Io Amo Gesù

Saint Paschal Babylon, the patron saint of cooks and pastry chefs and his devotion to the Blessed Sacrament

Da Monica Innaurato -

San Pasquale Baylon, born in Spain in the second half of the 16th century, was a religious member of the Order of Friars Minor Alcantarini. Not having been able to study due to his humble origins, he taught himself to read and write in prayer books. Saint Paschal is known for his profound devotion to the Blessed Sacrament and for this reason he is often depicted in the act of adoring a monstrance containing theConsecrated host.

patron saint of cooks and pastry chefs

Her closeness to women is linked to a legend that depicts him as the inventor or inspirer of eggnog recipe, a dessert made from eggs, sugar and fortified wine, much appreciated in the kitchen as a filling and drink. According to legend, San Pasquale suggested this recipe to women sentimental difficulties or marital, thus helping them to find a husband or reawaken the passion of their spouses.

For his role as advisor in these love matters, San Pasquale is considered the protector of women, especially women spinsters and the patron saint of cooks and pastry chefs. In Rome, the church of Holy Forty Martyrs and Saint Paschal Baylon, located in the Trastevere district, is still known today as the church of the spinsters.

eggnog cream

How to prepare the San Pasquale Zabaione cream

But how is the famous one prepared eggnog recipe suggested by San Pasquale? It is actually very simple: it is a liquid cream based on egg yolks, sugar and fortified wine, which can be flavored with dark chocolate. But let's go prepare it together. The ingredients you will need are: 4 egg yolks, 8 tablespoons of Marsala, 60 grams of sugar, 80 grams of dark chocolate.

In a saucepan, place the egg yolks and sugar whip them with the whisk, pour in the fortified wine and place the saucepan in a bain-marie for 10 minutes, stirring constantly, without letting it boil. This way you will get one smooth cream. In case you want to add the chocolate, you can do it when you add the Marsala. All you have to do is pour it into cups and serve it hot.