Baked Zeppole sweet choux pastry recipe or… pure bliss, what do you say???
The choux pastry, or the pastry used to make cream puffs, is the perfect container for this delightful recipe, and I assure you that the result was truly exquisite!!!!!!
The zeppole of Saint Joseph can also be fried by placing each choux pastry ring on a small square of parchment paper, which is then slid into the pan with the oil at the right temperature, about 338°F, and cooked normally on each side.
The zeppole are prepared for Carnival and also for Father’s Day on March 19…but they are so delicious any day of the year!!!!!!!!!
I leave you the recipe for the 
Knam’s custard
and the 
MICROWAVE CUSTARD
P.S. Due to various daily commitments, I started cooking even after dinner and included some photos taken last night under the kitchen chandelier light, so forgive me if, as you can see, they are not the best!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a channel of recipes open to all and free on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
BAKED ZEPPOLE sweet PASTA CHOUX recipe
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: About 18/20 zeppole
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED ZEPPOLE sweet PASTA CHOUX recipe
- 1 cup water
- 3.5 oz butter
- 1.2 cups all-purpose flour
- 4 medium eggs
- 1 pinch fine salt
- 2/3 cup milk (for me High Quality)
- 2 medium yolks
- 2.5 tbsp all-purpose flour
- 1/3 cup sugar
- 1 1/3 tsp vanilla extract (for me Pane degli Angeli)
- as needed syrup cherries
FOR THE PREPARATION OF THE BAKED ZEPPOLE sweet PASTA CHOUX recipe
To prepare the choux pastry, we bring the water with the butter and a pinch of salt to a boil in a saucepan.
When boiling, add off the heat all at once the flour and stir vigorously, perhaps with a whisk.
Return to the heat and continue stirring until the mixture begins to pull away from the sides of the pan and sizzles.
Off the heat, let cool slightly before adding the whole eggs one at a time, adding the next only after the previous one has been well incorporated into the mixture.
Take a piping bag and on a baking sheet lined with parchment paper, make rings and then bake in a preheated oven at 375°F.
Bake at this temperature for about 10 minutes then lower to 338°F and continue baking for a total of 25 minutes or depending on the characteristics of your appliance.
It is important to start with a higher temperature so that the choux pastry ring immediately rises, and with the lower temperature, it has time to bake perfectly inside, which should be hollow.
Clearly, during this time, do not open the oven for any reason!!!
After about 20/25 minutes, turn off the heat and let the heat escape by inserting a wooden spoon in the oven door.
First, we heat the milk over moderate flame until almost boiling.
Meanwhile, beat the yolks in a bowl with the sugar, then add the sifted flour and dilute with the hot milk.
Place the liquid in the saucepan and always over low heat, continue cooking to thicken the cream while adding the vanilla extract.
Cover the custard with cling film and allow to cool completely.
Put the custard in the piping bag and decorate the baked zeppole.
Add a syrup cherry to each choux pastry ring and serve all the baked zeppole sweet choux pastry recipe at the table…
DEVOUR THEM…
Enjoy your meal!
Annalisa
