These cream filled pastries are traditionally eaten on March 19th. They make a great dessert anytime of the year.

During one visit to Rome we were driving a group of women from our parish. They were in for a shock when my husband made a sudden U turn and pulled into a parking place. We all asked him what the problem was. "I saw a sign for St. Joseph's Bigné!" With that he hopped out of the van and ran into a bakery.

This is the type of devotion that these pastries bring forth. Don't be surprised if you have new followers after you serve this wonderful dessert.

Ingredients

• 1 1/4 cups water
• 5 Tbs butter
• 3/4 cup flour
• 4 eggs
• 1 tsp limoncello (lemon liquor)
• 1 Tbs vanilla
• confectioners sugar
• oil for baking sheet

Directions

1. In a medium pot, bring the water to a boil over high heat.
2. The second the water comes to a boil remove the pan from the heat and add all the flour at once.
3. Stir immediately until smooth.
4. Add the butter and return the pan to medium heat and keep stirring. The flour and water will form a ball. You will need to stir until the ball no longer sticks to the sides or bottom of the pan.
5. Remove from the heat and allow to cool.
6. Add eggs one at a time. Stir each egg completely into the pastry before adding the next.
7. Stir in the limoncello and vanilla.
8. Let the batter rest for at least 15 minutes.
9. Using a soup spoon, place spoon size pieces of batter on a greased cookie sheet. Leave at least 2" between the drops of batter.
10. Bake at 400F for 10 minutes, then reduce the heat to 375F. Bake for another 15-20 minutes, until golden brown. They will be approximately double in size.
11. Turn the oven off and let the pastries "dry" in the oven. Don't remove until they are completely cool.
12. Gently open and fill with pastry cream, chocolate pastry cream, or custard.
13. Dust the tops with confectioner's sugar.

Bella Italian Food Recommends

Pastry Bag and Tip Set with Coupler
Instead of breaking open the pastries, you can fill them using a pastry bag. This set is great for the beginner.