Fried Cream Puffs with Cherry — Zeppole di San Giuseppe
Neapolitan fried choux pastries topped with piped pastry cream and a single amarena cherry, traditional for St Joseph's Day.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat 180ml milk with lemon zest until steaming. Whisk 2 egg yolks, 40g caster sugar, and 15g cornflour until pale. Sift 75g plain flour. Measure 500ml sunflower oil for frying. Gather 4 amarena cherries.
Build 1
Pour hot milk into yolks whisking constantly. Return to pan, whisk over medium heat 2–3 minutes until thick and bubbling. Off heat, stir in vanilla extract. Transfer to bowl, press cling film on surface, chill 1 hour.
Build 2
Combine 120ml water, 50g butter, pinch salt, and 1 tsp caster sugar in a pan. Heat over medium until boiling. Off heat, add sifted flour, beat vigorously 1 minute until smooth ball forms. Return to low heat, stir 1 minute to dry slightly.
Build 3
Cool dough 5 minutes. Beat in 2 eggs one at a time until glossy, smooth, and reluctant to drop. Transfer to piping bag with large star nozzle. Pipe 4 rings roughly 6cm across onto parchment squares.
Fry
Heat sunflower oil to 170°C in a deep pan. Lower zeppole with parchment into oil parchment-side up; parchment releases after 30 seconds. Fry 4–5 minutes total, turning, until deep golden, crisp, and hollow. Drain on kitchen paper, cool 5 minutes.
Plate
Dust zeppole generously with icing sugar. Pipe a tall swirl of chilled pastry cream into each centre and crown with an amarena cherry. Serve 2 per person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.