Ingredients
-
Pasta choux
-
3
-
200 g
-
60 g
-
150 g
-
10 g
-
3 g
-
Lemon custard
-
6 table spoons
-
6 table spoons
-
6
-
600 g
-
1
-
For garnish
-
12
-
Directions
In Italy we make Zeppole di San Giuseppe for Father’s Day, March 19, the feats of San Joseph!
The traditional recipe wants the zeppole fried but, trust me they are delicious even baked!
Steps
1
Done
|
Pasta chouxFirst of all, in a large saucepan pour water, butter cut into pieces, salt and sugar. Mix over medium heat, waiting for butter to melt. |
2
Done
|
Making zeppoleTransfer the dough into a pastry bag with a flower nozzle (8mm). |
3
Done
|
CustardDivide the white egg from the yolk. Pour yolk egg in a little sauce pan, add sugar and beat with a whisk until the sugar is well melted. If you want , you can add grated lemon. Slowly add flour and continue to beat until combined. Add milk and lemon zest, mix well. Put on low heat and bring to boil, without stopping to mix. Remove from the heat when your custard has reached the density you prefer. Leave to cool. |