San Giuseppe's Zeppole ___

San Giuseppe's Zeppole


For the Pastry Cream:

  • 1.75 ounces sugar
  • 2 egg yolks
  • 0.5 ounce all purpose flour
  • 0.25 ounce corn starch
  • 1 cup milk
  • 2 teaspoons vanilla extract

For the Pastry:

  • 5.5 ounces flour 00 or all purpose flour
  • 4 large eggs
  • 1 cup water
  • 1 pinch salt
  • 2 ounces butter

For Garnishing:

  • powedered sugar
  • Amarene - sour cherries


Get the Amarene HERE!

For the Pastry Cream:

  1. In a bowl, whisk the sugar and the egg yolks until you get a soft and smooth mix. Combine with the flour and the cornstarch and mix it with the rest.
  2. Warm up the milk together with 2 teaspoons of vanilla extract and  pour it in the previous bowl, while mixing it energetically with a whisk.
  3. Pour the entire mix in a saucepan and place it on the stove while whisking the cream, until it becomes thick enough.
  4. Pour it back in a bowl, cover it and let it cool in the fridge.

For the Pastry:

  1. In a saucepan, pour water, butter, a pinch of salt and warm it up until it boils.
  2. Remove the saucepan from the stove, sift the flour inside and mix it well with a wooden spoon until you have  a thick mix.
  3. Bring the saucepan back to the the cooker and cooking at a low temperature until the mix easily detaches from the saucepan’s sides.
  4. Pour the mix in a bowl and add the eggs one at a time and mix it well together.
  5. Put the mix in a pastry bag and create the traditional zeppole shape in a tray covered by oven paper.
  6. Bake the zeppole for 25 min at 475°F.
  7. Sprinkle some icing on top and garnish with the pastry cream and the sour cherries.
  8. Serve and enjoy!