Father's Day is near and, on this day, the house will be filled with celebrations and toasts! How to pay homage to our dad if not with a good dessert prepared with our hands? Today I propose a classic: the zeppole di San Giuseppe, delicious donuts of choux pastry (the same as the profiteroles) stuffed with custard and black cherries. There are many variations and, according to the various areas, they can be prepared with different ingredients and cooked in several ways. I propose the lighter version, baked. Let's find out the ingredients we need.
Video of the Recipe
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Identity Card of the Recipe
- 178 KCal Calories per serving
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Ingrediants
For the choux pastry donuts
- 150 ml of water
- 75 g of butter
- 100 g of white flour of type 00
- 1 pinch of salt
- 180 g (3 medium) of eggs
- 15 g of sugar
For filling and decoration
- About 100 g of sour cherries in syrup
- 200 g of fresh cream
- 50 g of sugar
- 60 g (3 medium) of egg yolks
- Half a glass of rum
- 35 g of white flour of type 00
- 375 ml of milk
- Q.b. of powdered sugar
Materials Needed
- Sac à poche with smooth spout and long spout
- Baking tray
- Baking paper
- Casserole
- Whip
- Scale weighs food
- Platter
- Gratella
- Electric whips
- Sac à poche
Preparation
- Start with the preparation of the pasta: the procedure is the same as for profiteroles! In a saucepan pour the water, butter, sugar and a pinch of salt. Bring to the boil.
- Remove the saucepan from the heat and pour in the sifted flour all at once, stirring vigorously to avoid lumps: a compact ball will form.
- Move the saucepan over the heat again and stir until a noticeable film forms on the bottom of the saucepan (this takes a few minutes).
Did you know that
Adding the flour to the mixture of boiling water and butter will begin the gelatinization process of the starches.- At this point, pour the mixture into a bowl and let it cool completely to room temperature (to speed up the process, you can let the mixture rest in the refrigerator).
- After the dough has cooled, add one egg at a time. It is recommended not to add the second egg until the first is completely blended with the dough. The mixture will be soft, but it should not lose its relatively compact and viscous consistency. The balance of the dough is a very important variant for the development of the volume of the choux pastry.
- Line a baking sheet with parchment paper.
- At this point, transfer the mixture into a pastry syringe with a star-shaped spout and form circular donuts (the central hole must be about 2 cm).
- Bake in a preheated oven (static function) at 220 ° C for 15 minutes; after this period, continue for another 10 minutes at a temperature of 200 ° C.
- Leave to cool for 20 minutes with the oven off to allow the inside of the puffs to dry perfectly, keeping the oven door ajar.
- In the meantime, devote yourself to the filling by following the directions in the custard video. Shell the eggs and divide the yolks from the whites. Gather the egg yolks in a bowl and add the sugar: whip the mixture with the whisk for about ten minutes, until you get a frothy mixture. In a saucepan, heat about 250 ml of milk. Pour the remaining cold milk into the egg mixture, together with the flour and rum, and continue stirring to mix the ingredients.
- Pour the mixture of eggs, sugar and flour into the hot milk: maintain a moderate flame and cook until the cream has taken on a thick consistency.
- Turn off the heat, cover with a sheet of cling film and leave to cool.
- Whip the cream and add it, slowly and a little at a time, to the cold custard: in this way, you will get the diplomatic cream.
- Fill a pastry bag (fitted with a star spout) with the cream thus obtained.
- Cut the choux pastry donuts horizontally and fill with the cream. Cover with the other half of donut.
Did you know that
Choux pastry donuts can be prepared in time: in this case, it is advisable to let them cool completely and keep them at room temperature, avoiding closing them in a plastic bag to keep the dough crunchy.- Arrange the stuffed zeppola on a plate, sprinkle with a little icing sugar. Finish with a dollop of cream in the center and a spoonful of sour cherries in syrup.
- Serve immediately.
Alice's comment - PersonalCooker
So do you like my baked zeppole? Well, if you don't take our word for it, all you have to do is propose these extraordinary sweets to your dad! Do you want to change the filling? Then I suggest you flavor the custard with instant coffee: it will be amazing!Nutritional values and Health Comment on the recipe
The Zeppole di San Giuseppe cooked in the oven are sweet foods that are not too energetic, with a caloric prevalence attributable to lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly saturated, cholesterol is very abundant and fiber is deficient.
Zeppole di San Giuseppe al Forno are not suitable for the diet of the overweight subject (even if they seem much more dietary than the traditional recipe), those suffering from metabolic diseases, those who are intolerant to gluten and lactose.
The average portion is around 60g (105kcal).
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