Since Saint Joseph is known to be the non-permanent dad of Jesus Christ, in Italy on this day we likewise observe Father's Day.
Zeppole shells are made of an exemplary choux baked good batter or pâte à choux and are loaded up with delightful, velvety cake cream.
Since choux cake mixture is know to mess around when dealt with mistakenly (not rise or turn level when out of the stove) it's extremely imperative to hit the nail on the head, so you can have great, puffy, very much heated baked goods to load up with cream.
- For the dough:
- 1 cup water
- 1 ⅓ cup flour approx 170 grams
- 4 oz butter approx 115 grams
- 4 medium eggs
- ½ tsp salt
- For Pasty Cream:
- 2 ⅔ cup whole milk
- 6 egg yolks
- ½ cup sugar
- ½ cup corn starch approx 60 grams
- 2 oz butter approx 60 grams
- 1 tbsp vanilla extract
- For Decoration:
- Confectioners Sugar
- Candied Cherries or Compote Cherries
- Tools
- Large Star Tip
- Canvas Pastry Bag
Instructions
- Pastry Cream
- Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even lump free batter .
- Heat remaining milk on a stove-top without boiling it.
- Turn the heat on low and slowly start pouring in egg yolk batter.
- Whisk continuously to prevent formation of lumps and cream sticking to the bottom of the pot. Continue whisking until the cream starts to become pretty thick and turns into custard.
- Be careful not to overcook it otherwise you’ll get a sweet omelet.
- Once you see consistency of the cream is thick enough add butter, whisk until it’s completely incorporated.
- Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.
- Zeppole
- In a medium stovetop pot combine water, butter and salt.
- Bring to a boil. Reduce the heat to low and add all flour at once. Using a wooden spoon mix energetically until the dough comes together in a smooth ball.
- Continue mixing and cooking on low heat for a few minutes.
- Transfer the dough into a mixer bowl.
- Using a dough hook beat it for about a few minutes to let the dough cool.
- Once the dough is cool start beating in the eggs one at a time. Add the next egg ONLY once the previous one has been completely incorporated.
- NOTE: All this can be done by hand without use of the mixer.
- Transfer the dough to a pastry bag with a large star-shaped tip and start piping zeppole. There's a slight difference how to do so depending if you're going to deep fry or bake them in the oven.
- Now you have 2 options
- Baked Zeppole
- Preheat oven to 375F/ 180C
- Line baking sheet with parchment paper.
- Pipe the dough into 3 inch in diameter circles with about an inch and a half hole in the middle.
- Make sure to leave enough space between the pastries as they’ll double in size in the oven.
- Bake in preheated to 375F oven for 25-30 minutes until lightly brown. Don’t open the oven during the first 25 minutes. Past 25 minutes open the oven door for a few inches and let zeppole bake for another 5-10 minutes this way.
- Fried Zeppole
- Preheat vegetable oil suitable for frying to 375F in a deep sautee pan.
- Cut out 3 inch squares of parchment paper or aluminum foil, brush one side of the square with vegetable oil.
- Pipe the dough on each square forming a circle.
- Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil.
- You can remove it using small tongs. Fry zeppole until lightly brown. Discard on paper towel to absorb excess oil.
- Fill pastries with cream
- Let pastries cool. Cut each in half.
- Fill a pastry bag with pastry cream.
- Pipe pastry cream on the bottom half, cover with top and pipe another star or swirl of a pastry cream on the top.
- Decorate with cherries.
- Dust with confectioners sugar.
Read more our recipe CHEESECAKE BROWNIES RECIPE #dessertrecipe #chocolatecake #cheesecake #cookiessimplerecipe
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