Oven baked Zeppole di San Giuseppe

The typical Italian Father’s day sweet, originally from the Campania region, now spread all over Italy. Made of choux pastry filled with a velvety vanilla bean pastry cream and with a swirl of cream and sour cherries on top. This oven-baked version will be more delicate, puffy and airy, thanks to the initial spring to get the perfect development. Treat your customers with something different, all the settings for serieS oven

Super easy recipe Zeppole di San Giuseppe

INGREDIENTS

Choux Pastry

1,000 g water
850 g flour 00 W200
600 g butter
6 g salt
14 g honey
1,750 g eggs

S series Steambake settings: 3 phases baking program

Filling and topping

800 g whole milk
1,200 g fresh cream
300 g yolks
230 g sugar
28 g corn starch
49 g rice starch
½ Bourbon vanilla bean
¼ lemon zest
10 g powdered sugar
Sour cherries in syrup to taste

PREPARATION

1. In a sauce pan add the water, butter, salt and honey. Once it has boiled, remove from the heat and add the sifted flour, stir and put it back on the hob cooking for 2 minutes.
2. Pour the dough in the mixer and use the flat beater starting at medium/low speed.
3. While mixing, add about half of the eggs, let it absorb then add the rest, until the dough gets dense.
4. Put the dough into a sac à poche with star tip 12 mm.

Zeppole di san giuseppe, conventional or convection oven

On a lightly greased baking tray, pipe a circle of medium size (10-12 cm), bake in S series Steambake with the following program:

Phase 1 190 ° C, 50% ceiling, 40% deck, 2 minutes

Phase 2 190 ° C 30% ceiling, 30% deck, 12 minutes

Phase 3 185 ° C 25% ceiling, 20% deck, 10-14 minutes with the valve open

N.B. If you are using S series Multibake, all % must be reduced by 10%.

 

Meanwhile, prepare the cream as follows:

1. Heat the milk with 200 g of fresh cream, lemon zest and vanilla until it boils. In the meantime, beat the egg yolks with the sugar and starches until nice and frothy.
2. Once the milk boils, remove the lemon zest and vanilla, pour 1/3 of the boiling milk over the yolk mixture and stir, then pour the rest into the milk and cook at 84 ° C.
3. Cover and place in a blast chiller (not going below 0 ° C). When chill is complete, put the cream in a  sac à poche with a start tip of 10 mm.
4. Beat 1,000 g of fresh cream with 10 g of powdered sugar. Transfer in the sac à poche and use a round tip 8 mm.

How to fill the zeppole

Once lukewarm, cut the zeppole in half carefully with a sharp bread knife. Fill with the custard, then add the cream and cover with the top.
Sprinkle with icing sugar, decorate with additional custard and 3 sour cherries.