St. Joseph's Cream Puffs (Bignè di San Giuseppe)

Method

1. In a pot, combine water, butter, and salt. Bring to a boil.
2. Add all the flour at once and stir vigorously until a smooth dough forms and a thin film forms on the bottom of the pot.
3. Transfer the dough to a stand mixer fitted with the paddle attachment.
4. Add the eggs one at a time, mixing well after each addition, until the dough is smooth and shiny.
5. Transfer the dough to a piping bag fitted with a star or plain tip.
6. Pipe small mounds onto parchment paper, shaping them as desired (for bignè or zeppole).
7. For frying: heat oil to 180°C (350°F). Fry the pastries in batches until golden brown, turning once. Drain on paper towels.
8. For baking: place piped pastries on a baking sheet and bake in a preheated oven until golden and puffed.
9. Let cool completely, then fill with pastry cream.