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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 Sugar