San Giuseppe zeppole in the oven

You will need:

  • 4 eggs (Approximately 210 g)
    • 150 g flour

    • 45 g butter

    • 250 ml water

    • Pinch of salt

    To begin, pour water into a saucepan and add butter.

    Once everything comes to a boil, add the flour and start stirring.

    Once the batter forms and begins to separate from the sides of the saucepan, forming a white film on the bottom, the dough is ready. Cool the dough.

    Beat the eggs in a separate container and gradually start adding the eggs and salt to the dough, carefully mixing with a wooden spoon. Do not add all the eggs at once. This may hinder the kneading process. Your batter is ready.

    Preheat the oven to 205°C (with convection).

    Take a pastry bag and start forming your choux pastry. Form several circles of dough, leaving the center empty.

    Bake the choux pastry for 25 minutes. Then reduce the temperature to 180 degrees Celsius and bake for another 10 minutes.

    Now turn off the oven, partially open the door, and leave the choux pastry to cool inside for another 5 minutes. This is necessary so that they do not collapse due to a sharp change in temperature. This same dough is used for eclairs.

    Then prepare the custard cream. And fill your choux pastry with a pastry bag as shown in the video. I only filled the center, without touching the inner part of the choux pastry. I advise filling the choux pastry just before serving. I do not recommend doing this a day or even earlier. Because you risk them getting soaked with cream and becoming soggy. The effect will not be the best. Good luck, and I’ll be waiting for your results. Send me photos.

    Pastry Cream:

    • 460ml Milk
    • 100ml Cream
    • 6 Egg yolks
    • 35g Cornstarch
    • 110g Sugar
    • Lemon zest

    Heat the milk and cream with lemon zest without bringing it to a boil.

    Whisk the egg yolks with sugar and add cornstarch.

    Add the egg yolks to the milk. Cook your cream over medium heat, constantly stirring until it thickens.

    Let it cool, covering tightly with plastic wrap.

    If the cream is not enough, you can whip 150g of cream until stiff peaks form. Add powdered sugar, gently mix, and then add the whipped cream to the pastry cream. Gently mix. This will result in Chantilly cream.

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