• Zeppole di San Giuseppe

    1 vote


    • Ingredients for pastry
    • (4 oz) 1/2 cup butter
    • 1 ½ teaspoons of sugar
    • (8 oz) 1 cup water
    • (5 oz) 1 cup flour
    • 4 eggs at room temperature
    • Filling
    • 2 egg yolks
    • 2/3 cup (200 ml) milk at room temperature
    • 1/2 cup plus 1 tbsp (5 oz) sugar
    • 2 ¼ tbsp corn starch or potato starch
    • pinch of salt
    • 1 tsp vanilla extract
    • powdered sugar to sprinkle
    • Fabbri cherries (optional)


    1. 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, add an egg, and beat well, until well incorporated, before adding the next egg. Repeat with remaining eggs, until. the batter is smooth and satiny. Place in piping bag or spoon onto a baking tray 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, corn or 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.

    Similar Recipes

    Leave a review or comment