ITALIAN CREAM PUFFS WITH CUSTARD FILLING (ST. JOSEPH'S DAY PASTRIES)

Italian Cream Puffs with Custard Filling (St. Joseph's Day Pastries) image

Provided by @MakeItYours

Number Of Ingredients 13

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Zeppole di San Giuseppe
Makes 12 large or 24 small pastries, adapted from Sticky, Gooey, Creamy, Chewy
Ingredients
2 3/4 cups unbleached AP flour
1/8 tsp salt
1/2 tsp baking soda
2 cups water
3/4 stick plus 3 1/2 tbsp butter
6 large eggs
Instructions
Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the
Fill a pastry bag fitted with a 1/2-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about 1/2 inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to al

Steps:

Italian Custard
Adapted from Go Ahead and Snicker
Ingredients
cup sugar
2 cup flour
4 tsp salt
cups whole milk
egg yolks
tbsp unsalted butter
1/2 tsp vanilla extract
tbsp rum
Instructions
In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.