Here is the question. I've been at this for years with no solution in sight. In many Boston area pastry shops and Italian pastry shops in New York and elsewhere ... around the Easter Season a pastry is sold that is called Saint Joseph's Pastry ... or Zeppole di San Giuseppe ... it is a Pate Choux pastry that is formed into rings and is fried then cut in half and filled with Italian Pastry Cream and Amarene Cherries(preserved cherries).
I've obtained some Italian Pastry cream recipes from pastry shops in Boston many years ago and have tried them out recently ... with no success .... I'm beginning to believe the pastry shops get some kind of off the shelf product ... can't reproduce the texture of this Pastry Cream found also in Italian Rum Cakes, Napoleons, Parighini and other Italian Pastry Desserts.
I know they use Roman Punch for the Rum Flavoring and Vanillan for a pure vanilla aroma for the Pastry Cream ... but the texture must involve a recipe not known in the professional circles.
Have any of you worked in Italian Pastry Shops in the Boston area and what are the recipes for the Italian Pastry Cream ... what are they using and how is it made?
I would appreciate any feedback ... this mystery would be a fascinating one to finally solve.:chef: