Ingredients for pastry
Heat oven to 400ºF (200ºC)
Begin preparing the choux pastry by placing the butter, sugar and water in a medium sized saucepan over medium heat. Bring it to a rolling boil. Next, add the flour all at once, and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball.
Remove from heat, add an egg and beat well until well incorporated, before adding the next. Repeat with remaining eggs until the batter is smooth and satiny.
Next, place the mixture in a piping bag with a 2D or other tip, or spoon onto a baking tray lined with a silicone sheet or parchment paper. Pipe or shape into small puffs, about 3″ apart. If piping, shape the upper part of the pastry so there is a small hole in the center, or make one with the back of a teaspoon.
Bake for about 30 minutes. Turn off oven, and leave for 10 minutes, then remove from the oven and place on a cooling rack.
While the cream puffs are baking, make the filling.
How to Make Crema Pasticciera
Place the egg yolks, sugar, potato starch, salt and vanilla into a pot and whisk together. Begin pouring in the warm milk, then turn the burner on a low heat.
Continue whisking and pouring, and gradually increase the heat. Cook until the mixture thickens and is cooked (it will be a few minutes). Cool the pastry cream stirring occasionally.
How to Assemble Zeppole di San Giuseppe
Make a hole with a skewer into the side of the choux pastry bun and fill with pastry cream using a piping bag.
Now, pipe more filling onto the indentation on top and dust with powdered sugar.
Finally, top with a cherry, or whatever you’d like to use.
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.