SERVES 8 zeppole TOTAL TIME 2 hours. DIFFICULTY medium
INGREDIENTS FOR THE CREAM:
500 g whole milk
120 g sugar
6 yolks
40 g rice starch
1 vanilla bean
zest of ½ lemon
INGREDIENTS FOR THE ZEPPOLE:
250 g water
150 g flour 00
100 g butter
4 eggs
To garnish:
icing sugar
8 black cherries
DIRECTIONS:
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We prepare the custard:
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Place a large enough bowl in the freezer.
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First put a saucepan with milk, vanilla bean, vanilla seeds and lemon zest on the fire. The pod is cut with the tip of a small knife in half lengthwise and the seeds are extracted.
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As soon as it starts to simmer, remove from the heat and let it rest.
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Meanwhile, put the sugar and yolks in a bowl and whisk them until the mixture becomes frothy and light.
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Still stirring, add the milk, to which you will have removed the lemon zest and vanilla pod and, subsequently, the sifted rice starch a little at a time.
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Put everything back on the heat and bring to the boil on a low heat, stirring constantly until the cream has thickened.
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Pour the cream into the bowl previously placed in the freezer and stir until the cream cools as quickly as possible. If you don't use the custard immediately, cover it with cling film and put it in the fridge.
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We prepare the zeppole:
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In a pan, put the water and the butter into small pieces, bring to a boil. (fig.1)
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When it boils and the butter is completely melted, pour the previously sifted flour all at once. We mix immediately with a wooden spoon, a ball will form.
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Continue to cook until the mixture detaches from the walls and a white patina forms on the bottom of the pan. (fig. 2, 3)
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Remove from the heat, pour it into a bowl and let it cool. (fig. 4)
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Add the eggs one at a time, if you have a planetary mixer do this with the wire whisk, mixing the dough well before adding the other. You will get a soft and velvety dough.
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Fill a sac-à-poche with a starry nozzle and, on a lined pan, form two circles, one above the other, with a diameter of 8 cm.
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Preheat the oven to 190 ° and cook the zeppole for 25/30 minutes. They will be ready when they have reached a nice hazel color and will be swollen and dry inside (check with the toothpick).
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Let it cool completely.
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Once cooled, fill a sac-à-poche with the custard, pierce the zeppole in two opposite points and fill with a little cream.
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Complete with custard in the center of each zeppola, icing sugar and black cherry.
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