From ancient Roman offerings to contemporary culinary artistry, the San Giuseppe Bignè embodies a rich tapestry of Italian tradition. Explore the evolution of this beloved pastry, experiencing its crisp shells and velvety creams through Madeleine’s refined recipe and the diverse flavors of Italy’s regions.

An exquisite interpretation of a traditional San Giuseppe pastry: The Bignè di San Giuseppe recipe by Madeleine’s Pastry Chef Francesca Minnella.

This recipe presents a refined rendition of the classic San Giuseppe pastry, traditionally prepared for the Feast of Saint Joseph on March 19th, which coincides with Father’s Day in Italy. Pastry chef Francesca Minnella of Madeleine shares her meticulous approach to crafting these delectable treats.

The Evolution of San Giuseppe Bignè: A Journey Through History and Italian Regional Traditions

The tradition of celebrating San Giuseppe with special pastries has roots in a distant past, intertwining with pagan purification rites and fertility celebrations. While pinpointing the exact date of origin for bignè in their current form is challenging, a traceable path begins in ancient Rome, where wheat focaccia were offered in honor of San Giuseppe, revered as protector of the poor and orphaned.

Over centuries, these simple offerings evolved into more elaborate preparations, influenced by Renaissance courts and folk traditions. The introduction of sugar from the Americas and the dissemination of French pastry techniques contributed to transforming bignè into a refined dessert rich in regional variations.

A Mosaic of Flavors: The Regional Variations of San Giuseppe Bignè

Italy, with its wealth of culinary traditions, offers a veritable mosaic of flavors when it comes to San Giuseppe Bignè. In Rome, “zeppole” are the undisputed protagonists, fried or baked, featuring a rich pastry cream and a syruped amarena cherry as a crowning touch. Frying imparts an irresistible crispness, while baking offers a lighter, yet equally delectable, alternative.

Moving southward to Campania, one finds “Neapolitan San Giuseppe bignè,” often filled with chocolate or ricotta cream and garnished with candied orange peel. In Sicily, bignè assume diverse forms and fillings depending on the area: in Palermo, for instance, they are known as “sfince di San Giuseppe” and are fried, whereas in Catania, the baked version with ricotta and pistachio cream is preferred.

In Emilia-Romagna, bignè are frequently filled with zabaione cream, while in Veneto, variations with Chantilly cream and berries are encountered. Each region, each city, each family preserves its own recipe, passed down through generations, enriching this dessert with history and unique flavors.

Techniques and Secrets: The Art of Preparation

The preparation of San Giuseppe Bignè demands mastery and attention to detail. Choux pastry, the foundation of this dessert, is a delicate preparation requiring precise ingredient ratios and accurate baking. Pastry cream, the traditional filling, must be smooth and velvety, with a perfect balance of sweetness and aroma.

Frying, when employed, necessitates a constant oil temperature and uniform cooking to achieve golden and crisp bignè. Baking, conversely, requires controlled temperature and good ventilation to ensure optimal leavening.

A Dessert with History

San Giuseppe Bignè represent a culinary heritage of inestimable value, a symbol of festivity and tradition that renews itself annually, carrying with it the warmth of family and the pleasure of sharing.

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San Giuseppe Bignè Recipe by Madeleine’s Pastry Chef Francesca Minnella

Ingredients for 10 Bignè

Procedure

1. Combine water, milk, butter, salt, and sugar in a saucepan and bring to a boil. Remove from heat and incorporate all the flour at once, stirring vigorously with a spatula.
2. Return the mixture to medium heat and continue stirring until a thin film forms on the bottom of the pan.
3. Transfer the dough to a stand mixer fitted with a paddle attachment and allow to cool at low speed.
4. Once the mixture is lukewarm, gradually add the eggs in a slow, steady stream.
5. After all the eggs have been incorporated, transfer the choux pastry to a pastry bag fitted with a fluted tip.
6. Pipe the San Giuseppe bignè onto rectangles of parchment paper.
7. Immerse the parchment paper rectangles in 180°C (356°F) seed oil and fry the bignè until golden brown (the parchment paper will detach in the hot oil).
8. Allow the bignè to cool completely, then fill them internally with pastry cream and garnish with preserved cherries on top.

Technical Considerations

• The precise temperature control of the oil during frying is critical to achieving a uniform golden-brown hue and ensuring the choux pastry is cooked through.
• The gradual addition of eggs to the cooled choux base is essential for proper emulsification and to prevent the eggs from scrambling.

Madeleine Roma