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
Units
Scale
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.