Italian Cream Puffs with Custard Filling (St. Joseph's Day Pastries)
INGREDIENTS
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Zeppole di San Giuseppe
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Makes 12 large or 24 small pastries, adapted from Sticky, Gooey, Creamy, Chewy
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Ingredients
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2 3/4 cups unbleached AP flour
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1/8 tsp salt
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1/2 tsp baking soda
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2 cups water
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3/4 stick plus 3 1/2 tbsp butter
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6 large eggs
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Instructions
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Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
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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
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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
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