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introduction
Try this mouth-watering Zeppole di San Giuseppe just like Italians make it. Delicious pastry shell filled with silky vanilla cream and topped with amarena cherries.
Ingredients
For the dough:
250 grams water , about 1 cup + 1 tbsp
160 grams bread flour , about 1 heaping cup
100 grams butter , 3.5 ounces
4 eggs
½ teaspoon salt
For Pasty Cream:
2 cups whole milk
6 egg yolks
⅓ cup sugar + 3tbsp (100 grams)
⅓ cup corn starch , 40 grams
1 vanilla pod or 1 tablespoon vanilla extract
60 grams butter 2 oz (optional)
For Decoration:
Powdered Sugar
Amarena Cherries
Tools
Large Star Tip
Canvas Pastry Bag
Instructions
Choux Pastry Dough
In a medium stove-top pot add water, butter, and salt. Bring to a boil.
Reduce the heat to low and add flour all at once. Using a wooden spoon mix energetically until the dough comes together in a smooth ball. Continue mixing and cooking on low heat for a few minutes.
Transfer the dough into a mixer bowl.
Using a dough hook beat it for a few minutes to let the dough cool.
Once the dough is warm (it doesn’t have to be cold, just cool enough so the eggs won’t cook with the heat) start beating in the eggs, one at a time. Add the next egg ONLY once the previous one has been completely incorporated.
TOP TIP: Add all eggs one by one except the last one. Beat the last egg with a fork and add in small portions until you reach the perfect consistency of the dough.
Transfer the dough to a pastry bag with a large star-shaped tip and start piping zeppole. There’s a slight difference in how to do it depending if you’re going to deep fry or bake them in the oven, all explained below.
Baked Zeppole
Preheat oven to 400F/ 205C.
Line the baking sheet with parchment paper.
Pipe the dough into 3-inch in diameter circles leaving a small hole in the middle.
TOP TIP: Leave enough space between the pastries as they’ll double in size in the oven.
Start baking in a preheated to 400F oven for 15 minutes.
Then reduce temperature to 350F / 175C and bake for another 10-15 minutes Don’t open the oven during the first 25 minutes or until your zeppole a lightly brown.
Past 25 minutes open the oven door ONLY for an inch and let zeppole bake for another 5-10 minutes. Use a wooden spoon to hold the oven door slightly open. This way any residual humidity will have a chance to evaporate and zeppole won’t collapse when out of the oven.
Fried Zeppole
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