Zeppole di San Giuseppe

For the Venetian Cream

1. Using an electric mixer, beat together the egg yolks, sugar, milk and vanilla until blended well. Then add the flour and continue to beat lightly until all incorporated.
2. Transfer the mixture to a heavy bottom sauce pan and over medium low heat, while stirring constantly, cook the mixture until thickened and coats the back of a wooden spoon.
3. Transfer to a glass bowl, cover the entire surface of the cream with food safe plastic wrap, let cool to room temperature then refrigerate.
4. Just before using, remove from the refrigerator, add a few tablespoonfuls of Cool Whip and gently mix to combine. Be sure not to make the cream too runny though.
5. Now it is ready to use.

For the pastry

1. In a large heavy bottom pot, add the water, butter, salt, and sugar and bring the mixture to a boil. Then add the flour all at once. Reduce the temperature to medium and stir constantly until the dough comes away from the sides of the pan. Remove from the heat and transfer to the bowl of electric mixer.
2. Let the dough cool slightly, and while on medium low speed, add the eggs one at a time and mix to blend in between additions. Do not over beat. The dough should be glossy when it is done.
3. Onto a parchment paper lined pan, with a piping bag (we used a Wilton 6B tip), pipe a circular base of dough (filled in circle) about 2 1/2 inches in diameter then pipe a ring of dough on top of the outside part of the circle leaving the centre open to form a well for the filling.
4. Bake them at 375F for 45 minutes or until well coloured.
5. Remove them to a cookie rack to cool.
6. Once completely cooled, pipe them full of venetian cream and sprinkle with icing sugar.