BAKED ZEPPOLE DI SAN GIUSEPPE with custard cream, traditional recipe, Father’s Day dessert, easy-to-make sweet recipe.
And this year I managed to make the classic baked Zeppole di San Giuseppe! I made them in different sizes, small and large, they are a light and delicious morsel, beautifully airy choux pastry, the cream is good and light as I like it.
The recipe for the baked Zeppole di San Giuseppe is excellent, they are quick to make, one of the classic sweets for Father’s Day, you still have time to try them, it takes more time to make the cream than the rest.
A classic dessert found throughout Italy, they are light, especially if baked, even the custard remains the lightest of all fillings.
Follow me in the kitchen today there are Zeppole di San Giuseppe!
03/18/2016 at 9:19 PM
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 3 eggs
- 1 egg yolk
- 1 cup water
- 1 pinch salt
- 1 tbsp butter
- 9 oz custard cream
- 10 maraschino cherries
Steps
Prepare the custard cream HERE and let it cool in a bowl covered with cling film in contact.
Put the water, butter, and salt in a saucepan and bring to a boil.
Pour the flour all at once and stir with a wooden spoon until the dough comes away from the sides of the saucepan.
Transfer it to a food processor and remove the saucepan from the heat, let it cool.
Add the eggs one at a time, incorporate one before adding the next, until the last, you will get a creamy dough, let it rest for 30 minutes.
Fill a pastry bag with a star nozzle and pipe simple circles onto a baking sheet lined with parchment paper.
Bake in a fan oven at 356°F for about 5 minutes if they are small, a medium-large zeppola bakes in about 10-15 minutes.
Or in a static oven at 374-392°F for about 20 minutes, always keep your oven under control.
Fill the zeppole with the cream and decorate with a maraschino cherry.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
I wouldn’t change the choux pastry for any other, it’s perfect.
