Light and airy cream puffs (zeppole) with a crisp shell, perfect for filling with your favorite creams or custards.
Ingredients
- 100ml water
- 100ml milk
- 100g butter
- 1 tsp sugar
- pinch salt
- 105g all-purpose flour
- 4 eggs
Instructions
- In a saucepan combine milk, water, butter, sugar, and salt.
- Bring just to a boil on medium heat.
- Remove from heat and stir in the flour.
- Once incorporated, place back on heat.
- Stir constantly for 1–2 minutes to partially cook the flour.
- Dough should come together in a smooth ball.
- Transfer to a bowl and mix with an electric mixer for 1 minute to cool down.
- Add eggs one at a time, fully incorporating each before adding the next.
- Beat another minute until dough is smooth and forms a thick ribbon when pulled up.
- Transfer into a piping bag and pipe onto a baking sheet.
- Avoid making tips; if any form, smooth them out.
- Bake at 220°C for 10 minutes.
- Reduce to 160°C without opening the oven, and bake for another 20–22 minutes or until golden brown.