St. Joseph's Zeppole are Italian pastries that are popular around Easter.
Not being near a large Italian community I first learned about zeppole from an episode of Cake Boss. Since then I have been wanting to make them and this year I took the leap, only I didn't have a full recipe so I had to build one.
Let’s do it.
Thanks for watching.
Recipe:
Carlo's Bakery inspired St. Joseph's Zeppole
Yield: 12
Ingredients
For custard cream:
2½ cups whole milk
1 tbsp pure vanilla extract
1 cup sugar
⅔ cup cake flour, sifted
5 extra-large egg yolks
2 tsp salted butter
For zeppole dough:
1 cup water
6 tbsp unsalted butter
⅛ tsp salt
1 cup all-purpose flour
4 extra-large eggs
2 litres of cooking oil
Recommended Equipment
Hand or stand mixer
Dutch oven
Thermometer (400F/200C range)
8” tongs
Spider
Instructions
For custard cream:
1. In a medium saucepan, over medium heat, bring the milk and vanilla to a simmer.
2. In a separate medium bowl, whisk together sugar, flour, and egg yolks. The egg will not incorporate into all the flour mixture so don’t try, simply fluff the yolks into whatever volume of flour it will absorb to protect them from the hot liquid.
3. Temper the egg mixture with half of the hot milk. strain the egg mixture back into the remaining milk and whisk over medium-low heat until thick and creamy, about 1 minute.
4. Remove from the heat, add the butter, and whisk until it is combined and thick about 2 minutes.
5. Transfer to a wide bowl, cover with plastic wrap to prevent a skin from forming and fridge for at least 2 hours.
For zeppole dough:
6. In a medium saucepan, over medium heat, bring the water and salt to a simmer, melt the butter, then stir the flour with a wooden spoon or spatula until it starts to come away from the sides. Cook the flour mixture by spreading the dough onto the bottom of the pot until a thin layer of fond forms, about 2 minutes.
7. Transfer the dough to a bowl or a stand mixer fitted with the paddle attachment.
8. Break up the dough so it will cool some, then begin adding the eggs, one at a time, and mix vigorously until each egg is incorporated. The last egg will transform the dough into a uniform, thick paste, now transfer the dough into a piping bag.
9. Pipe the dough into 3”-4” (7-9cm) rings which should yield a dozen zeppole. Cut the parchment to separate each ring for frying.
For the zeppole:
10. To fry our zeppole preheat our oil in the Dutch oven to 350F.
11. Lay in 2-3 zeppole face down sill on the parchment square. As it sinks into the hot oil the parchment will release and you can remove it with the tongs.
12. The ring will quickly float and puff up. Let the dough fry for 2-3 minutes and develop a golden-brown shell. Flip and cook for a further 2-3 minutes.
13. Remove the finished zeppole shell to a cooling rack. Finish cooking the remaining rings and let cool fully before filling.
Assembly
14. Split the shell through the equator, then pipe in enough custard cream to fill all the nooks and crannies. Place the top shell on the custard; add a dollop of custard to the top, a finish with a cherry, and dust with powdered sugar. Finish the remaining shells and serve.
References
Rachael Ray Show (4 Oct 2018) - • "Cake Boss" Buddy Vala...
www.rachaelray...
Cookbook- Cake Boss: Stories and Recipes from Mia Famiglia by Buddy Valastro
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Music:
Theme song - “The Aisle” (Instrumental Version) by Wellmess
www.epidemicso...
Background - “A New Beginning" by Tall Oak Town
www.epidemicso...
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