There is another type of dessert that also falls into the category of choux pastry. They are called zeppole di San Giuseppe. The hollow shells for these Italian pastries (eaten for the Feast of St Joseph on March 19th) are made with the exact same ingredients as eclairs, profiteroles, etc. Once they are baked and puff up in the oven you can fill them with Italian custard cream and then top them with more cream, powdered sugar and maraschino cherries.

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