St. Joseph's zeppole

Step 1

Start by preparing the custard. Pour the cream and milk into a saucepan, add the aroma and bring to a boil. Separate the egg whites from the yolks. Pour the yolks with the sugar into the mixer and whip them to obtain a homogeneous cream. When they are white and frothy, add the sifted corn starch and amalgam to the rest of the mixture; Finally add the eggs one at a time, continuing to stir. Turn on the heat again and stir with the whisk continuously to thicken the mixture. When the cream is thick, turn off the heat and pour it into a low and wide bowl; cover it with plastic wrap in contact so that the annoying crust is not created; then cool first at room temperature and then in the refrigerator.

Step 2

Now prepare the choux pastry for the zeppole. Pour the milk, salt, sugar and butter into a saucepan.

Step 3

Mix all the ingredients well until the butter completely melts and bring to a boil.

Step 4

Add the flour over low heat a little at a time, stirring constantly.

Step 5

Bring the dough back into cooking for about 3/4 minutes and mix well.

Step 6

Pour the mixture into the mixer and mix with the butterfly at medium-low speed until all the steam comes out.

Step 7

Add the eggs one at a time, making sure that the egg has blended well into the dough before adding another.

Step 8

Pour the mixture into the piping bag.

Step 9

Spread the peeling spray on the baking sheet.

Step 10

With the croissant n ° F5 distribute the dough on the pan with a rotating movement, so as to form the typical shape of the zeppola. Bake at 180 degrees for about 20 minutes. Let it cool down.

Step 11

Fill the zeppole with custard; use the pastry bag with the croissant n ° 230.

Step 12

Decora the zeppole with custard used the sac à poche with the croissant n ° 21.

Step 13

Complete the decorasprinkle with icing sugar.