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.