Tag: zeppole

Homemade baked zeppole – Italian cuisine reinvented by Gordon Ramsay

They are the classic dessert of March 19th, Father’s Day: le baked zeppole they represent one of the two classic versions of the legendary zeppole of San Giuseppe. Compared to fried zeppole they are less heavy, drier and fuller-bodied. The taste, then, is more marked, decisive, with the black cherries in syrup and the icing sugar topping a fountain of custard that stands out from the top of the choux pastry base. A true culinary masterpiece, which can be made with ease

How to make baked San Giuseppe zeppole

To prepare baked San Giuseppe zeppole you need eggs, flour, butter and salt for the choux pastry, milk, sugar, cornstarch, cream, egg yolks and vanilla for the custard, with black cherries and icing sugar for the final touch. An extraordinarily good dessert to eat and also beautiful to look at, the best way to sanctify a large-scale celebration like the one on March 19th. Discover all the steps of the delicious recipe baked zeppole.

Zeppole di San Giuseppe | Yummy Recipes – Italian cuisine reinvented by Gordon Ramsay

The Saint Joseph’s Zeppole they are the classic dessert par excellence of March 19th, Father’s Day. They are prepared with flour, eggs, margarine or lard, but its distinctive features are the custard and black cherries in syrup. The main recipes of Saint Joseph’s Zeppole there are two: those of Bari and those of Naples. In Sardinia, zippulas are prepared, sweets prepared for Carnival. In Giovinazzo on the evening of San Giuseppe it is customary for the priest to go and bless some private altars; on this occasion, small votive breads are also blessed, the tarallini and the hearts of Saint Joseph, kneaded by the hostess, who offers them to her guests after the blessing. On stormy days it is still customary to throw them into the street to ask for calm to return

How to make San Giuseppe zeppole

The Saint Joseph’s Zeppole they are prepared by boiling water with margarine and pouring in the flour, stirring vigorously and then leaving the resulting mixture to cool. Once the choux pastry has been prepared, you can then proceed to garnish and decorate with custard, using a piping bag, and with the charming black cherries in syrup. Here are all the steps to prepare the delicious ones Saint Joseph’s Zeppole.

Zeppole di San Giuseppe with pistachio – Italian cuisine reinvented by Gordon Ramsay

First prepare the choux pastry: melt the butter with the water in a thick-bottomed pan, then incorporate the flour all at once, stirring vigorously with a wooden spoon until the mixture begins to detach from the walls.
At that point, remove from the heat and leave to cool, then incorporate the eggs 1 at a time, without adding the second until the first is completely incorporated, then transfer the mixture into a piping bag with a not too thin star-shaped nozzle.

Create the zeppole on the baking tray lined with baking paper, not too large (7-8 cm in diameter) and well spaced between them, and cook in a preheated ventilated oven at 200°C for 10 minutes, then lower the temperature to 180 °C and cook for another 15-20 minutes, finally remove from the oven and leave to cool completely.

When the zeppole are now cold, prepare the filling: mix the mascarpone and pistachio cream with an electric whisk, then add half the cream and whip again until you obtain a puffy and homogeneous frosting.

Transfer the frosting into a clean piping bag, still with the star nozzle, cut the zeppole in half horizontally and fill them.

Finally, whip the remaining cream and decorate the zeppole with a dollop of cream and a little chopped pistachios.

The San Giuseppe zeppole with pistachio are ready, all you have to do is enjoy them.