Bigne 'di San Giuseppe: the vegan recipe for Father's Day

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Louise Hay
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March 19th is father's day! And we certainly do not get caught unprepared in occasions for celebration. Are you planning to give him something nice, but cheap? Does the usual tie seem out of fashion now? Is yet another book likely to be banal? A new pen not even talking about it? Then, we suggest you prepare a nice vegan dessert for him, so you will be among the few who can boast an eco-dad, in the name of well-being and eco-sustainability!



For the occasion, in fact, after the zeppole recipe, we decided to offer you the recipe of St. Joseph's cupcakes, revisited in a vegan way, to ensure a less caloric dessert than traditional desserts, without forgetting the attention to animals and the environment.

ingredients:
for the cupcake dough
  • 150 g flour
  • 100 g of extra virgin olive oil
  • 250 g water
  • 3 tablespoons of cornstarch
  • 2 tablespoons of soy milk
  • a pinch of salt
  • whole cane sugar for decoration

for cream

  • half a liter of orange juice
  • half a liter of pineapple juice
  • 200 g of whole cane sugar
  • 3 pureed bananas
  • 100 g flour
  • 30 g of cornstarch
  • the peel of two organic lemons

How to prepare cupcakes: the step by step procedure

Take a saucepan and put oil, water and salt in it, bring to a boil and remove it from the heat. At this point, gradually add all the flour, helping you with a sieve, in order to avoid unpleasant lumps, and stir continuously with a whisk.
Once obtained a homogeneous compound, put the saucepan back on the stove, over low heat. Continue to turn and when the dough begins to detach from the sides of the bowl, stir and cook for another three minutes.
When the mixture starts to brown, remove the saucepan from the heat, pour the mixture into another container and let it cool.
When the batter is cold, gradually add the cornstarch, taking care to stir constantly. Obtained a smooth and homogeneous mixture, you are ready to fry (or bake) the cream puffs!
Helping you with a spoon, take some of the batter you have prepared (the size of the cream puff must be a little larger than that of a walnut) and dip it in plenty of boiling oil; let it cook for a few minutes and, when it comes to the surface, beautifully swollen, golden and evenly cooked, you can drain it and lay it on absorbent paper.
Repeat until the batter is finished. Remember that with this dose 40/50 small puffs will come, depending on the amount of batter you take from time to time with the spoon.



While the puffs cool on the absorbent paper, you can prepare the cream for the filling.

Wash the two lemons well and peel them, trying not to break the peel too much: the best would be to get a single piece from each lemon!


Once this is done, blend three bananas well, put them in a saucepan, add the brown sugar and mix; when the mixture is homogeneous, gradually add the cornstarch and once everything is well blended, gradually add the flour, using a sieve.
If the dough becomes too hard, add a little of the pineapple or orange juice provided by the recipe.
When you have obtained a homogeneous cream, pour both fruit juices and put on the fire, stir continuously without ever distracting you and when the cream starts to boil, add the lemon peel.
Cook over very low heat until the mixture thickens. Then remove the peel of the lemons.
Let the cream cool and once lukewarm you can fill your cream puffs with a pastry syringe, or one made by hand with a recycled paper bag.
This is how a homemade syringe is made
Take a sheet of recycled rigid paper (make sure it is food grade), roll it up into a cone and fill it well with cream - with the help of a spoon - until you reach the spout, which is the other end of the cone. Once this is done, with the tip of the cone, gently pierce the cream puff and fill it with fruit cream by pressing the foil with both hands!
Before serving, cover the puffs with the brown sugar!
As always, enjoy your meal ...and best wishes to all the dads!


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