Zeppole di S. Giuseppe

GialloZafferano’s selected zeppole di San Giuseppe are fried choux rings topped with pastry cream and syrup-preserved sour cherries. The Neapolitan sweets are linked here with Father’s Day on 19 March.

The own pastry cream heats milk and cream with grated lemon zest. Egg yolk, sugar and cornstarch combine with the hot liquid before gentle stirring thickens the mixture, which then cools.

Water, butter and salt begin the choux dough before flour is added in one batch. The dough cooks into a cohesive ball, cools slightly and receives beaten whole eggs gradually.

The thick dough is piped into paired concentric rings on individual pieces of baking paper. Peanut oil fries the rings until golden, with the paper removed during frying and the pastries drained and cooled afterwards.

The set pastry cream is briefly whisked and piped over the cooled rings. Syrup-preserved sour cherries and powdered sugar complete this selected fried version, distinct from the linked baked interpretations.