Cream Filling
In a small bowl, mix the potato starch (or cornstarch, if using) and sugar for the filling. Set aside.
In a medium saucepan, heat the milk and butter over medium-high heat until the butter melts.
Add the starch mixture and cook over medium heat until it starts to thicken, about 2 minutes.
Remove the mixture from the heat and slowly add the eggs, beating well. Return the mixture to the heat for just a few seconds to cook the mixture, being careful not to scramble the eggs.
Pour the filling into a bowl, add the almond extract, and blend.
Cover with buttered waxed paper and refrigerate until ready to use.
To Serve
Use a small knife to cut off the top third of each cream puff.
Add about 2 teaspoons filling (more if the puffs are larger), replace the tops, and put puffs on a decorative platter.
Dust with confectioner’s sugar and serve immediately.
Variation:
Fill cream puffs with jam, chocolate cream filling, or ice cream. Drizzle chocolate sauce over the top and place a maraschino cherry over each Zeppoli, instead of confectioners’ sugar.
