Original recipe… Zeppole di San Giuseppe
Certainly the recipe for zeppole has come a long way, the attribution of the original recipe is still unclear, but there are several characters involved. It seems that the first recipe was written by Ippolito Cavalcanti, in Neapolitan language in 1837. A simple dough of only flour and water flavored with anise or marsala. Fried in boiling oil and consumed with a generous sprinkle of sugar on top. Over time, the ingredients were modified to allow for baking, which seems to be lighter. In Neapolitan cuisine, many recipes were dominated by monasteries, where nuns would invent and renew recipes to their liking. The original recipe calls for fried dough, but today, as we know, frying is not very healthy, so the recipe has been lightened by baking. Zeppole are now known throughout Italy, some with ricotta filling, others with custard. This version has custard enriched with cream, adding creaminess. I used my last candied cherries for garnish, and strawberries to add color to a truly springtime and delicious dessert. I’ve been using this version for many years, ever since I went to Rome and a pastry chef friend let me into his kingdom. It was January, and the zeppole were proudly displayed in the window, and we certainly couldn’t pass up such goodness.
A friend writes to me that in Naples they seem to prefer fried zeppole, but once they cross the threshold at home, inexplicably by the end of the evening the trays were empty, whether they were baked or fried.
Original recipe by Simone Esposito
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 1.06 cups water
- 14 tbsp butter
- 2 cups flour
- 7 eggs (medium)
- 1 tsp salt
- 2 cups milk
- 1 cups whipping cream
- 3/4 cups sugar
- 1/3 cups flour
- 3 eggs
- 2 egg yolks
- lemon zest
Tools
To prepare the zeppole, you need a pot to cook the flour, a bowl to mix the eggs, a pot for cream, a piping bag, and an oven.
I recommend purchasing the piping bag found by following the link, it is durable, practical, and non-slip!
- Piping bag
Steps
-
Put the water, butter, and salt on the stove. When the butter melts completely, wait for the liquid to boil and form a slight foam, then add the flour; stir continuously. It will form into a homogeneous ball. When it detaches from the sides, it’s time to remove from heat and transfer to the bowl where you will add the eggs
As soon as you make this transfer, add the eggs, one at a time, thoroughly incorporating each egg before adding the next.
With a piping bag, place on the baking sheet and bake in a preheated oven at 392 degrees Fahrenheit for about 25 – 30 minutes. Let them dry well before removing from the oven, otherwise they will deflate.
While the shells cool, prepare the custard. Whip the eggs, yolks, and sugar for a few minutes, add the flour and mix well. Now add the cream and milk and lemon zest. Place the pan on the stove over low heat and let it thicken.
After cooling, spread the custard over the zeppole.
Fill with candied cherries, fruit of your choice.
Zeppole do not keep!
Zeppole do not keep! They must be eaten immediately! If you need to store them or prepare them the day before, I recommend filling them just before serving. They can be stored in the fridge if filled, or just the shell, outside the fridge in a dry place.
