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Cream Puffs

Posted in : Cookies, Desserts on by : MikeZ

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Sicilian Cream Puffs (TESTA DI TURCO)

Testa di Turco (Moors’ Head) is a Sicilian dessert prepared all over Sicily. On the Feast of the Immaculate Conception (December 8th) the Teste di Turco are prepared in every Palermo home.
Difficulty: Medium
Cuisine Italian
Keyword desserts

Equipment

  • 4 Qt. Heavy Saucepan
  • Medium Sauce Pot
  • 12” Covered Skillet with Deep Sides
  • Large Mixing Bowl
  • Rolling Pin

INGREDIENTS 

PASTRY DOUGH

  • 1 Egg - large
  • 6 oz. Flour
  • 1 quart Vegetable Oil. - For Frying Dough

CREAM FILLING

  • 4 cups Milk
  • 1 ¼ cups Sugar
  • Grated rind of 1 Lemon
  • 6 Egg Yolks
  • ½ cup Cake Flour - or 1/3 cup Corn Starch
  • pinch Salt.

Final Assembly

  • 1 Cup Chocolate Chips
  • Powdered Cinnamon

INSTRUCTIONS

  • PASTRY DOUGH
  • Dust working surface with flour and place dough in center; briefly knead and shape into a single mass. Use a rolling pin to flatten the dough evenly to about 1/8 of an inch. Cut into strips 2 to 3 inches wide and about 5 inches long.
  • Heat the oil over medium heat in Frying Pan and when hot, fry the strips of dough until golden-brown, a few pieces at a time. Set aside on paper towels to absorb oil.
  • CREAM FILLING
  • Heat the milk with salt and the rinds of the lemon in the saucepan, on low heat. In a large bowl mix the sugar and the flour or corn starch and add the egg yolks one at a time, stirring with a wire whisk until well homogenized.
  • When the milk is warm in the sauce pot, add 1 cup to the bowl, stirring continuously to avoid lumping. Increase the heat a little, transfer the egg mixture into the pot with the milk. Continue cooking, stirring constantly until it thickens and bubbles; cook for an additional 2 min. Remove from stove, and place in a bowl.
  • FINAL ASSEMBLY
  • In a rimmed serving dish, large enough to hold 2 layers of the fried dough, place half of the strips and cover with ¾ of the custard, sprinkle with the chocolate chips and dust with abundant powdered cinnamon.
  • Cover with remaining strips of fried dough, spread on top the rest of the cream and shake over the colored sprinkles. Place in refrigerator for a few hours and serve cold.

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