The zeppole of San Giuseppe they are getting closer and closer. In reality we have already started eating them a while ago, but it is March 19th that brightens up the homes of all Neapolitans. They are prepared on the occasion of the saint’s day, which therefore coincides with Father’s Day. And they all love it, so there’s no better way to make them happy. Or yes, prepare them with your hands, homemade, which is always better. Today to cook them we will follow the recipe Leopold, one of the most famous and good pastry shops in the area. By following their advice we can’t go wrong.
Saint Joseph’s Zeppole
Ingredients x 25
- water 1\2 l
- butter 200 g
- salt 10 g
- flour 2 kg
- eggs 800 g
- milk 1\2 l
- sugar 250 g
- egg yolks 100 g
- rice starch 75 g
- 1\2 vanilla pod
- 1\2 lemon zest
- Cherries in Syrup
Preparation
The first thing to do to prepare the zeppole of San Giuseppe it’s the dough. In a saucepan, combine the water, butter and salt and bring to the boil. Then add the flour in rain and mix with a wooden spoon. Continue until the mixture comes away from the walls. Keep aside to cool. When it is lukewarm, add the beaten whole eggs and whisk until creamy very dense. Transfer to a pastry bag and form your zeppolines by forming many circles on a baking tray lined with baking paper. Put them in the oven at 200 degrees until you see them detach from the paper.
At this point fry them on both sides in plenty of boiling seed oil. They must be well golden. Drain them on absorbent paper to remove excess grease and leave to cool. Meanwhile, prepare the custard. In the pan, beat the egg yolks with the sugar. Add the vanilla and rice starch, continuing to mix everything with the whisk. Heat the milk with lemon zest. Pour the hot milk into the egg mixture, removing the zest, then return to the heat and always turn until the right density is reached. Transfer to a pastry bag and decorate the cakes. Complete with a black cherry in syrup on the surface. Your Saint Joseph’s Zeppole they are ready.
Read also: Zeppole di San Giuseppe, puffy and soft. The 5 tricks to make them perfect: “what do you add to frying oil”
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