Saint Joseph's Day Zeppole

• Vegetarian

• Refrigerated

  • 5 Egg yolks
  • 4 Eggs, large

• Baking & Spices

  • 1 tsp Clear vanilla extract
  • 1 Confectioners' sugar
  • 1/2 cup Cornstarch
  • 2 1/4 cup Flour
  • 17 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1 pinch Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 4 cups Whole milk

• Desserts

  • 1 Amarena or maraschino cherries

• Liquids

  • 1 cup Water, HOT

Found on olives-n-okra.com

Description

Ingredients

• 1 cup hot water
• ½ cup unsalted butter
• 1 tablespoon granulated sugar
• ½ teaspoon salt
• 1¼ cup all-purpose flour
• 4 large eggs
• 1 cup granulated sugar
• 1 cup all-purpose flour
• ½ cup cornstarch
• pinch of salt
• 4 cups whole milk
• 1 teaspoon clear vanilla extract
• 5 egg yolks, slightly beaten
• confectioners sugar
• Amarena or Maraschino cherries

Directions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
• In a medium saucepan, boil the water with the butter, salt and sugar. Add the flour all at once and cook over low heat, stirring with a wooden spoon until the mixture pulls away from the sides without sticking, about 1 minute.
• Remove the pan from heat and let cool for 5-10 minutes. Transfer mixture to a medium size bowl. Using an electric mixture, beat in eggs, one at a time, until mixture is smooth.
• Using an ice cream scoop or a large cookie scoop, drop 8 large or 12 small pastries onto parchment lined baking sheet.
• Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and bake for an additional 20-25, or until pastries are a medium golden brown.
• Remove the pastries from the oven and make a small slit in the top of each one to let steam escape. Return to the oven for 5 more minutes. Transfer to cooling rack and cool completely.
• In the top of a double boiler, whisk together flour, corn starch, sugar, and salt. Slowly whisk in milk and vanilla. Cook until mixture is thick and bubbly. Remove from heat.
• In a small bowl, slightly beat 4 egg yolks. Rapidly stir in one cup of the hot custard. Continue to stir until well blended. Transfer egg mixture to custard and whisk until blended. Cook for 3 minutes longer. Remove from heat. Cover custard with plastic wrap; refrigerate until chilled through.
• Slice each pastry in half and scoop out the center; fill with the chilled custard and replace tops. Dust with powdered sugar. Top with cherries.