March 19th in the bakery meant hundreds of Saint Joseph’s Pastry lined up and ready to go by 6am!
While Saint Joseph’s Day is just one day we continued making Saint Joseph’s pastry all the way through Easter!
Saint Joseph’s Pastry is quite possibly one of my all time fav desserts!
Cannoli filled choux pastry was my favorite although we made an equal amount of custard filled ones too!
Traditionally decorated with an amarena cherry on top but I prefer pastel buttercream roses instead!
watch my full video tutorial for how to make buttercream roses
Also known as Zeppole di San Guiseppe or Sfinge
Depending on your origin in Italy whether Sicilian or Neapolitan
Whatever you call it I know you are going to love them!
Notes for Success
For custard filled Saint Joseph’s Pastry use this recipe!
The recipe includes 3 ingredients that are probably not in your pantry but they are the essential keys to the success of this recipe
Chick Pea Flour is a key binding ingredient that also helps with the lightness and ultimate rise of the shell
Methocel is a thickener and a stabilizer that is not an essential ingredient here if you do not want to buy it
I’ve made this recipe without it with the result being slightly more “bread-like”
Xanthan Gum provides elasticity and stickiness in our doughs and batters.
It aids as a binding agent for the flour, helps hold onto some moisture and helps give the baked good some structure.
I have made this recipe without it and the result being slightly more “bread-like”
I rarely use the convection setting in my oven, but when I am baking things that need an extra “oomph” I’ll use that setting.
Here I baked at 450°F convection setting for 15 minutes then turned down to 400°F convection setting 24 more minutes
If you are using CONVENTIONAL oven (no fan setting) keep it at 450°F for 24 minutes then turn down to 375°F for the last 12 minutes
**this instruction may be different from what I said in the video!
For both methods: Cool in oven after shutting it off for another 5 minutes
Saint Joseph's Pastry
Ingredients
For the Pâte à Choux
- 1 cup Plant Milk 237ml
- 2 Tbs Vegan Butter 28ml
- 4 teaspoons Sugar 18g
- pinch salt
- 1 cup All Purpose Flour 125g
- 1 Tbs Chickpea Flour
- 1 Tbs Egg Replacer
- 3 teaspoons Baking Powder
- ¼ teaspoon Xanthan Gum
- 1 teaspoon Methocel
- ¼ cup Water 60ml
- ¼ cup Aquafaba 60ml
- 1 teaspoon Vinegar 5ml
For the Cannoli FIlling
- 8 ounces Firm Tofu 226g
- ½ cup Confectioner's Sugar 60g
- 1 cup Whipped Cream
- 1 cup Mini Chocolate Chips
Instructions
For the Pâte à Choux
- Preheat the oven to 450℉ *see notes above
- Sift the flour, chickpea flour, baking powder, xanthan & methocel together
- Combine the water, aquafaba, vinegar & egg replacer whisk smooth
- In a medium pot combine the milk, vegan butter, salt & sugar & bring to a rolling boil then add all the dry ingredients stir to combine well with a wooden spoon
- Transfer this dough to the work bowl of an electric mixer & on low speed mix smooth while adding the aquafaba/water mixture a few tablespoons at a time allowing for absorption before adding more liquid until all the liquid is incorporated then whip on high speed for 20 seconds to smooth
- Transfer this dough to a pastry bag fitted with Ateco #824 tip & pipe 3" rounds onto a parchment lined sheet pan
- Bake for 15 minutes then turn the oven down to 400°F for 24 more minutes. Cool in oven after shutting it off for another 5 minutes
For the Cannoli Cream
- Press the firm tofu to get out as much liquid as possible then place in a food processor & process smooth to resemble ricotta cheese
- Transfer this tofu ricotta to a large mixing bowl & fold in the sifted confectioners sugar
- Whip the cream to firm peaks then fold into the ricotta mixture then fold in the mini chocolate chips
- Split the cold pâte à choux rounds & fill with cannoli then place the tops back on & sprinkle with confectioners sugar & an optional buttercream rose for decor
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