Zeppole for St. Joseph's Day

You will need a piping bag with a 1M tip if you want them to look like in the picture.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, whisk together the egg yolks and sugar until pale yellow in color. Add flour and corn starch whisk to combine.

Step 2

In a medium saucepan add milk and lemon peel and heat on medium until it just about boils. Turn off heat.

Step 3

Ladle the hot milk into the egg mixture a ladle at a time, whisking well with each addition.

Step 4

When all the of the milk is combined, return the egg/milk mixture to the saucepan. Whisk continuously on medium heat until the mixture is thicken and reaches 180°F/82°C.

Step 5

Remove from heat and pour the custard onto a baking tray to cool. Press a layer of plastic wrap over the surface of the cream. Cool to room temperature before chilling in the refrigerator for at least a couple of hours.

Step 6

Preheat oven to 400°F/190°C or 375°F for a convection oven.

Step 7

In a medium saucepan add water and butter. Bring to a boil. Turn off the heat and pour in the flour. Mix to form a dough. Return to medium heat and stir continuously for 3 minutes. The dough should pull away from the sides of the pan and form a ball of dough.

Step 8

Transfer the dough to a large bowl. Use a hand mixer on low, to mix the dough for 2 minutes to speed up cooling. Add the eggs one at a time, mixing well with each addition. Finish with a quick mix on high speed.

Step 9

Use a pastry bag fitted with a star tip and pipe a disc of dough 3"-4" across, followed by an additional circle of dough on top to create a space for the custard, or simple mound the dough with a spoon. Make 8-10 mounds.

Step 10

Bake for 25-30 minutes. Do not open the oven before 25 minutes or the cream puffs will collapse. After 25 minutes take a toothpick and pierce a hole to allow excess steam to escape and bake for an additional 5 minutes.

Step 11

Remove the cream puffs from the oven and cool completely before filling.

Step 12

Use a paring knife and cut the pastries in half. Pipe or spoon a ring of cooled pastry cream inside, cover with the top half.

Step 13

Add a dollop of pastry cream on top and a maraschino cherry. Dust with powdered sugar and serve.

Step 14

Zeppoles are best eaten soon after assembly, so if you’re planning on serving them at a later time, keep the pastry cream and cream puffs separate and assemble right before serving.

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