Ingredients:

  • 1 cup Water
  • 1/2 cup Whole Milk
  • 4 tablespoons Unsalted Butter
  • 1 teaspoon Granulated Sugar
  • 1/4 teaspoon Salt
  • 1 cup All-Purpose Flour, sifted
  • 4 Large Eggs, room temperature
  • Neutral Oil (for frying)
  • Confectioners’ (Icing) Sugar, for dusting
  • For Pastry Cream (Optional): 1 cup Whole Milk, 3 Large Egg Yolks, 1/3 cup Granulated Sugar, 2 tablespoons Cornstarch, 1 teaspoon Vanilla Extract

Instructions:

  1. PHASE 1: Making the Pastry Cream (If using). Whisk yolks, sugar, and cornstarch until pale and thick. Heat milk and vanilla gently in a saucepan until steaming.
  2. Temper the yolks by slowly whisking in half the hot milk. Return mixture to the saucepan. Cook over medium heat, whisking constantly, until the cream visibly thickens and bubbles. Transfer to a bowl, cover the surface directly with plastic wrap, and chill completely.
  3. PHASE 2: Preparing the Choux Dough. Combine water, milk, butter, sugar, and salt in the saucepan over medium heat. Bring just to a rolling boil.
  4. Remove from heat immediately. Add all the sifted flour at once. Stir vigorously until a smooth ball of dough forms and pulls away cleanly from the pan sides.
  5. Return the pan to low heat for 1–2 minutes, stirring constantly, to dry out the dough (this forms the panade). Transfer dough to a stand mixer bowl and beat for 1 minute to cool slightly.
  6. Add eggs one at a time, beating well after each addition, ensuring the previous egg is fully incorporated before adding the next. The final dough should be glossy and drop slowly from the paddle in a soft ‘V’ shape.
  7. PHASE 3: Frying the Zeppole. Heat oil in the deep fryer or pot to exactly 365°F (185°C). Use a thermometer to maintain this temperature.
  8. Transfer choux dough to a piping bag fitted with a large plain round tip. Pipe 2-inch strips or small 'S' shapes of dough directly into the hot oil, using a dampened knife or oiled finger to cut the dough cleanly from the tip. Work in small batches.
  9. Fry for 3–4 minutes per side, turning gently, until they are deep golden brown and puffed significantly. Remove with a slotted spoon, drain briefly on paper towels, and immediately toss lightly in granulated sugar.
  10. PHASE 4: Filling and Finishing. If filling, poke a small hole in the base of each cooled Zeppole and fill gently with the chilled pastry cream. Dust generously with confectioners’ sugar just before serving.