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Zeppole di San Giuseppe

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Ingredients

Adjust Servings:
Pasta choux
3 eggs
200 g water
60 g butter
150 g plain flour
10 g sugar
3 g salt
Lemon custard
6 table spoons sugar
6 table spoons plain flour
6 egg yolks
600 g milk
1 lemon zest
For garnish
12 Black Cherries in syrup
icing sugar

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Zeppole di San Giuseppe

Cuisine:

Delicious!

  • Serves 12
  • Medium

Ingredients

  • Pasta choux

  • Lemon custard

  • For garnish

Directions

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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!

 

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Steps

1
Done

Pasta choux

First of all, in a large saucepan pour water, butter cut into pieces, salt and sugar. Mix over medium heat, waiting for butter to melt.
When butter has liquified, bring to boil. When it reaches 100*, you will have to pour all the flour and mix straightaway.
remove the saucepan from the heat, continuing to mix vigorously for a few seconds so the mixture absorbs all the flour.
You reach a compact and chewy dough that detaches from the walls if the saucepan. Now put the mixture back over the medium heat and continuing to mix, until you feel it rubbing under the pot.
Now leave the dough to cool down.
The dough must not be too hot when you add eggs, otherwise eggs will cook.
When the dough is fresh, place it in a bowl for a stand mixer and add egg 1 at time, lightly beaten.
Only when the first one is well absorbed you can add the second one.
Proceed in this way until the eggs have be inserted. At the end mix well, the final dough must be firm and smooth.

2
Done

Making zeppole

Transfer the dough into a pastry bag with a flower nozzle (8mm).
Directly on a baking tray with baking paper , make 2 turns, one on top the other, with a base of 3-4 cm.
Bake them in a preheat oven to 200* for 10 minutes. Without open the oven, bake for another 20 minutes at 180 *.
For another 5 minutes with the oven opened a little bit.
Let your zeppole di San Giuseppe cool on a wire rack.
Meanwhile make the lemon custard.
When zeppole are very cold, after at least one hour, and even the custard is very cold, you can proceed with the filling.
Cut your zeppole in half, put your custard in a peeping bag and fill half zeppola, without leaving the edges.
Close zeppola perfectly trying to match the parts and sprinkle with icing sugar.
Stuff also on the outside, with a small loop of custard.
Add 1 black cherry on syrup for each zeppola!

3
Done

Custard

Divide 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.

Annapaola

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