Discover the tradition and authentic taste of Zeppole di San Giuseppe to celebrate your father with a touch of excellence: the Colli Borbonici® extra virgin olive oil.
Preparing these delights is a culinary journey that involves the senses and satisfies the palate.
Let's start with the Pasta Choux, the heart of the Zeppole.
Carefully mix 200ml of water, a pinch of salt and 100ml of extra virgin olive oil in a pan until it comes to the boil.
Add 100g of 00 flour, a touch of bicarbonate of soda and continue mixing until you obtain a homogeneous dough that comes off easily from the pan.
Add one egg at a time, mixing vigorously until the mixture is completely absorbed.
Transfer the dough into a piping bag with a star nozzle, line a baking tray with baking paper and shape the zeppole, making 2 concentric circles for each.
Bake in a preheated oven at 200°C for 20-25 minutes until golden brown, then turn off the oven and leave it semi-closed for 15 minutes for a perfect consistency.
But it doesn't end there: the custard is the sweet embrace that completes the Zeppole. In a pan, combine 2 eggs, 80g of sugar, 70g of 00 flour and 500ml of milk, also adding the untreated orange zest.
Heat the milk with the orange zest in a separate pan. Mix the eggs, sugar and flour until smooth.
Pour the hot milk without the orange zest into the mixture, mixing carefully to avoid lumps. Return the pan to the heat and stir until the cream thickens.
Now, the final touch of perfection: fill the Zeppole with the custard using a piping bag and sprinkle a little icing sugar on the top for an extra touch of sweetness.
With Zeppole di San Giuseppe enriched with extra virgin olive oil from Colli Borbonici®, every bite is an explosion of taste and tradition. Follow the recipe and prepare an unforgettable dessert that will delight all the senses. Enjoy your meal!