Today I made Zeppole di San Giuseppe. But not the classic ones with custard and cherries. Father’s Day is approaching, and since it’s the Easter season, I’ve decided to make an Easter version of Zeppole di San Giuseppe. Delicious, it’s the first time I’m making them, and I must say they are really easy to make. The base is Choux Pastry which you can find here on the blog. Perfect also for profiteroles and éclairs. You might also be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Father's Day, Easter
Ingredients
- 5/8 cup water
- 2/3 cup butter
- 1 pinch salt
- 2 tbsp sugar
- 1 cup flour
- 3 eggs
- 2 cups milk
- 1/2 cup sugar
- 2 whole eggs
- zest of 1 lemon
- 1/2 cup flour
- powdered sugar
- colored eggs
Tools
- Bowl
- Saucepan for zeppole
- Saucepan for cream
- Electric Whisks
- Piping Bag
- Star Nozzle
- Baking Tray
- Parchment Paper
- Hand Whisk
Steps
The first thing to do is make the custard. In the saucepan, we pour the eggs, sugar, and flour and mix well with the whisk; there should be no lumps. Meanwhile, we heat the milk with the lemon zest.
Add the hot milk to the flour mixture and bring to the heat. Stir until it thickens.
Transfer the cream to a bowl, cover with cling film in contact, and let it cool.
I used the Thermomix, but they can easily be made by hand in the saucepan. Follow the same steps.
Pour the water, salt, butter, and sugar into the Thermomix and melt for 5 min./212°F/speed 1.
Add all the flour and mix for 20 seconds at speed 4. In the saucepan, stir until the dough comes away from the sides. Let it cool, about 10 minutes.
Add the beaten eggs to the mixture and work for 30 seconds at speed 5. If using the saucepan, transfer the mixture to a bowl, add the eggs, and blend for about 2 minutes with the electric whisks.
Transfer the mixture into the piping bag and preheat the oven to 392°F.
Line the baking tray with parchment paper, and using the piping bag, form the zeppole. Bake them at 392°F for 30 minutes, then another 15/20 minutes at 356°F. Turn off the oven and leave them in the turned-off oven for another 10 minutes.
Transfer the zeppole to a serving plate and fill them with the cold custard transferred into a piping bag. Decorate with colored eggs and powdered sugar.
