Un sitio bilingüe para familias de hogares que hablan inglés y español.
Introducción:
These delectable pastries are best enjoyed fresh, accompanied by a cup of espresso or cappuccino. Whether celebrating St. Joseph's Day or simply indulging in a sweet treat, Zeppole di San Giuseppe offer a delightful taste of Italian tradition
Ingredientes
For the Choux Pastry:
1 cup water
½ cup (1 stick) unsalted butter
1 tablespoon granulated sugar
½ teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Pastry Cream Filling:
2 cups whole milk
4 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon pure vanilla extract
Zest of one lemon (optional)
For Garnish:
Powdered sugar
Maraschino or Amarena cherries
Preparación
Instructions
Prepare the Pastry Cream:
In a medium saucepan, warm the milk over medium heat until it begins to steam; avoid boiling.
In a separate bowl, whisk together the egg yolks and granulated sugar until smooth. Add the cornstarch and whisk until fully incorporated.
Gradually pour about half a cup of the warmed milk into the egg mixture, whisking constantly to temper the eggs.
Return the tempered egg mixture to the saucepan with the remaining milk. Cook over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency.
Remove from heat, stir in the vanilla extract and lemon zest (if using). Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Refrigerate until ready to use.
Prepare the Choux Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat.
Add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large star tip. Pipe 3-inch circles onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
Bake for 25-30 minutes, or until the pastries are golden brown and puffed. Turn off the oven, crack the door open, and let them sit for an additional 10 minutes to dry out. Remove from the oven and allow them to cool completely on a wire rack.
Assemble the Zeppole:
Once the pastries have cooled, slice them horizontally.
Fill a piping bag with the chilled pastry cream and pipe it onto the bottom half of each pastry. Place the top half back on.
Dust the assembled zeppole with powdered sugar and top each with a maraschino or Amarena cherry.