Italian Zeppoles with Vanilla Egg Custard for St Joseph's Day
Prep Time 3hours
Cook Time 20minutes
Total Time 3hours20minutes
Author Homemade Italian Cooking with Cara
Vanilla Egg Custard Filling
3cupsHalf & Halfwhole milk and cream
8large egg yolkslet eggs come to room temperature before cooking
1tablespoonbuttersoftened to room temperature
1whole vanilla seed pod
Pate Choux Pastry Dough
½cup1 stick butter, cut in 4 pieces
10sweet maraschino cherriesdrained
Directions for Vanilla Egg Custard Filling
Cook’s Note: It is best to make the custard the day before and let chill/set overnight.
Cook’s Note: Recommend freeze the egg whites for future use. Place egg white from one egg in a clean ice cube tray. Cover and freeze. Pop frozen egg white cubes out of tray and store in a freezer ziploc bag. Let egg white come to a full thaw in fridge before use. They will yield full volume.
Heat milk in a saucepan over medium heat until very hot. Watch closely and do not let it boil.
In the meantime, using an electric hand beater, whisk together yolks, sugar, cornstarch, and salt in a large glass bowl (or other heatproof-type of bowl) until smooth
Add 1 cup hot milk to yolk mixture in a stream, whisking by hand or by electric beater to incorporate.
Repeat with the rest of the hot milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 160°F on thermometer, or approximately 6 to 10 minutes. (Do not go over over 165 degrees F or the eggs will start to scramble). Add more half & half if the custard is too thick. Watch closely and do not let it boil. Remove pan from stove and let the custard cool for 10 minutes.
Using a ladle, transfer the custard, one ladle at a time, through a fine-mesh sieve into a clean bowl. Use the back of the ladle or a spatula to push it through as needed. Repeat until all custard is strained.
Stir in butter and vanilla extract. Split the vanilla pod with a sharp knife and scrape the seeds into the custard. Stirr until the vanilla seeds are evenly mixed in the custard.
Cover the surface of the custard with wax paper and chill in the refrigerator until cold and thickened, at least 3 hours. The custard is best chilled overnight in the fridge.
For Pate Choux Zeppole
Preheat oven to 425 degrees.
Line two baking sheets with parchment paper. With a pencil, trace 10 3-inch circles onto parchment paper. Turn the parchment over. The stencil will show through.
Combine water (or milk), butter and salt in a large saucepan on the stovetop over medium high heat. Bring to a rolling boil, whisking several times to combine the butter and milk.
When boiling, add flour all at one time, and stir with a stiff spoon. Keep stirring until the dough forms a ball and the looks smooth. Transfer the dough to a Kitchenaid bowl.
WIth the paddle, mix the dough to cool until it reaches under 140 degrees. Note: eggs will scramble at 165 degrees so knowing the temperature is important. Use a digital thermometer to check the temperature. To speed up the cooling process, slide an ice pack underneath the Kitchenaid bowl.
When the temperature is 140 degrees or less, add one egg at a time, fully incorporating the egg before adding the next. Continue mixing until the dough is thick and smooth, and soft peaks form.
Transfer the pate choux dough to a pastry bag fitted with a large open star border tip or a Wilton 1M. Pipe out Zeppoles following the stencils on parchment paper. Optional to shape like a donut or giant cream puff. If any pointy tips are created from the piping, pat down with a wet finger.
Bake for 20 minutes or until puffed up and golden.
Remove the Zeppole from the oven and let cool on a wire rack. The steam from the center will escape and the inside will dry out.
Fill another pastry bag fitted with a large star tip with the cold Vanilla Egg Custard.
If shaped like cream puffs: With a small knife cut a cross in the bottom of the Zeppole. Insert the tip into cross mark and pipe the custard to fill the hollow center of each one.
If shaped like donuts: When the zeppole have cooled completely, cut them in half. Generously pipe the filling on the cut half. Cover with the top half.
Garnish the Zeppole with a dusting of powdered sugar, pipe one dollop of filling on top and garnish top with a maraschino cherry.
Unfilled Zeppoles can be stored in an airtight container in the fridge for a few days or frozen for later use.