Zeppole

zeppole

Zeppole baked

Serves for 8 zeppole: 4 eggs, 80g butter, 200ml water, 1 pinch of salt, 120g 00 flour, 1 teaspoon sugar. For the pastry cream: 500ml milk, 50g of flour, 6 egg yolks, 150g sugar, 1 vanilla bean (or a teaspoon of vanilla extract). To garnish: powdered sugar to taste, 8 candied cherries or cherries in syrup.

Preparation:  First prepare the custard: heat the milk in a saucepan with half a vanilla bean and its seeds; whisk in a bowl with a whisk, egg yolk and sugar, then add the flour. Using pliers, remove the berry and pour the heated milk on the compound wire, mixing with a whisk. Bring the mixture back on the heat and stir constantly until the custard has thickened. Transfer the custard to a bowl and let it cool storing it with a sheet of plastic in contact and let it cool. Prepare the choux pastry dough that will be the basis of zeppole: in a thick-bottomed saucepan put the butter and pour water, add salt and a teaspoon of sugar and slowly bring to a boil, stirring with a wooden spoon. Once the butter has melted and the water will boil, remove the pan from the heat and pour inside the flour; return the saucepan on the stove and mix the ingredients with a whisk beginning and then continue stirring with a wooden spoon to get a compact ball. Turn the mixture until you see a white film formed on the bottom of the pan (it will take about 10 minutes). Pour the mixture into a bowl and let cool. Once warm, transfer the mixture to a bowl and add the eggs, one at a time, adding the following only when the previous one has been completely absorbed (as well with a wooden spoon, you can do this using one of the hoses mixer or the leaf of a planetary). Eventually you will get a smooth and homogeneous that by dropping with a shovel or a ladle, will form a kind of tape. Transfer the mixture into a sac-a-few with starry nozzle and squeeze it on a baking tray lined with baking paper, forming circles with a diameter of about 8cm on which you will pass twice crossing the choux pastry. You will get approximately 8 zeppole: 2 serve dripping because the donuts should be well distianziate from each other so that, swelling, do not stick to one another. Preheat the oven in static mode at 190°C and bake the donuts for about 35 minutes. If using a convection oven, preheat the oven to 170°C and bake the zeppole for 30 minutes. When the zeppole are golden, surface crack them to the base with a toothpick and put them back in the oven turned off for 10 minutes. After this time, remove the zeppole from the oven and let cool on a wire rack. Once cold, cut the zeppole in half horizontally and fill the inside with a round of pastry cream, transferred in a sac-a-few with a nozzle. Require the zeppole stuffed the middle and garnish with a dollop of cream, the center of which will arise cherry syrup. Sprinkle with icing sugar to taste.

Zeppole fried

Served for 8 zeppole: 3 eggs, 70g butter, 250ml water, 2g salt, 150g 00 flour, 40g sugar, 1 grated lemon zest. For the pastry cream: 250ml milk, 25g flour, 3 egg yolks, 75g sugar, 1/2 vanilla bean (or half a teaspoon of vanilla extract). For frying and for garnish: 8 candied cherries or cherries in syrup, vegetable oil for frying to taste.

Preparation: First prepare the custard: heat the milk in a saucepan with half a vanilla bean and its seeds; whisk in a bowl with a whisk, egg yolk and sugar, then add the flour. Using pliers, remove the berry and pour the heated milk on the compound wire, mixing with a whisk. Bring the mixture back on the heat and stir constantly until the custard has thickened. Transfer the custard to a bowl and let it cool storing it with a sheet of plastic in contact and let it cool. Now prepare the dough of zeppole: in a thick-bottomed saucepan put the butter and pour water, add salt and put slowly to a boil, stirring with a wooden spoon. Once the butter has melted and the water will boil, remove the pan from the heat and pour inside the flour; return the saucepan on the stove and mix the ingredients with a whisk beginning and then continue stirring with a wooden spoon to get a compact ball. Turn the mixture until it will form a whitish film on the bottom of the pan (it will take about 10 minutes). Turn off the heat and add sugar, stir well to incorporate it into the mixture, then pour the mixture into a bowl and let cool. Once warm, transfer the dough and add the grated lemon rind and the eggs, one at a time, adding the following only when the previous one has been completely absorbed (as well with a wooden spoon, you can do this using the whips of a whisk or the leaf of a planet). Eventually you will get a smooth and homogeneous making high spots with a shovel or a ladle, will form a kind of tape, as the jargon. Transfer the mixture into a sac-a-few with starry nozzle. Cut out squares of parchment paper having sides of 8 cm and squeeze over each square a disk of dough the diameter of 5 inches which will form a spiral movement. On the outer edge of each disk superimpose a ring of pasta as to form a small bowl. Shape so about 7 other donuts or until the mixture is finished. In a pan from the top edge, put the frying oil that will arise at a temperature comprised between 160°C and 170°C: the oil must not be boiling, frying should gently allowing to turn over the zeppole several times because it can inflate evenly. When the oil has reached the ideal temperature, immerse no more than 1-2 donuts still attached to the square of parchment paper on which are backed; the paper will come off by itself after a few seconds and then you can remove it from the oil using a caliper kitchen. Gently turn the donuts over again in the hot oil until completely browned, then drain them with a slotted spoon and place them to drain excess oil on multiple sheets of paper assormente kitchen. When all the donuts are fried, squeeze the pastry cream, moved in a sac-a-few starry with a nozzle, at the center of the donuts. Garnish with the cherry syrup the zeppola, or a candied cherry on top of the tuft of cream, transfer the donuts on a serving platter and serve the zeppole fried.