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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Bignè di San Giuseppe


You'll need

100 gm butter, coarsely chopped 150 gm (1 cup) plain flour 4 eggs, at room temperature 20 gm (¼ cup) roasted flaked almonds, to serve To serve: pure icing sugar   Crema pasticcera 6 egg yolks 150 gm caster sugar 40 gm plain flour 750 ml (3 cups) milk Scraped seeds of 1 vanilla bean Finely grated rind of ½ lemon

Method

  • 01
  • For crema pasticcera, whisk yolks, sugar and flour in a bowl to combine. Bring milk to the boil in a saucepan over medium-high heat, then add to yolk mixture with vanilla seeds and whisk to combine. Return to pan and whisk over medium-high heat until mixture is thick and bubbles appear (4 minutes). Add lemon rind, then transfer to a bowl, cool to room temperature, cover directly with plastic wrap and refrigerate until cool and thick (1-2 hours).
  • 02
  • Preheat oven to 200C. Heat the bowl of an electric mixer in hot water, then wipe dry. Combine butter and 250ml water in a saucepan over high heat and bring to the boil. Add flour and beat vigorously until dough leaves sides of pan, then remove from heat and transfer to electric mixer. Add eggs one at a time, beating continuously to ensure eggs do not cook, then beat until eggs are incorporated and dough is sticky. Transfer to a piping bag fitted with a 1.5cm plain nozzle and pipe sixteen 4cm-diameter mounds on two oven trays lined with baking paper. Bake until puffed and starting to turn golden (20 minutes). Pierce bignè bases with a small knife, reduce oven to 170C, then bake until dry (15-30 minutes). Set aside on a wire rack to cool.
  • 03
  • Transfer crema pasticcera to a piping bag fitted with a 5mm nozzle and fill bignè through pierced base. Scatter with almonds, dust with icing sugar and serve.

These light pastry puffs filled with cream start appearing in pasticcerie in Rome a few weeks before 19 March, the day of the feast of St Joseph. In this recipe we've baked the pastries, but if you prefer to stick with tradition, you can deep-fry them instead.


At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

Drink Suggestion

A sparkling, slightly sweet Brachetto.

Featured in

May 2011

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