Category: Video Recipes
Zeppole di San Giuseppe
Zeppole Dough (Pate Choux)
12 oz Whole Milk (See Note)
 6 oz Unsalted Butter
0.4 oz Sugar
0.2 oz Salt
0.3 oz Vanilla
9 oz AP Flour
14 oz Eggs (about 7 extra large)
Note: Whole Milk, 2% or even Skim will work. You may also use water or 1/2 water 1/2 milk. Water makes a lighter colored crisper pastry. Milk makes a darker colored slightly softer pastry (this is my preference).
Pastry Cream
16 oz Heavy Cream
16 oz Whole Milk
 8 oz Granulated Sugar
Orange Zest (of a large orange)
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6 oz Whole Eggs (about 3 extra Large)
0.5 oz Egg Yolk (1 egg yolk)
2.5 oz Corn Starch
0.2 Salt
0.5 Vanilla
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1 oz Unsalted Butter
Garnish:
Candied Cherries
Powdered SugarÂ
Protected: Ragu alla Bolognese and Fresh Pappardelle
Semolina Pasta Dough
Recipe:
16 oz Semolina Flour
8 oz Warm Water
That’s it!