Zeppole di San Giuseppe
Mary Nico Calascione
Time of realization: 1 30 hours and minutes
Degree of difficulty (1 to 5): 1
Ingredients for 12 donuts:
250 g of water
100 lard g
250 g of 00 flour
1 pinch of salt
6 medium eggs
To fill and decorate:
500 g of custard
strawberries
chocolate chips
icing sugar
Custard:
500 g of whole milk
100 g of sugar
60 g of corn starch
1 egg
2 yolks
grated lemon
Method
In a pan, boil the water with a pinch of salt and lard, add the flour and mix with a wooden spoon until it becomes a ball. Allow to cool and pour the mixture into a planetary mixer, add the eggs one at a time. Allow to cool completely.
Put the dough in a pastry bag with a star-shaped spout and form a circle on a baking sheet lined with parchment paper.
In the oven at 200 ° C for 25min.
As soon as they are cooked, let the zeppole cool for a few minutes in the oven, cut the zeppole in half and fill with cream and decorate with strawberries, chocolate chips and icing sugar.
For custard:
Combine the eggs with the sugar and mix for 1 minute add the cornstarch and finally the milk.
Place and cook over low heat, stirring slowly until it thickens. Finally, a grate of untreated lemon zest and let it cool.
With the thermomix:
All in the 8min thermomix. 80 ° speed 4.
