Saint Joseph's Zeppole
Saint Joseph's Zeppole
Zeppole di San Giuseppe are fried choux pastries, filled with custard and garnished with canned cherries and icing sugar.
It is a typical southern Italian dessert consumed for Carnival or Father's Day.
Preparation
40 minutes
Cooking
40 minutes
Total time
80 minutes
Portions
6 people
Cal / Por.
650 kcal
Ingredients
For the Zeppole
- 150gr of type 00 flour
- 250ml of water
- 50g of butter
- a pinch of salt
- 4 eggs
- peanut seed oil for frying
For the custard
- 250 ml of whole milk
- 2 egg yolks
- 1/2 vanilla bean
- untreated lemon zest
- 70gr of sugar
- 25gr of corn starch
Decoration
- 6 cherries in syrup
- icing sugar
Instructions
- For the preparation of the custard, bring the milk to a boil with the lemon zest, the ½ vanilla pod and the seeds that you have extracted with a small knife. Turn off the heat and leave to infuse for half an hour. In the meantime, whip the egg yolks with the sugar until a homogeneous mixture is obtained. Add the cornstarch until it is completely incorporated. Remove the vanilla bean and pour the hot milk over the egg mixture and dilute it with a whisk.
- Pour the mixture into a thick-bottomed pan. Stir continuously for about 20 minutes with a wooden spoon over low heat, until reaching the right density. Transfer the custard into a glass container to allow it to cool to room temperature and then refrigerate it with plastic wrap.
- To prepare the zeppole, in a pan with high edges, heat the water with the sugar, a pinch of salt and the butter cut into chunks. While boiling, add the sifted flour, mixing well to incorporate it evenly. Add the grated zest and one egg at a time, waiting for everyone to be completely absorbed, before adding the next. At the beginning it will be difficult to mix the eggs with the rest, it will take a little patience to obtain a smooth and homogeneous consistency; at the end the mixture will be quite fluid and creamy. Put the dough thick and full-bodied in a pastry bag with a star tip. In a large saucepan, heat the peanut oil and bring it to a temperature no higher than 165 °.
- Cut some squares of parchment paper and form the zeppole, making a circle of dough with a double turn, one circle on top of the other. Dip the zeppole in the oil one at a time, as soon as the parchment paper comes off, remove it, it will take 5-6 minutes in all. Once ready and well browned, drain them with a slotted spoon and place them on a tray lined with paper towels and let them cool. Sprinkle the zeppole with icing sugar.
- Take the custard out of the fridge, leave it at room temperature for 10 minutes after turning it with a wooden spoon so that it is not too hard and resumes its shape. Fill a piping bag with a flower nozzle. Start from the center of the zeppola and then make a circle around the starting point and finish at the top. Garnish with a black cherry in syrup in the center.
- Your fried San Giuseppe Zeppole are ready to be served!
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