Tag: Zeppole

Gluten-free Zeppole di San Giuseppe (perfect!) Tavolartegusto – Gordon Ramsay’s version

The Gluten-free Zeppole di San Giuseppe I’m the perfect version for celiacs gluten intolerant and more, to be made for Father’s Day on March 19th, as an alternative to the classic zeppola! In this case, the choux pastry is achieved with rice flour and the cream custard for filling contains only starches! To complete, black cherry in syrup and believe me, they are so good that no one will notice who they are gluten free!

There preparation is very easy and takes inspiration from my super tested basics which you have been doing successfully for 10 years now! readjusted to obtain Perfect gluten-free zeppole! soft And scenteddeliciously empty And alveolate inside like the traditional dessert! From this dough you can cook them in all ways what do you prefer! both fried without grease, in the classic way; Either you can make lighter gluten-free Zeppole di San Giuseppe in the oven and you can also cook them in the air fryer according to all the advice I left you! In short, this year too intolerant dads they will be able to enjoy their gluten-free zeppole!

Gluten-free zeppole di san giuseppe recipe

Tagliolini recipe

PREPARATION TIMES

Preparation	Cooking	Total
1 hour	20 minutes	1 hour and 20 minutes


Bass	Italian	432 Kcal

Ingredients

Quantity for 15 pieces

Equipment

Method

How to make gluten-free zeppole

First of all, make the gluten-free choux dough

In a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

Wait until the mixture fills with bubbles, at which point the boiling has occurred and add the rice flour in one go and stir immediately.

Then remove from the heat and continue stirring vigorously until you find a dense and gummy mixture. Finally, place it back on the heat and stir for a few more seconds, until you hear it rubbing under the pan:

gluten-free zeppole dough - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and let it cool by working it with a spatula and only when it has cooled, not before, place it in a bowl and add the eggs one at a time. Add the second one only when the first one is perfectly blended.

You can mix the dough with a spoon or in a planetary mixer for convenience.

The final dough must be soft and firm:

how to make gluten-free zeppole di san giuseppe - Recipe by Tavolartegusto

At this point proceed to the formation of your gluten-free zeppole.

First of all, assemble a pastry bag with a rather large flower nozzle ranging from 1 cm to 1.5 / 1.8 cm

Then fill the piping bag with the dough and make the zeppole directly on a baking tray previously lined with baking paper, which you will have firmly attached to the tray with a little dough.

Then proceed with doing 2 rounds, one on top of the otherthe basic round in this case has a diameter of 6 cm, the second round make it slightly narrower towards the inside, it is important that they still have the central hole:

making gluten-free donuts - Recipe by Tavolartegusto

Cooking gluten-free zeppole

At this point you can choose whether to fry, according to tradition. In this case I advise you to follow my advice that you find in Fried Zeppole di San Giuseppe

Or you can choose to bake. (as in my case) They will be lighter, but equally delicious, follow all the recommended steps for baked Zeppole di San Giuseppe

Finally, you can also choose the method of cooking the Zeppole in the air fryer

In any case they will be delicious.

Once the chosen cooking has been completed, you can proceed to garnish with a dollop of cream and a cherry in syrup in the centre. I used my gluten-free custard, which was very easy and ready in exactly 5 minutes!

Here are yours ready Gluten-free Zeppole di San Giuseppe!

gluten-free zeppole recipe - Recipe by Tavolartegusto

storage

They keep very well for 2 – 3 days in the fridge if stuffed. only the bases, especially the baked ones, can be kept for several days, perfectly sealed in plastic food bags.

Also discover my entire collection of gluten-free recipes

Zeppole di San Giuseppe di Poppella, the king of the Neapolitan snowflake, the secret? This is where I melt the butter – Gordon Ramsay’s version

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.

Zeppole di San Giuseppe in the air fryer – Gordon Ramsay’s version

The Zeppole di San Giuseppe in the air fryer can they be cooked? Absolutely yes! And I’m one new version of the classic dessert for the father’s Daywhich is celebrated on March 19th! Lighter of the fried ones and faster the baked ones! Because once thedough with choux pastry it gives the typical shape, yes They cook in just a few minutes directly into the basket of the appropriate tool and are ready to be filled with custard And black cherries in syrup!

