For them Zeppole Of San Joseph which is very popular in Campania and is also appreciated by the little ones for its abundance of cream yellow and fullness, we will need few ingredients and a few steps, although slightly elaborate, but ultimately simple if you are a little familiar with cooking. There recipe that we propose is that of a pastry chef who has become very popular in Naples in recent years. Poppella he is the creator of a dessert that has become and continues to become very popular in Campania. Tourists go crazy for the “flakes Of snow“. Small brioches filled with buffalo ricotta cream. Sweet, full and very soft. A delicacy.
However, the recipe that we propose this time is different, more common, older, traditional. The Zeppole of San Giuseppe, are a “must” and must remain so in Naples and the Province. So let’s see how they are prepared and what the ingredients are.
Zeppole from San Giuseppe di Poppella
Ingredients
- 500g of flour
- 400g of butter
- 500ml of water
- 12 eggs
- 10g salt
Ingredients for the cream
- 500ml of milk
- 250g of sugar
- 4 eggs (yolks)
- 100g of corn starch
How to prepare zeppole
Let’s take a saucepan and let’s lower the water. We light the flame and also add the butter. Let it melt and once the butter has melted we incorporate the flour. Mix everything together and let the flour absorb everything. Once we have a dough raw, broken into piecesbut solidwhen it is still hot we put it in one planetary or a mixer or if you help yourself with a ladle.
Drop both the salt and the egg and mix everything. In this case the consistency must be one cream solid, but not too much. The dough will then have to go into a piping bag. Then take a sheet of paper oven and make some donuts.
Now, the last step, cooking. You have two options: either fried or baked. For the first one, simply turn it upside down zeppola (placed on paper) in hot oil. The second way is the lighter one, of oven. Bake in a static oven for 20 minutes at 200 degrees and for another 15 at 180 degrees. Once cooked, let them cool.
The preparation of the cream
Take a saucepan and a bowl. In the saucepan 3/4 of milkwhile in the bowl the other quarter. Put it in the saucepan sugar and let it melt. Place the eggs in the bowl starch Of corn and incorporate well with a whisk. Turn on the flame under the saucepan and let it simmer (you can choose whether to simmer it with a vanilla pod or with a lemon or orange peel).
Once you see the bubbles around the edge of the saucepan, add the egg and cornstarch mixture and mix until it solidifies and becomes a cream. Let the cream cool in the refrigerator covered with a sheet of cling film and once cold stuffed your zeppole.
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