The fried and baked zeppole with the Bimby, delicious and easy to prepare… with the Bimby everything is simpler.
First, you need to prepare the choux pastry and cook it either baked or fried, then prepare a delicious custard and assemble your zeppole.
The fried and baked zeppole with the Bimby can be stored for a couple of days in the fridge.
Come discover all the Bimby recipes we have created.
If you don’t have the Bimby, you will also find classic recipes in the recipe.
We recommend trying the oil choux pastry, a cloud of lightness.
Don’t miss the ZEPPOLE WITH CHOCOLATE CREAM cooked in the air fryer with video recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 10 zeppole
- Cuisine: Italian
Ingredients
- 4 Egg yolks at room temperature
- 0.35 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1.7 cups Whole milk
- 1 Lemon zest
- 1 cup Water
- 1.25 cups All-purpose flour
- 1 pinch Fine salt
- 0.5 cups Butter at room temperature
- 4 Eggs at room temperature
- 1 tbsp Granulated sugar
- as needed Syruped cherries
- as needed Powdered sugar
Preparation of fried or baked zeppole:
For the custard:
Place sugar and lemon zest (just a piece is enough) in the bowl, 20 sec, TURBO speed.
Add all ingredients, cook the custard 7 min, 176°F, speed 4.
Pour the obtained custard into a bowl, cover it with plastic wrap in contact to prevent crust from forming, let it cool and then place it in the fridge.
FOR THE CHOUX PASTRY:
Put water, salt, sugar, and butter in the bowl, and process for 10 min at 212°F, speed 2.
Add the flour and process for 30 sec at speed 5.
Let the mixture cool for 10 min, working it for 20 sec at speed 4 every 2 min.
Then add the eggs, one at a time, while the blades are moving at speed 4.
Once all the eggs are added, process the dough for 30 sec at speed 6.
For baking:
Draw circles of 2.75 inches in diameter on a sheet of parchment paper with a marker, place it on a baking tray and put another clean sheet over it, fill the circle with choux pastry starting from the outside to the inside and then making another ring on top of the outer part, creating a nest. Bake at 338°F for 25/30 minutes, without opening the oven.
For fried zeppole:
Take parchment paper and cut squares of 4×4 inches.
Transfer the mixture into a pastry syringe and make a pastry disk of about 3 inches in diameter on each piece of paper and make a ring of pastry on the outer edge, forming a container.
Heat the oil and when it’s at temperature, place 2 or 3 pieces of paper with the zeppole and fry, remove the parchment paper with kitchen tongs and cook the zeppole until well golden.
Place the zeppole on a sheet of absorbent paper or a bread bag.
Let the zeppole cool, fill them with custard using a piping bag, add a dollop of cream on top of the zeppole, garnish with a cherry or syruped cherry.
Serve immediately.
A MUST TRY!
Microwave custard, ready in 7 minutes.
If you don’t have the Bimby…
