Bignè di San Giuseppe (Zeppole) - Italian Recipe

Bignè di San Giuseppe (Zeppole)

🌍 Italian, Naples/National Difficulty: ●●●○○

Choux pastry fried or baked for the feast of Saint Joseph on the nineteenth of March. The choux must puff into a hollow shell. Pipe a ring of pastry cream on top and finish with an amarena cherry. The oil for frying should be at 170°C (340°F) — hotter browns the outside before the inside cooks through.

Ingredients

• Choux pastry (200ml water, 80g butter, 120g flour, 3 eggs)
• Pastry cream
• Sour cherry in syrup

Method

1. Making — Make choux; pipe rings or mounds.
2. Deep frying — Deep fry until puffed and golden.
3. Filling — Fill with pastry cream; top with sour cherry.

Tags: choux pastry, pastry cream, sour cherry in syrup · Source: Brittani's Almanac