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St. Joseph’s “Zeppole”

St. Joseph’s “Zeppole”

Ingredients

For the pastry

250 ml water 

70 g butter 

150 g 00 flour grated rind of 1 lemon 

40 g sugar 

3 whole eggs a pinch of salt 

For the custard

2 very fresh egg yolks  

250 ml milk 

4 level spoonfuls sugar 

2 level spoonfuls flour a little vanilla extract.

You will also need: Fabbri amarenas in syrup

Oil for frying 

Icing sugar

Time

20 - 60 minutes

Serves

x 15

 

Method

First, make the custard: Put the egg yolks in a pan with the sugar and beat with a whisk.  Add the flour, and stir constantly to avoid lumps. Pour in the milk and keep stirring with the whisk. Then warm the mixture on a low heat, and stir until it thickens. Then add the vanilla extract. Put the custard into a bowl immediately and cover with plastic wrap, touching the surface of the custard, and then put in the refrigerator to thicken. Then make the choux pastry, using the usual method: Put the water and butter in a pan, bring to the boil and then remove from the heat before adding the flour all at once. Stir until it forms a ball and then put the pan back on the heat to dry out the dough. When a white film forms on the bottom of the pan, the dough is ready. Then put the dough in a bowl, or a food processor with a K-beater. I used the food processor at Speed number 3, for a couple of minutes to allow the mixture to cool slightly. Then I reduced the speed to number 1 and added the sugar and lemon rind. Then I added the eggs, one by one, at Speed number 2, making sure that each egg was completely stirred in before adding the next one. When the eggs had all been stirred in, I put the mixture in piping bag with a star-shaped nozzle. Previously, I prepared 15 pieces of baking paper (8cm x 8cm), and piped out a “zeppola” onto each one, with a diameter of about 5cm. I heated the seed oil in a tall-sided pan, and when it was ready I put the “zeppole”, together with the baking paper, into the hot oil. The paper will come off on its own in a few seconds, and then you can remove it with kitchen tongs.  You can cook 3 – 4 “zeppole” at once, depending on the size of your pan. When the “zeppole” are golden brown, they are ready. Take them out of the oil, put them on some kitchen paper, and leave to cool. When they are cool, fill them with the chilled custard, using a piping bag, and decorate with an amarena and a bit of amarena syrup. Finish with a dusting of icing sugar and serve.

Recipe by ZetacomeZenzero