Flaky pastry filled with silky vanilla cream and dusted with powdered sugar—classic Italian indulgence!
Ingredients:
**For the choux pastry:**
* 1/2 cup (1 stick) unsalted butter
* 1 cup water
* 1/4 tsp salt
* 1 cup all-purpose flour
* 4 large eggs
**For the cream filling:**
* 2 cups whole milk
* 1/2 cup sugar
* 1/4 cup cornstarch
* 4 large egg yolks
* 1 tsp vanilla extract
* Zest of 1 lemon (optional)
* Powdered sugar, for dusting
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a saucepan, heat butter, water, and salt until boiling. Remove from heat and stir in flour until a dough ball forms.
3. Return to low heat, stirring for 1–2 minutes to dry the dough slightly.
4. Transfer to a bowl and beat in eggs one at a time until smooth and glossy.
5. Pipe or spoon 3-inch rounds onto baking sheet. Bake for 25–30 minutes until puffed and golden. Cool completely.
6. For filling: Heat milk in a saucepan. In another bowl, whisk sugar, cornstarch, yolks, and lemon zest.
7. Slowly pour warm milk into the yolk mixture, whisking constantly. Return to pan and cook over medium heat until thick.
8. Remove from heat, stir in vanilla, and let cool. Chill before using.
9. Slice puffs in half, fill with cream, and dust with powdered sugar.
Pro Tip:
Make the puffs a day ahead and fill just before serving to keep them crisp and fresh!
Italian Cream Puffs (Zeppole di San Giuseppe)
