Zeppole St Joseph Cream Puffs Food

ZEPPOLE (ST. JOSEPH CREAM PUFFS)

Steps:

• IN A SAUCE POT PUT MILK,BUTTER,SUGAR,AND SALT.BRING THE MIXTURE TO A RAPID BOIL. REMOVE FROM HEAT AND ADD SIFTED FLOUR ALL AT ONCE.STIR RAPIDLY KEEP MIXING UNTIL THE BOTTOM OF THE POT IS COVERED WITH A WHITE COATING.THE PASTE FORMS A BALL AND SHOULD PULL AWAY FROM THE SIDES OF THE POT.
• PUT THE HOT DOUGH IN A MIXING BOWL. WHISK EGGS SMOOTH AND ADD THEM TO DOUGH SLOWLY LET DOUGH SOAK UP EGG AND ADD MORE.PASTE IS READY WHEN YOU HAVE A SMOOTH BATTER
• FILL YOUR PASTRY BAG AND PIPE OUT MOUNDS OF DOUGH 1 1/2 IN DIAMETER ON PARCHMENT PAPER. SPRAY SHELLS WITH WATER. PREHEAT OVEN 390F AND BAKE FOR 30 MINUTES. LOWER HEAT TO 340F AND BAKE FOR ANOTHER 20 MINUTES....NEVER OPEN DOOR OR SHELLS WILL FALL.MAKES ABOUT 8
• I DONT HAVE THE ORIGINAL CUSTARD RECIPE,BUT JUSTAPINCH VERY OWN ANNAMARIA SETTANNI MCDONALD HAS A VERY GOOD ITALIAN CUSTARD RECIPE.

TRADITIONAL ST. JOSEPH'S RICOTTA CREAM PUFFS

Steps:

• Spoon the ricotta into a large, fine-mesh sieve or a colander lined with a double thickness of cheesecloth or basket-type coffee filter. Set the sieve over a bowl, and cover the ricotta well with plastic wrap. Drain in the refrigerator at least overnight, or up to 24 hours. Discard the liquid in the bottom of the bowl.
• Process the drained ricotta and 1/2 cup confectioners' sugar in the work bowl of a food processor fitted with the metal blade until creamy. Pour in the Grand Marnier and process until incorporated. Scrape the ricotta mixture into a bowl and stir in the candied fruits and chocolate chips. Store in the refrigerator, covered, until needed, up to 2 days.
• Bring the water, butter, granulated sugar, and salt to a boil in a large, heavy saucepan. Add the flour all at once, and beat vigorously with a wooden spoon over medium heat until the dough leaves the sides of the pan and forms a ball around the spoon. Remove from heat, and quickly beat in one egg at a time, beating until the batter is smooth after each addition. Add the orange and lemon zest, and continue beating until mixture is smooth and glossy.
• Heat the vegetable oil in a heavy 3-quart pot until a deep-frying thermometer registers 350° F. Carefully drop rounded tablespoonfuls of the batter into the oil, about six at a time. (There should be enough room in the pot for the zeppole to float freely.) Fry, turning the zeppole as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat under the pot to maintain the temperature of the oil as the zeppole fry. Remove with a skimmer and drain on paper towels. Repeat with the remaining batter, allowing the oil to return to 350° F before continuing, if necessary.
• Preheat the oven to 425° F. Drop the batter by rounded tablespoonfuls onto a lightly greased or nonstick baking pan. Bake until evenly and lightly golden brown, about 20 minutes. Reduce the oven temperature to 350° F, and continue baking until medium golden brown and a zeppola feels very light when picked up from the baking sheet, about 15 minutes.Transfer to a rack and cool completely.
• Cut the zeppole in half, leaving them attached on one side. Spoon the filling into the zeppole, dividing evenly. Dust the tops of the zeppole with confectioners' sugar and serve at room temperature or, if you prefer, chilled.