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Article
19/03/2014
St. Joseph Zeppole recipe: Greetings to all fathers!
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David Ovens to celebrate with joy and taste the feast dedicated to all dads chose to tell the typical recipe of this holiday: St. Joseph Zeppole. Try to realize them at home, thanks to David Progress electric modular deck ovens and David World single chamber ovens is easy. The day which celebrates the father figure has its roots in America Methodist in early twentieth century and thanks to Mrs. Sonora Smart Dodd we celebrate it. Today, this event is celebrated around the world. So to prepare a sweet surprise to all the fathers we tell you the original recipe of the Neapolitan St. Joseph Zeppole:

Ingredients:

  • for choux pastry ( about 20 small donuts):
  • - 125 gr. flour 00
  • - 125 gr. of water
  • - 100 gr . of butter
  • - 4 eggs
  • - 1 pinch of salt
  • - 1 pinch of sugar
  • - Powdered sugar for garnish
  • - 20 cherries (one for each zeppola)

Ingredients:

  • for the custard :
  • - 500 grams of fresh whole milk
  • - 1 vanilla pod or the rind of half a lemon
  • - 100 g egg yolks (about 4 ) at room temperature
  • - 120 grams of sugar
  • - 40 grams of flour cornstarch
  • - 20 g butter at room temperature

Procedure:

To begin, prepare the custard.
Put the milk in a saucepan, add the vanilla pod cut in half length-wise and bring to boil. Once done, remove the pan from the heat and let stand for at least half an hour. After this time, strain the milk and the egg yolks with the sugar without mounting the compound. Add the sifted cornstarch and mix everything thoroughly. Put the milk on the fire and remove before it reaches a boil. Now pour the liquid into the mixture of egg yolks, stirring quickly. Put the pot on fire very sweet and make sure that thickens. Pour the cream into a bowl and let it cool .
Prepare now the pastry choux. Boil the water with butter, salt and sugar, pour the flour all at once and turn until the water does not dry.Turn off the heat and let cool for a few minutes, then add the eggs begin to incorporate one egg at a time. Turn until the mixture is smooth and thick. Pour the mixture into a pastry bag and shape the zeppole on a plate lined with parchment paper. Bake at 180 degrees for about 30/40 ' at the end of cooking, make two holes with a toothpick to le the steam escape. At this point you can garnish your donuts with custard. The final touch? Black cherry and sugar as usual!

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