Рет қаралды 549,491
A pleasure these Zeppole! I love both PASTA PUFF and LEMON CREAM, together in my opinion they are a perfect combination!
Not loving sweets too many sweets this is ideal!
They're really easy to prepare (I'll show you how to make them by hand without whisks or stand mixers) and you'll be amazed at how much they'll swell up in the oven despite being yeast-free! Traditionally in Cosenza the Zeppole are fried (👉 • Zeppole di San Giusepp... ) with custard, today to vary a bit, since I have already made them in all the sauces, I wanted to make them according to my personal tastes , with lemon cream, but if you prefer, you can stuff them with the classic cream!
Do it again for a recurrence, a birthday or even to celebrate DADS!
I advise you to make them, with the same dough you can make the classic cream puffs or Éclairs or Zeppolone! 👇😖👇👇
Check out this version too 👇
MIMOSA ZEPPOLONE 👉 • ZEPPOLONE MIMOSA pasta...
BIGNÈ BROWSE 👉 • BIGNÈ SFOGLIATI alla C...
CHOCOLATE PROFITEROLES 👉 • PROFITEROLE A MODO MIO...
SFINCE of SAN GIÙSEPPE 👉 • SFINCE DI SAN GIUSEPPE...
TIRAMISU' in DONUT 👉 • Tiramisù a Ciambella ...
BIGNE MUSHROOMS 👉 • FUNGHETTI BIGNÈ CREMA ...
LEMON ZEPPÒLONE 👉 • ZEPPOLONE al LIMONE 🍋 ...
CHOCOLATE ÉCLAIR 👉 • Bignè Éclair al Ciocco...
🌡️ in the oven at 180° for about 20-25 minutes (if they color too much after 15 minutes lower to 170°
I always use the ventilated function, but static is also fine.
📝 INGREDIENTS:
FOR THE CHOUX PASTA
200ml Water
130g Flour
100g Butter
3/4 eggs
1 teaspoon Sugar
A pinch of salt
FOR THE LEMON CREAM:
500 g Milk
2 egg yolks + 1 whole egg
4 spoons of Sugar
3 tablespoons cornstarch (or starch or flour)
1 grated lemon
TO COMPLETE:
Cherries in syrup
Powdered sugar
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