Italian Cream Puffs, known as “Zeppole di San Giuseppe,” are traditional pastries enjoyed on St. Joseph’s Day. These light, airy puffs are filled with a rich and velvety custard that melts in your mouth with every bite. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these Italian cream puffs are the perfect dessert. The crisp pastry shell contrasts beautifully with the smooth, creamy filling, while the hint of rum in the custard adds a touch of indulgence. These delightful pastries are sure to impress anyone who tries them.
Ingredients:
For the Pastry:
- 2¾ cups unbleached all-purpose flour
- ⅛ tsp salt
- ½ tsp baking soda
- 2 cups water
- 9½ tbsp butter
- 6 large eggs
For the Custard:
- 1 cup sugar
- ½ cup flour
- ¼ tsp salt
- 3 cups whole milk
- 4 egg yolks
- 3 tbsp unsalted butter
- 1½ tsp vanilla extract
- 1 tbsp rum
Instructions:
1. Prepare the Pastry Dough:
- Set your oven to preheat at 375°F (190°C) and prepare two baking sheets with parchment paper.
- In a large saucepan, combine the water and butter over medium heat, stirring occasionally until the butter is fully melted and the mixture starts to boil.
- Remove the saucepan from the heat and stir in the flour, baking soda, and salt all at once. Mix vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.
- Return the saucepan to low heat and continue stirring the dough for about 1-2 minutes to dry it out slightly.
- Move the dough to a large bowl or into a stand mixer. Allow it to cool slightly, then incorporate the eggs one at a time, beating well after each addition until fully blended. The dough should be smooth and glossy, yet thick enough to maintain its shape.
2. Shape and Bake the Pastry:
- Using a piping bag fitted with a large star or round tip, pipe the dough onto the prepared baking sheets in small mounds or rings, leaving space between each one
- Place the puffs in the preheated oven and bake for 25-30 minutes, or until they turn golden brown and become crisp on the outside. Refrain from opening the oven door while baking, as this may cause the puffs to lose their puffiness.
- After baking, take the puffs out of the oven and make a small slit in the side of each to let out the steam. Cool them completely on a wire rack.
3. Prepare the Custard Filling:
- In a medium saucepan, combine the sugar, flour, and salt, whisking them together.
- Slowly pour in the milk, whisking continuously to ensure a smooth mixture without lumps.
- Set the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and begins to bubble.
- Meanwhile, in a separate bowl, gently beat the egg yolks.
- Gradually whisk in about ½ cup of the hot milk mixture to temper the eggs, then slowly pour the egg mixture back into the saucepan, whisking constantly.
- Continue cooking for another 2-3 minutes, stirring constantly, until the custard thickens further. Remove from heat and stir in the butter, vanilla extract, and rum until smooth.
- Transfer the custard to a bowl and cover with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
4. Assemble the Cream Puffs:
- Once the custard has cooled and thickened, transfer it to a piping bag fitted with a small round tip.
- Carefully slice each pastry puff in half or create a small hole in the side. Pipe the custard filling generously into each puff, filling them completely.
- Dust the assembled cream puffs with powdered sugar for an elegant finish.
Conclusion:
These Italian Cream Puffs, or Zeppole di San Giuseppe, are a true celebration of texture and flavor. The delicate pastry shell, combined with the velvety custard filling infused with vanilla and a hint of rum, creates an unforgettable dessert. Whether you’re making these for St. Joseph’s Day or simply indulging in a decadent treat, these cream puffs are a crowd-pleaser. Serve them with coffee or enjoy them on their own – either way, they’re bound to become a favorite in your dessert repertoire!