Cream Puffs (Zeppole di San Giuseppe)

This is another recipe I found on CatholicCulture.org.  Sometimes these are called "Sfinge de San Giuseppe." 

According to my reading, this is another must have for your St. Joseph table.  (March 19)

INGREDIENTS

• 1 cup hot water
• 1/2 cup butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup sifted all-purpose flour
• 4 eggs
• 1 teaspoon grated orange rind
• 1 teaspoon grated lemon rind

For the filling:  Most recipes included a recipe with either ricotta cheese or cottage cheese.  I just used whipped cream this time to keep it simple.  I shaved some chocolate and mixed it in.
Here are some filling recipes:
Filling 1
Filling 2


 Yield: about 40 puffs  (the original recipe said 18!)

 Prep Time: 1 hour

DIRECTIONS

Combine water, butter, sugar, salt in a saucepan. Bring to boil. Add flour. Stir vigorously until mixture leaves sides of pan. Remove from heat; cool slightly. Add eggs, one at a time; beat vigorously after each egg is added. Add grated rinds; mix thoroughly until mixture is smooth. Drop by tablespoon 2 inches apart on greased baking sheet. Bake 15 minutes at 450°. Bake 25 minutes at 350°. Cool completely. Cut top off. Fill with whipped cream or other filling.

Sarah's notes:  The puffs double or triple in size when baking, so leaving the space around them is important!  The puffs are rather crispy when then come out of the oven.  But after they have been filled and have some time to rest, they get nice and soft.  These would also be nice with some chocolate drizzled on top!

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965