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Traditional Italian Zeppole Recipe - baked Cream Puffs

In this video a classic italian dessert: Zeppole di San Giuseppe: Cream Puffs filled with vanilla egg custard and topped with sour cherries in syrup. They are traditionally served on March, 19th which is St. Joseph’s Day as well as father's day and they are part of my childhood. There are two versions, one fried and one baked, today we are making the baked ones, but both of them are delicious and creamy! Related videos: How to make Pâte à Choux (Choux Pastry) • How to make Pâte à Choux (Choux Pastry) Homemade Fresh Egg Custard - easy, quick and delicious! • Homemade Fresh Egg Custard - easy, qu... Ingredients: Choux Pastry ( • How to make Pâte à Choux (Choux Pastry) ) Fresh Egg Custard ( • Homemade Fresh Egg Custard - easy, qu... ) black cherries / sour cherries (in syrup) powdered sugar TIPS: #1: When shaping the choux pastry, make sure that the circles are not too close to each other. Consider that when baking they will grow and eventually touch themselves. #2: Spraying the zeppole with some water before baking them, helps with their texture as well as the colouring. #3: As soon as the zeppole come out of the oven pierce them with a stick so that the steam goes out easily leaving a perfect shell texture, ready to be filled. ---------------------------------------------------------------------------- Click Thumbs Up if you enjoyed it! ---------------------------------------------------------------------------- SUBSCRIBE! / @cookbakeandtaste Follow us on Facebook: / c00kbakeandtaste Follow us on Instagram: / cook_bake_and_taste Follow us on Twitter: / cookbaketaste Follow us on Pinterest: / cookbakeandtast Feel free to leave your comments/questions below.

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