Baked Zeppole for Saint Joseph’s Day, the traditional March 19th pastry made with choux pastry, filled with pastry cream and amarena cherries. A light and fluffy version, perfect for those who prefer baking without giving up the taste of the classic recipe.
The choux pastry used to make cream puffs is the perfect vessel for this decadent recipe and I promise the result was truly delicious!!!!!!
The zeppole for Saint Joseph can also be fried by placing each little ring of choux pastry on a small square of parchment paper and then sliding it into seed oil heated to the right temperature, about 338°F, then frying normally on each side.
The zeppole are traditionally prepared for Carnival and for Father’s Day on March 19th… but they are so, so good any day of the year!!!!!!!!!
Here is the recipe for the 
Pastry cream by Maestro Knam
and this one for the 
MICROWAVE PASTRY CREAM
P.S. Because of various daily commitments I now sometimes cook after dinner and I included in the procedure some photos taken last night under the kitchen chandelier light — forgive me if, as you can see, they are not perfect!
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I opened a free recipes channel on WhatsApp with no notifications and no sound that everyone can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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BAKED ZEPPOLE recipe sweet CHOUX PASTRY
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: About 18-20 zeppole
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE BAKED ZEPPOLE sweet CHOUX PASTRY
- 1 cup water
- 7 tbsp butter
- 1 1/4 cups 00 flour
- 4 medium eggs
- 1 pinch fine salt
- 2/3 cup milk (for me: high quality)
- 2 medium egg yolks
- 2 1/2 tbsp all-purpose flour
- 1/3 cup sugar
- 1 1/3 teaspoon vanilla extract (for me: Pane degli Angeli)
- to taste amarena cherries in syrup
FOR THE PREPARATION OF THE RECIPE BAKED ZEPPOLE sweet CHOUX PASTRY
To prepare the choux pastry, bring the water to a boil in a saucepan with the butter and a pinch of salt.
When it boils, remove from the heat and all at once add the flour, stirring vigorously right away, preferably with a whisk.
Return to the heat and continue stirring until the mixture pulls away from the sides of the pan and sizzles.
Remove from the heat and let it cool slightly, then add the whole eggs one at a time, adding the next only after the previous one has been fully incorporated.
Transfer the mixture to a piping bag and pipe rings onto a baking sheet lined with parchment paper. Then bake in a preheated oven at 374°F.
Bake at this temperature for about 10 minutes, then lower to 338 °F and continue baking for a total of about 25 minutes, or according to the characteristics of your appliance.
It’s important to start at a higher temperature so that the choux ring puffs up immediately and the lower temperature allows it to cook perfectly inside, leaving a hollow center.
Obviously during this time do not open the oven for any reason!!!
After about 20-25 minutes, turn off the oven and let the heat escape by wedging a wooden spoon in the oven door.
First, warm the milk over moderate heat until almost boiling.
Meanwhile, beat the egg yolks in a bowl with the sugar, then add the sifted flour and dilute with the hot milk.
Return the liquid to the saucepan and, over low heat, continue cooking to thicken the cream, adding the vanilla extract.
Cover the pastry cream with cling film placed directly on the surface and let it cool completely.
Put the pastry cream into a piping bag and fill the baked zeppole.
Place an amarena cherry in syrup in each choux pastry ring and serve all the baked zeppole on the table…
DEVOUR THEM…
Enjoy your meal!
Annalisa