I have to admit this time I was a little skepticalthe success of the potatoes was clear, the legendary apple pie was also very good, but even the Zeppole in the air fryer I did not expect! Instead they were an incredible surprise: soft, ventilated, alveolate just like the originals! but without a gram of oil ! AND they swell wonderful without the risk of deflating! Why the ventilated power of the air fryer allows powerful and uniform cooking! For the easy making I relied on mine super tested bases : my classic choux pastry with the traditional infallible method and the custard in 5 minutes without the long cooking! Unique Pay attention to cooking at two temperatures initial at 180° then at 200° this to favor theinternal drying some zeppola! Follow all the steps and you will be amazed at the result!

Zeppole di San Giuseppe recipe in the air fryer

PREPARATION TIMES

Preparation	Cooking	Total
40 minutes	15 minutes	55 minutes


Bass	Italian	356 Kcal

Ingredients

Quantity for 16 pieces
Choux base: 250 g of ’00 flour 250g of water 50 g of butter 5 medium eggs 5 g of salt Custard: 400 g of fresh whole milk 100g of fresh liquid cream 6 very fresh medium egg yolks 150 g of sugar 30 g of ’00 flour 20 g of potato starch 1 tablespoon vanilla extract To season:

Quantity for 16 pieces

Choux base:

250 g of ’00 flour

250g of water

50 g of butter

5 medium eggs

5 g of salt

Custard:

400 g of fresh whole milk

100g of fresh liquid cream

6 very fresh medium egg yolks

150 g of sugar

30 g of ’00 flour

20 g of potato starch

1 tablespoon vanilla extract

To season:

Equipment

Method

How to make Zeppole in an air fryer

First of all, make the dough following the step-by-step procedure in ZEPPOLE di SAN GIUSEPPE

Please remember, once you have obtained the mixture of butter, water and flour, add the eggs one at a time, mix as indicated in the link, until you obtain a dense and full-bodied mixture:

zeppole dough in the air fryer - Recipe by Tavolartegusto

Then, only when the mixture is fresh, you can place it in a piping bag with a 1.5 cm – 1.8 cm wide nozzle.

Then prepare some baking paper, fold it on itself so that it is double and thick

This trick helps you have a more solid base on which to place the donuts in the air fryer. Naturally, make it to the size of your basket

Directly on the baking paper, which you will have held still by attaching weights to the 4 sides, make 4 zeppole

doing 2 rounds, one on the other : the base round of the zeppola has a diameter of 6 cm. Make the second round further towards the inside of the zeppola, so as to almost close (but without closing) the central hole.

Then lift the baking paper and place it inside the basket

how to make zeppole di san giuseppe in the air fryer - Recipe by Tavolartegusto

If you want to make several zeppole together, make them smaller, 4 cm in diameter, even 6 will fit

How to cook San Giuseppe zeppole in an air fryer

First of all, set gentle modes and preheat your instrument at 180° for 1 minute,

Then decide whether to spray flaxseed or peanut oil with a nebulizer to make them even tastier. Of course you can skip this step for a super lightweight version.

Then cook the first 8 – 10 minutes. until the zeppole take on an initial golden colour.

Finally raise to 200°C and complete cooking for another 5 – 6 minutes. Attention, you may have to extend cooking by 2 minutes depending on your fryer, always test so as not to burn them

Then cook all the other remaining zeppole in this way.

Finally, fill with a dollop of my very cold CUSTOM CREAM, which you will have previously prepared with the ingredients listed and 1 black cherry in syrup on each piece! If you like, you can also add a dollop of cream inside by cutting your zeppola in half and closing it perfectly

Here are yours ready Zeppole in the air fryer

zeppole di san giuseppe recipe in air fryer - Recipe by Tavolartegusto

storage

Without filling, I recommend sealing them in cling film, this way they will last up to 5 days.

With filling, keep in the fridge for 3 days.

Do you have a fryer? discover my air fryer recipes