St. Joseph's Zeppole

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St. Joseph's Day Zeppole

makes 8 servings


For The Pastry Shells:

1 cup water

4 TBS butter

1 tsp sugar

1/8 tsp salt

1 cup flour

4 eggs


Preheat oven to 375 degrees, line a sheet pan with parchment paper.  Over medium heat, combine water, butter, sugar, and salt; bring to a boils and remove from heat, turn burner down to low.  Add flour and stir until just combined; return to stove and continue to stir over low heat until a doughball is formed - remove from heat.  Transfer to a stand mixer (a handheld mixer will work too on a low speed), add eggs on at a time, beating well and scraping the sides of the bowl upon adding each egg.  Batter should be smooth and glossy.


Allow mixture to cool; meanwhile trace 2 1/2 inch circles on the underside of the parchment paper - use these as a guide when piping the spirals.  When mixture has cooled a bit, add into a pastry bag.  beginning in the center of each traced circle, start spiraling out to fill the circle then go around the outside of the circles to build up the outer wall.  Bake 25-30 minutes until golden brown.  Cool completely on a wire rack before filling.


For The Filling:

1/4 cup sugar

2 TBS cornstarch

2 egg yolks

1 cup milk

1/2 - 1 TBS rum

1 tsp vanilla extract

1 tsp orange zest

3/4 cup whipping cream, whipped

In a bowl, whisk together milk and egg yolks.  In a saucepan, over medium heat add milk and egg mixture, whisk in sugar and cornstarch.  Whisk constantly until boiling, them whisk vigorously for another minute.  Remove from heat, add orange zest, rum and vanilla.  Transfer into a bowl, cover the surface of the custard with plastic wrap to avoid a skin from forming.  Refrigerate for at least 1 hour.


When shells and custard have cooled, whip the whipping cream until thick peaks are formed, fold into custard.  Add creme mixture into a pastry bag.  Slice the shells in half, pipe a ring of creme inside each shell, and a small ring of creme atop each filled shell.  Top with a cherry.  Refrigerate until ready to serve; cover leftovers with plastic wrap to avoid the creme from drying out.


Buon appetito!

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