Bignè di San Giuseppe are such a special treat that you'll only find them at one moment in the year in Rome (and that's probably a good thing). Although you can bake this pastry (as traditional French style choux pastries are usually made), make no mistake: They won't be bignè di San Giuseppe unless they're fried. The result is a wonderfully soft, fluffy pastry that feels surprisingly light in terms of texture and consistency. Paired with a thick pastry cream and a light dusting of…