Traditional recipes

Zeppole of San Giuseppe with cocoa

Zeppole of San Giuseppe with cocoa

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Recipe Zeppole di San Giuseppe with cocoa di of 17-03-2015 [Updated 03-03-2017]

Today I give you the recipe to prepare some different zeppole di San Giuseppe, this year in fact I decided to try something new and I made some cocoa zeppole stuffed with rum cream. I start by saying that in my house the zeppole di San giuseppe are cooked in the oven and with the classic filling of custard and black cherries, each variant on the theme usually is promptly rejected, luckily with these that I prepared the other day they made an exception and I even received compliments;) If you want to prepare a different dessert for this year's Father's Day, these cocoa donuts of San Giuseppe will be for you, if you try them, let me know what you think . Have a good day kiss.


How to make cocoa zeppole di San Giuseppe

For the rum cream:

Put the milk, water, butter, vanilla, a pinch of salt in a saucepan and bring to a boil.

As soon as the mixture starts to boil, remove from the heat, add the flour, cocoa and icing sugar all at once.

Put the mixture back on the heat and continue stirring until the mixture comes off the walls.

Transfer the dough to a bowl and let it cool completely then add the eggs one at a time, incorporating each egg well before adding the next egg.

Work the dough until all the ingredients are well blended together.

Put the choux pastry in a pastry bag with star-shaped filler and on a baking sheet covered with parchment paper, form donuts that you will form with a spiral movement starting from the center and placing another circle of dough on the outer layer.

Bake the donuts in a preheated oven at 200 ° and cook for 20 minutes, then lower the oven temperature to 160 ° and cook for another 10/15 minutes.

Once ready, turn off the oven and let cool
Meanwhile, prepare the rum cream.
In a bowl, mix the egg yolks with the sugar and cornstarch

Add the milk, cream and rum slowly, stirring with a wooden spoon

Put the mixture on the stove and cook over low heat

Cook until the cream thickens. Turn off the heat and let it cool.

Go now to assemble your St. Joseph's wedges
Put the rum cream in a pastry bag and fill with a little cream

Garnish with the chocolate curls and serve