Zeppole di San Giuseppe
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5.0
3 reviews
Excellent
Zeppole di San Giuseppe
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Zeppole di San Giuseppe are individual fritters made of custard-filled fried choux pastry, offered to Italian fathers on St. Joseph's Day on March 19.
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Ingredients
For the choux pastry
- 1½ cups flour , sifted
- 1 cup water
- 3 tablespoons butter , diced
- 5 medium eggs
- zest of a lemon
- 1 teaspoon fine salt
- 4 cups vegetable oil , for frying
For the pastry cream
- 1¾ cups fresh whole milk
- 6 medium egg yolks
- ¾ cup sugar
- 3 tablespoons flour , sifted
- 2½ tablespoons cornstarch
- Pinch fine salt
- 1 tablespoon natural vanilla extract
For the decor
- Morello cherries in syrup (1 for each zeppola)
- icing sugar
Equipment
- Stand mixer
- Piping bag
- Star piping tip
- Non-stick casserole dish
- Stainless steel saucepan
- Whisk
- Wooden spoon
- Large skimmer spoon
- Thermometer
Instructions
Pastry cream
- In a non-stick saucepan, bring the milk to a boil, and add the vanilla and salt.
- In the bowl of a food processor, beat the egg yolks with the sugar until the mixture turns white.
- Add the flour and cornstarch, then gradually add the boiling milk.
- Mix well with the whisk.
- Pour everything into the saucepan, and, over medium heat, stir with a whisk until the cream thickens, making sure the bottom does not burn.
- Transfer to a deep dish and, using cling film, cover it, making sure that the surface of the pastry cream is in contact with the film.
- Wait for it to cool then, place it in the refrigerator for at least 1½ hours.
Choux pastry
- Cut 10 squares of parchment paper of about 5 inches each (12 cm). Set aside.
- In a stainless steel saucepan, melt the butter with the water and salt over medium heat, and mix together with a wooden spoon.
- Once the butter has melted, remove the pan from the heat, and add the sifted flour all at once.
- Mix vigorously, and return the pan to the heat. Mix well for a few minutes until the dough comes away from the side of the pan.
- Remove from the heat, add the sugar and lemon zest, and mix vigorously.
- Place the hot dough in the bowl of a stand mixer fitted with the beater blade. Mix for 2 minutes at medium speed, too cool, and then, with the mixer still running, add the eggs one by one.
- Mix well between the incorporation of each egg before adding the next.
- Transfer the choux pastry to a piping bag fitted with a star tip. Onto each piece of parchment paper, pipe 2 double-tiered circles, leaving a small hole about 1½ inches (3 cm) in diameter in the center.
- Heat a large amount of oil in a small saucepan and bring to a temperature between 330 F-340 F (165°C-170°C) over a moderate heat.
- Using the piece of parchment paper, place the zeppole one at a time into the hot oil. They will rise to the surface with a few bubbles, but within seconds it will color and swell.
- Turn the zeppole with a fork, cook for about 1 minute on each side.
- Keep an eye on the oil. The temperature must not drop too low or rise above 340 F (170°C), therefore increase or decrease the heat, according to the temperature displayed on the thermometer.
- The zeppole are ready when they have doubled in size and are golden and puffed.
- Drain with a large skimmer spoon and place onto paper towels.
- After a few minutes, transfer the zeppole to a new sheet of absorbent paper.
- Proceed in this way until all the dough is used up, taking care to change the oil every 5 zeppole, otherwise the last ones will be dark in color and have an unpleasant odor and taste.
- Leave the zeppole to dry on absorbent paper for 1 hour in a cool, ventilated place and only fill when completely cool.
Assembly
- Take the pastry cream out of the refrigerator and loosen with a spoon.
- Transfer to a piping bag fitted with a star tip.
- Start by filling the center of each zeppola then make a circle around the starting point and finish at the top.
- Garnish with a cherry in the center, and sprinkle with icing sugar.
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Overall Rating
5.0
3 reviews
Excellent
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