Tuesday, 23 July 2013

Zeppole


Zeppole are like a cream puff filled like a cannoli. The dough is very similar to making cream puffs or eclairs but they are fried like a donuts and filled with a cheese and chocolate filling. These do not hold well and are best eaten as soon as they are made. They are definitely a special treat. 


You will need:


Zeppole dough
  • 1 cup water
  • 8 tbsp butter (1 stick)
  • 3 tbsp vanilla sugar
  • pinch salt
  • 1 cup all purpose flour
  • 3 eggs
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • fruity olive oil to fry 

Filling
  • 1 cup ricotta - drained 1 hour
  • 1/2 cup mascarpone
  • 1 tsp Amaretto liqueur (or any orange liqueur)
  • 1/4 cup icing sugar
  • 1/4 cup chopped chocolate
  • 1 tsp orange zest
  • 1 tsp lemon zest


Step 1: make filling. In a small bowl add ricotta, mascarpone, Amaretto or orange liqueur like Cointreau. Add icing sugar, chopped chocolate and finely zested orange and lemon. Mix and leave in fridge while making dough.


Step 2: gather all your ingredients for the pastry. In a large pan add butter, sugar and water. Melt the butter over a medium heat. Let mix come to a boil then remove from heat and add flour and salt. Stir until combined and return to heat for 4-5 minutes. Stir constantly while on heat.


Step 3: remove from heat and add eggs one at a time mixing well after each. It will seem like it is not going to come together and then it just does.


Step 4: finally add zest and mix well. heat oil.


Step 5: oil should be 350 degrees Fan or should bubble when dough is added. I used a large pot and added a few inches of oil to come halfway up the zeppole. I used a small ice cream scoop and made small balls. Fry until browned. 


Step 6: place on paper towel to absorb excess oil and let cool until you can handle them. They should be light and full of holes like an eclair.


Step 7: slice and add some filling and dust with icing/powdered sugar and eat!!

YUM.











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