Italian Cream Puffs, also known as Zeppole di San Giuseppe, are light and airy pastries filled with a luscious cream filling and topped with powdered sugar or a cherry. Traditionally made for St. Joseph’s Day, these cream puffs are perfect for any celebration or as an elegant dessert.
Why You’ll Love This Recipe
- Light, airy choux pastry that melts in your mouth.
- Creamy and indulgent filling that pairs perfectly with the delicate pastry.
- Perfect for special occasions or a sweet treat anytime.
- Customizable with various fillings like pastry cream, whipped cream, or ricotta.
- Easy to make and sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Choux Pastry
- Water
- Unsalted butter
- All-purpose flour
- Salt
- Large eggs
For the Cream Filling
- Whole milk
- Granulated sugar
- Cornstarch
- Egg yolks
- Vanilla extract
- Unsalted butter
- Optional: ricotta or mascarpone for a richer filling
For Garnish
- Powdered sugar
- Cherries or candied fruit (optional)
Directions
Make the Choux Pastry
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the dough: In a medium saucepan, bring water, butter, and salt to a boil over medium heat. Add flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Cool slightly: Remove from heat and let the dough cool for 5 minutes.
- Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Pipe or scoop: Transfer the dough to a piping bag fitted with a large round or star tip. Pipe small mounds or rosettes onto the prepared baking sheet.
- Bake: Bake for 20–25 minutes, or until golden brown and puffed. Turn off the oven, open the door slightly, and let the puffs cool inside to prevent deflating.
Make the Cream Filling
- Prepare the pastry cream: In a medium saucepan, heat milk until warm but not boiling. In a separate bowl, whisk together sugar, cornstarch, and egg yolks. Gradually whisk the warm milk into the egg mixture, then return it to the saucepan.
- Cook the cream: Cook over medium heat, whisking constantly, until thickened. Remove from heat and stir in vanilla and butter. Let cool completely.
Assemble the Cream Puffs
- Slice or fill: Slice each puff in half horizontally or poke a small hole in the bottom. Pipe the cream filling into each puff using a piping bag.
- Garnish: Dust with powdered sugar and top with a cherry or candied fruit if desired.
Servings and Timing
- Servings: 12 cream puffs
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
Variations
- Ricotta Cream Filling: Mix ricotta cheese with powdered sugar and vanilla for a creamy and slightly tangy filling.
- Chocolate Cream Puffs: Add cocoa powder to the filling for a rich chocolate twist.
- Savory Cream Puffs: Skip the sugar in the dough and fill with herbed cream cheese or smoked salmon for an appetizer.
- Glazed Puffs: Top with a chocolate or vanilla glaze instead of powdered sugar.
- Mini Zeppole: Make smaller puffs for bite-sized treats.
Storage/Reheating
- Storage: Store unfilled puffs in an airtight container at room temperature for up to 2 days. Once filled, refrigerate and consume within 1 day.
- Freezing: Freeze unfilled puffs for up to 2 months. Thaw at room temperature and crisp in a 350°F (175°C) oven for 5 minutes.
- Reheating: Avoid reheating filled puffs to prevent the cream from melting.
FAQs
1. Can I make the puffs ahead of time?
Yes, bake the choux pastry ahead and fill them just before serving.
2. Why did my cream puffs deflate?
They may have been underbaked. Ensure the puffs are golden and firm before turning off the oven.
3. Can I use store-bought pastry cream?
Absolutely! Store-bought pastry cream or pudding can save time.
4. Can I fry the puffs instead of baking?
Yes, for a traditional zeppole, pipe the dough into hot oil and fry until golden.
5. What’s the best way to fill the puffs?
A piping bag with a round tip is the easiest method, but you can also use a spoon if slicing them open.
6. How do I ensure my filling is smooth?
Strain the pastry cream through a fine sieve to remove any lumps.
7. Can I add fruit to the filling?
Yes, fold in diced fresh strawberries, raspberries, or cherries for added flavor.
8. How do I make the puffs evenly sized?
Use a piping bag for uniform shapes and sizes.
9. What can I do with leftover pastry cream?
Use it as a filling for cakes, tarts, or eclairs, or enjoy it as a standalone dessert.
10. Can I double the recipe?
Yes, simply double the ingredients and bake in multiple batches if needed.
Conclusion
Italian Cream Puffs are a delightful treat that’s light, creamy, and perfect for any occasion. Whether you’re making them for a special celebration or just to satisfy a sweet craving, these puffs are sure to impress. Try them today and enjoy the delicate balance of airy pastry and rich cream filling!
Print
Italian Cream Puffs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert
- Cuisine: Italian
Description
Italian Cream Puffs, also known as Zeppole di San Giuseppe, are traditional pastries filled with rich custard or ricotta cream and often topped with powdered sugar or cherries. These delightful treats are a perfect dessert for celebrations or special occasions.
Ingredients
For the Choux Pastry (Pâte à Choux):
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 3 tablespoons (24 g) cornstarch
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
For Garnish:
- Powdered sugar
- Candied cherries or fresh berries
Instructions
1. Make the Choux Pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring water, butter, and salt to a boil over medium heat.
- Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball.
- Remove from heat and let cool for 5 minutes.
- Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch diameter circles (or mounds for traditional puffs) onto the prepared baking sheet.
- Bake for 25–30 minutes, or until golden brown and puffed. Do not open the oven during baking. Allow to cool completely on a wire rack.
2. Make the Pastry Cream:
- In a medium saucepan, heat the milk over medium heat until it begins to steam (do not boil).
- In a bowl, whisk together the sugar, egg yolks, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened, about 3–5 minutes.
- Remove from heat and stir in the vanilla extract and lemon zest (if using). Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill until ready to use.
3. Assemble the Cream Puffs:
- Slice each cooled puff in half horizontally. Pipe or spoon the pastry cream onto the bottom half and place the top half over the filling.
- Dust with powdered sugar and garnish with a candied cherry or fresh berry.
Notes
- Substitute the pastry cream with sweetened ricotta cheese for a traditional twist.
- Store unfilled cream puffs in an airtight container at room temperature for up to 2 days. Assemble just before serving for the best texture.
- Freeze unfilled puffs for up to 1 month and reheat in the oven for 5 minutes before filling.