I made ‘Zeppole’ for father’s day because my father loves them, and even though he lives in Napoli I wanted to celebrate him with home made ‘Zeppole’. When I lived in Napoli he always came back home with a huge tray of “Zeppole” on the 19th of March. This year I sent him the virtual ones…but he definitely enjoyed the same!
To make ‘Zeppole di San Giuseppe’ you can use any pastry choux you prefer, this is mine, I tried and tried and finally I found my own recipe for ‘Zeppole’.
- 1,6 dl of water
- 44 gr butter
- 3 eggs (at room temperature)
- 160 gr flour
- 10 gr of sugar
- 5 gr of salt
- icing sugar
- 7,5 gr cornflour
- 7,5 gr of flour “00”
- 125 gr milk
- 2 yolks
- 30 gr of sugar
- 1 lemon
- 1 vanilla bean
- To make the pastry heat the water, butter, sugar and the salt over a gentle heat until the butter melts. Bring to the boil and then remove from the heat and quickly beat the sifted flour. Increase the heat and keep stirring until the dough is smooth and comes away from the side of the pan. Leave to cool completely.
- Gradually add the eggs, mix well between each addition.
- Spoon the pastry into a piping with star tip and create circles starting from the centre.
- Heat the peanut oil to 180 °C using a kitchen thermometer and fry Zeppole until they get brown.
- For the cream, heat the milk the vanilla bean and the lemon peel to boiling point.
- In the meantime whisk the egg yolks and the sugar, then add the flours.
- Pour gently the hot milk over the egg yolks and whisk until the cream is smooth. Keep heating, stirring constantly in the same direction with a wooden spoon, until thick. Remove the lemon peel and allow to cool.
- To assemble the ‘Zeppole’ pipe the cream over the pastry choux with the pastry bag with a star tip. Place one black cherry in syrup on the top of each ‘Zeppola’.
- Don’t forget to dust with icing sugar before eating!