Here you can find a recipe, and here's a photo of an authentic* Italian version.
Enjoy! :-)
Cafè Schwarzenberg
Bon appetit!
* This just in,
re "Bigne' di San Giuseppe":
"PS. però il bignè di san Gius. (a Roma) è fritto e con la crema dentro quelli li chiamiamo o bignè e basta o éclaires (:francais) alla panna, al cioccolato, al caffè, nocciola, pistacchio etc.. secondo fantasia."
Thanks to the dearest Roman of them all!
Anbody out there wants this translated?
(At your risk, though!)
Signed off,
under the snow covers of this 20th of March,
M.
that looks delicious!! i have made tea about 6 times since i got the new kettle only a few days ago =)
ReplyDeletethanks for the lovely comments as always, i'm feeling much better!
-sarah
hello, thanks for visiting! did you find the recipe? let me know if not....
ReplyDeleteYour Saturday poem is quite painfully lovely.
Sarah:
ReplyDeleteSo glad you are feeling better (Target be blessed!).
Lettuce:
Welcome! Cardamom chocolate cake still only a dream, though.
yes, i have the recipe! you will find it here
ReplyDeleteChocolate, cardamom, almonds and coffee? What rapture! Thank you, thank you, from the bottom of my chocolate loving heart. :-)))))
ReplyDeleteoh! its all too much for my waist! :o)
ReplyDeleteI am trying to cut back on coffee too, but you photos have made me go and get one.
OH! BTW the package will be posted tomorrow :o)
You`ve done it again...I`m drooling here!!!!
ReplyDeleteSimon:
ReplyDeleteYou're talking about me? ;-)))
(I am looking forward to!)
gypsy purple:
Quick, quick, get the tissues! :-))
YUM
ReplyDeleteOK here's a research assignment for you in Vienna-
What do THEY call Danish pastries/ Viennoiseries?
Here's a picture for reference...
http://www.maisonjulien.fr/catalogue.html
Paris:
ReplyDeleteI think the Austrians use the term "Plundergebäck". I shall enquire with the proper authorities, do need a bit of time for that, though (somehow business always curtails pleasure, rats!). :-)))