Zeppole di San Giuseppe (St. Joseph's Day Traditional Italian Pastries

• Vegetarian

• Produce

  • 1 Fabbri cherries

• Refrigerated

  • 2 Egg yolks
  • 4 Eggs

• Baking & Spices

  • 1 cup Flour
  • 2 1/4 tbsp Potato starch
  • 1 Powdered sugar to sprinkle
  • 1 pinch Salt
  • 28 1/2 tsp Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 2/3 cup Milk

• Liquids

  • 1 cup Water

Found on christinascucina.com

Description

Ingredients

• ½ cup (4 oz) butter
• 1 ½ teaspoons of sugar
• 1 cup water
• 1 cup (5 oz) flour
• 4 eggs at room temperature
• ⅔ cup (200 ml) milk at room temperature
• 2 egg yolks
• ½ cup plus 1 tbsp (5 oz) sugar
• 2 ¼ tbsp potato starch
• pinch of salt
• 1 tsp vanilla extract
• powdered sugar to sprinkle
• Fabbri cherries (optional, as they are difficult to find in the US) use an organic maraschino or omit

Directions

• Heat oven to 400ºF.
• First prepare the choux pastry, by placing the butter, sugar and water in a medium sized saucepan over medium heat, until it comes to a rolling boil. Add the flour, all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
• Remove from heat, and add an egg, beating well, until well incorporated, before adding the next. Repeat with remaining eggs, until. the batter is smooth and satiny.
• Place in piping bag or spoon onto a baking mat lined with a silicone sheet or parchment paper into small puffs, about 3 apart. Pipe the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.
• Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then place on cooling rack.
• While the cream puffs are baking, make the filling. Place the egg yolks, sugar, potato starch, salt and vanilla into a pot and whisk together. Begin pouring in the warm milk, then turn the burner on a low heat. Continue whisking and pouring, and gradually increase the heat. Cook until the mixture thickens and is cooked (it will be a few minutes.)
• Make a hole with a skewer, into the side of the choux pastry and fill with pastry cream using a piping bag. Pipe more filling into the indentation on top and dust with powdered sugar.
• Top with a cherry, or whatever you want to use. Repeat with remaining pastries.