PISTACHIO ZEPPOLE

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• To prepare these delicious pistachio zeppole, first make the classic custard cream. You will need about 2 cups (approximately 18 oz) of custard, so halve the recipe if necessary.

  Once the custard is ready, let it cool as described in the recipe. Then add the pistachio cream and fold it in with a spatula.

  Place in the refrigerator until ready to use.

  Now move on to preparing the choux pastry for the baked zeppole.

  In a saucepan, bring the water, salt and butter to a boil.

  When the butter has completely melted, add all the flour at once and stir until all the water has evaporated and the dough pulls away from the sides of the pan, forming a ball.

  Remove from the heat and let the dough cool in a bowl.

  Add the eggs one at a time; it’s important to incorporate one egg at a time, stirring with a wooden spoon.

  Transfer the mixture to a piping bag fitted with a star tip and pipe the zeppole in a circle — or rather a spiral that we will close inward — onto a baking sheet lined with parchment paper.

  Bake in a preheated oven at 356°F until they lift from the baking sheet with a spatula and turn golden.

  When baked, let them cool in the oven with the door slightly ajar.

  Now you can fill them. Cut the zeppole in half, fill with the pistachio custard and decorate with more cream and crushed pistachios.

  Delicious 😋

  
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