Celebrate your dad with these fantastic ✨ ORGANIC ZEPPOLE OF ST. JOSEPH ✨
Delicious pastries filled with custard, garnished with classic black cherry in syrup and a dusting of icing sugar.
Follow the recipe step by step and you will see what results! 😍 We used our AIDA Flour suitable for every recipe, semi-integral stone-ground Type 1 flour.
- Preparation: 30 minutes
- Servings: 6-8 people
- Difficulty: Medium
- Baking time: 25 minutes
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- 150 g of water
- 100 g of butter
- 150 g of AIDA Flour for all the recipes
- A pinch of salt
- 4 small eggs
- cherries in syrup
- icing sugar
For the custard
- 500 ml milk
- 4 egg yolks
- 4 tablespoons type 1 flour
- 4 tablespoons caster sugar
- Grated lemon peel to taste
PROCEDURE
Pour 150 g water and 100 g butter into a saucepan. Put on the cooker over low heat, and stir until the mixture has completely melted. Una volta raggiunto il bollore, aggiungere 150 gr di farina e mescolare (sempre su fuoco lento) sino a che non si crei un panetto di impasto liscio e compatto. Spegnere il fuoco e lasciate intiepidire.
Once the temperature has dropped, add 4 medium eggs, mixing them into the mixture one at a time. Pour the completed mixture into a pastry bag (preferably with a star tip) and on a baking tray lined with baking paper, create the St. Joseph's zeppole in this way: make two circular circles of dough one on top of the other, keeping the centre empty and ensuring a certain distance between one zeppole and the next so that they do not stick during baking.
Bake in a ventilated oven at 200° C for the first 15 minutes, at 190° for a further 10 minutes. After this time, turn off the oven and leave the zeppole inside with the door ajar until they have cooled completely.
Make the custard: Place the egg yolks in a tureen, add the sugar and whisk well. Add the flour a little at a time and finally the hot milk and lemon zest. Pour into a saucepan, passing the preparation through a sieve if necessary. Cook, stirring constantly, until boiling. Leave to cool.
Once room temperature has been reached, garnish the zeppole with custard using a pastry bag, a black cherry in syrup in the centre of each zeppole, and finally dust with icing sugar.
FOR THIS RECIPE WE USED:
