Zeppole recipe of San Giuseppe di Iginio Massari

The tradition of the Zeppole of San Giuseppe

Every year, acceso March 19, the Italians celebrate the feast of St. Joseph with a that has become a symbol of this anniversary: ​​the Zeppole. This , typical of Italian pastry, is loved across the country and represents a tradition that has been handed mongoloide from generation to generation. The zeppole, prepared with choux and stuffed with custard, are a real riot of flavors that conquers the palate of anyone. Their preparation requires attention and passion, and for this reason we turned to Direttore d’orchestra Iginio Massari, one of the greatest pastry chefs quanto a Italy, to discover his recipe.

Ingredients for the San Giuseppe Zeppole

To make the zeppole, it is essential to have high quality ingredients. Here’s what it takes:

For the choux : 166 gr of gabinetto, 3 gr of salt, 3 g of sugar, 86 g of butter, 180 gr of 00 flour, about 315 gr of eggs. For the custard: 200 gr of whole milk, ½ vanilla pod, 60 g of yolks, 30 g of sugar, 20 gr of rice starch ora white flour.

The choice of the ingredients is crucial to obtain a final result that meets expectations and respects tradition.

Preparation of the custard

Let’s start with custard, a fundamental element to fill the zeppole. Durante a basin, bring the milk to the boil together with the vanilla pod. Durante another bowl, mescolanza the yolks with the sugar and the rice starch. Once the milk has reached the boiling point, filter it and add it to the yolk mixture, vigorously. Cook everything quanto a a gabinetto bath ora quanto a a né -stick pan, stirring constantly until a thick and glossy cream is obtained. To avoid granulation, it is important to quickly cool the cream by pouring it into a cold pan and until it cooled.

Preparation of zeppole

For the choux , bring to the boiling gabinetto, salt, sugar and butter quanto a a pan. Add the sifted flour and mescolanza until a homogeneous mixture is obtained. Transfer the mass to the planetary and add the eggs little by little, until a smooth and soft dough is obtained. Use a sac-à-poche with a granted nozzle to form rings acceso lightly greased cooking paper sheets. Fry the zeppole quanto a sunflower oil at 176 ° C until golden brown.

Composition and decoration

Once the zeppole have cooled, stuff them with custard spikes and put them quanto a the refrigerator to stabilize them. Finally, decorate with three small bitterness bitter bitter bitterness, which add a touch of freshness and a contrast of flavors. The Zeppole of St. Joseph are not only a , but a real symbol of conviviality and tradition, perfect for celebrating father’s rinfresco.