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Italian Grandma Makes St. Joseph's Zeppole

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ST. JOSEPH’S ZEPPOLE: Cream/Custard: 2 cups Whole Milk (480 ml) 5 Egg Yolks ½ cup Sugar (100 g) ¼ cup Corn Starch (25 g) ¼ tsp Salt (1 ml) 1 tsp Pure Vanilla (5 ml) 1-2 tsp Orange Zest (5-10 ml) 1 cup Heavy Cream (240 ml) 2 Tbsp Powdered Sugar (15 g) Pastry Shell: 1 cup Water (240 ml) 1 Tbsp Sugar (15 ml) ¼ lb Butter (120 g) 1 cup All Purpose Unbleached Flour (120 g) 4 extra large Eggs 1-2 tsp Orange Zest (5-10 ml) *Top with dollop of whipped cream, Maraschino Cherry or Liqueur Cherry &...
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