About Gina DePalma

Gina DePalma worked at Chanterelle and Gramercy Tavern in New York City before serving as pastry chef at Mario Batali’s legendary Babbo Ristorante e Enoteca. She was named Outstanding Pastry Chef by the James Beard Foundation in 2009. She left Babbo in 2013 and now splits her time between New York City and Italy. Dolce Italiano is her first cookbook.

Saint Joseph’s Day Cream Puffs | Sfinci di San Giuseppe

Maybe on St. Joseph Day we all ought to be Catholic seeing as the proper way to celebrate is indulging in crisp puffs filled with toasted walnut pastry cream.

  • Quick Glance
  • 1 H, 15 M
  • 3 H, 45 M
  • 2

Florentine Doughnuts with Vanilla Custard | Bomboloni con Crema di Vaniglia

Bomboloni are the yeast doughnuts found in many a Florentine cafe. Simple to make, irresistible to eat, they make for a glorious dessert.

  • Quick Glance
  • 1 H, 25 M
  • 3 H, 35 M
  • 1
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