Zeppole Di San Giuseppe

1. 1

   In a small pot over medium-high heat, bring the water and butter to gentle boil. Mix the flour with the salt and 1 tablespoon sugar, and add to the boiling water mixture, beating well until a ball is formed and the mixture pulls from the sides of the pot.

2. 2

   Remove the pot from the heat and cool slightly, then with an electric mixer, beat in one egg at a time until the mixture is smooth and creamy.

3. 3

   Spoon the mixture into a pastry bag fitted with a large fluted tube. Pipe the mixture onto a greased baking sheet into doughnut shapes, about two inches in diameter.

4. 4

   Bake in a pre-heated 400-degree oven for 20-25 minutes, until brown. Remove from oven and allow to cool completely.

5. 5

   In a large bowl, combine the ricotta, chocolate chips, and 1/4 cup sugar; mix well with a wooden spoon.

6. 6

   To prepare the pastries, split the cream puffs and place 1 1/2 tablespoons of the ricotta mixture on the bottom half. Replace the top, dust with powdered sugar, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.