Deconstructed Zeppole di San Giuseppe in a glass.
The dessert that’s different from the usual!
The deconstructed Zeppole di San Giuseppe is an outrageously delicious dessert, a different and super tasty way to serve these wonderful zeppoles.
Want to surprise everyone by serving zeppoles in a different way? This is the dessert for you! Just prepare the bases and assembling them will be super quick, resulting in a delicious dessert that will win everyone over at the first taste.
Try also:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 8 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
Ingredients
Choux pastry:
- 1 cup water
- 2 oz butter
- 2 cups all-purpose flour
- 4 eggs
- 1 pinch salt
- 4 cups fresh whole milk
- 5 egg yolks
- 1 cup cornstarch
- 1 1/3 cups sugar
- 1 pod vanilla
- Half lemon peel (untreated)
- 2 pinches turmeric powder
- 1 pinch salt
- Half small glass rum
- 3 tbsps water
- 1 tbsp sugar
- 1 jar syruped sour cherries
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Piping bag
- 1 Saucepan
- 1 Hand whisk
- 8 Glasses
- 1 Wooden spoon
- 1 Sifter
Steps
Place the water with the butter and a pinch of salt on the stove.
Once the butter melts, add the sifted flour all at once, stir with a wooden spoon until it comes away from the sides of the pot and forms a ball.
Transfer to the planetary mixer or use an electric mixer to work the mixture and remove any lumps.
While the dough is still hot and continuing to work the mixture, add one egg at a time, once the first egg is incorporated, add another.
Once all the eggs are incorporated, knead for another 20 minutes still with the planetary mixer using the paddle attachment or with the whisk (the dough must be worked a lot, it is very important), it is ready when lifting with a wooden spoon it forms a V.
Preheat the oven to 392°F convection.
Cover 1 baking sheet with parchment paper.
Using the piping bag with a large star tip, form the zeppoles on the parchment paper spaced apart.
Place in the center rack of the oven and bake in the hot oven at 374°F for 25 minutes, at this point open the oven a little and close it very quickly to let the steam pass, close it and bake for another 10 minutes at 356°F, the zeppoles should be well browned and puffed, turn off the oven, open the door slightly, and leave them like that until they cool.
Prepare the custard as indicated CLICKING HERE, you need to make double the dose with the ingredients I indicated above, once ready let it cool.
Prepare the syrup, put the water with the sugar on the stove in a saucepan and bring it to a boil.
Turn off the heat and let it cool.
Once everything is cold we can prepare our glasses.
Add the rum to the syrup and mix.
Divide each zeppola into 3 parts.
Put the custard in a piping bag with a star nozzle.
Compose the glasses starting with a nice swirl of custard, add some sour cherries, a piece of zeppola, brush a bit of syrup over the zeppola, then another swirl of custard, more sour cherries, zeppola, and syrup, another swirl of custard, zeppola, syrup, a tuft of cream, and a sour cherry.
Prepare all the glasses the same way.
Keep in the fridge until serving.
Just before serving, dust with powdered sugar.
ENJOY YOUR DESSERT!
Put the cold water in the Bimby with a pinch of salt and the butter cut into small pieces 10 minutes/ speed 1 / 212°F.
Through the lid hole at speed 3 add the flour in rain, as soon as it is all combined cook 6 minutes / speed 3 / 194°F.
Leave the mixture in the Bimby with the lid open for 15 minutes.
After this time set the Bimby 20 sec / speed 3.
With the Bimby set at speed 4 add one egg at a time (it will take about 35 seconds between each egg), as soon as the first egg is incorporated, add another and so on, after the last egg knead 30 sec. / speed 6.
Then knead another 5 min. / spike.
Cover 1 baking sheet with parchment paper.
Using the piping bag with a large star tip, form the zeppoles on the parchment paper spaced apart.
Place in the center rack of the oven and bake in the hot oven at 374°F for 25 minutes, at this point open the oven a little and close it very quickly to let the steam pass, close it and bake for another 10 minutes at 356°F, the zeppoles should be well browned and puffed, turn off the oven, open the door slightly, and leave them like that until they cool.
Prepare the custard as indicated CLICKING HERE, you need to make double the dose with the ingredients I indicated above, once ready let it cool.
Prepare the syrup, put the water with the sugar on the stove and bring it to a boil.
Turn off the heat and let it cool.
Prepare the custard as indicated CLICKING HERE, you need to make double the dose with the ingredients I indicated above, once ready let it cool.
Prepare the syrup, place the water with the sugar in a saucepan on the stove and bring to a boil.
Turn off the heat and let it cool.
Once everything is cold we can prepare our glasses.
Add the rum to the syrup and mix.
Divide each zeppola into 3 parts.
Put the custard in a piping bag with a star nozzle.
Compose the glasses starting with a nice swirl of custard, add some sour cherries, a piece of zeppola, brush a bit of syrup over the zeppola, then another swirl of custard, more sour cherries, zeppola, and syrup, another swirl of custard, zeppola, syrup, a tuft of cream, and a sour cherry.
Prepare all the glasses the same way.
Keep in the fridge until serving.
Just before serving, dust with powdered sugar.
ENJOY YOUR DESSERT!
Try all my other zeppole recipes, you can find them all CLICKING HERE.
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