Italian Cakes & Dessert Recipes Italian Christmas Cookies & Recipes

GIANT ZEPPOLA FOR ST. JOSEPH DAY

Do you like zeppole?

Here’s my recipe for making a giant zeppola for Father’s Day.


Let me know how you like it!!!

 

 

 

 

YIELD: Serves 6 to 7
INGREDIENTS:
  • 450 ml water
  • 4.4 oz butter
  • 8.81 oz flour
  • pinch salt
  • 4  eggs
For The Pastry Cream
  • 5 large egg yolks
  • 3 tbsp cornstarch
  • 400 ml whole milk
  • 1 tsp lemon peel
  • 1/2 cup sugar
  • 1 tsp vanilla bean paste or vanilla extract
  • 1 cup heavy whipping cream
METHOD:
1. Prepare the pastry cream, in a medium bowl beat the yolks with the vanilla and cornstarch. Set aside
2. Heat the milk, sugar and lemon peel in a saucepan. Boil slightly.
3. Remove the milk from heat and pour on the yolk mixture while whisking continuously. Once all milk has been added, place the saucepan back on the stove.
Cook on low heat while stirring until the mixture is thick enough to coat the back of a spoon. Cover with cling film and let cool.
Once cool, place in the fridge for 2 to 3 hours. Add the heavy whipping cream when completely cool and beat to combine.
4. Prepare the bigne, boil the butter and water
5. Add flour all at once and mix well. Stir constantly until the dough starts coming  away from the sides and forms a thick smooth ball.
6. Let cool slightly and then add in the eggs one at a time making sure to incorporate each egg before adding the next. Continue to mix until you have a smooth thick paste.
7. Take a baking tray lined with parchment paper. Using a piping bag, pipe the mixture in the form of a ring.
8. Bake in a preheated oven at 400 F for 15 minutes.
Reduce the oven temperature to 350 F and bake for another 30 minutes or until light golden brown in colour.
Turn off the oven and leave to cool inside the oven with the oven door slightly open.
9. Cut the ring into half. Spread pastry cream on the first half. Cover with the other half. Top with icing sugar or fresh fruits of your choice
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