Video Ricetta - Zeppole di s. giuseppe al forno - Campania

Video Ricetta: Zeppole di S. Giuseppe al Forno - Campania -Questa ricetta tipica della Campania ha come base la pasta bignè, le facciamo al forno con crema pasticciera e amarene. Se volete farle fritta anche sempre nel mio canale c'è il video per realizzarle. Illustrata passo passo Video Recipe: Zeppole of St. Joseph Baked - Campania -This recipe typical of Campania has as its basis the choux dough, we make them in the oven with pastry cream and cherries. If you always want to make them even fried in my channel is the video to realize them. Illustrated step by step Blog: cucinaconemi.blogspot.com Sito: cucinaconemi.altervista.org blog.alice.tv/cucinandopercasoeperpassione/ Cucinando per Caso e per Passione Facebook: emianna.baldo1 Twitter: EmiAnna.Baldo1 Canale YouTube di Viaggi e Cultura: I Passi Nella Valigia E.Baldroccovich

Zeppole of St. Joseph Baked - Campania This recipe typical of Campania has as its basis the cream puffs pasta, we baked with pastry cream and cherries. If you always want to make them even fried in my channel's video to achieve them This is the greatness that you can find in all the Neapolitan pastry shops Even the cherries in syrup is the card to achieve them This summer you can use them for other desserts I leave to the ingredients and then the preparation For 8 Zeppole: 80g of flour 00, 2 eggs,165g of water, butter 40g, 1 pinch of salt Pastry Cream: milk 200g, 2 egg yolks, 50 g of sugar, of corn starch 20g, vanilla zest of 1/2 lemon for garnish cherries in syrup Icing sugar For those fried peanut oil or lard Pour into a saucepan the water we heat and add the butter, bring to a boil making sure that the butter is melted, we throw in one fell swoop and turn the flour with a wooden spoon until the batter is not detached from the walls of the pot and it begins to sizzle We stretch it in a tray and let cool Then pour into a bowl or mixer and add, if we do it by hand with a whisk, one egg at a sprint, as soon as it is absorbed first, join the other and so on, the last egg also add the baking powder Then pour into a bowl or mixer and add, if we do it by hand with a whisk, one egg at a sprint, as soon as it is absorbed first, join the other and so on, the last egg also add the baking powder we can add 1/2 teaspoon baking powder so that swell well Made the dough puffs let's put it in a pastry bag with a star nozzle 10 or into a pastry syringe and to get ready for the oven a baking paper stop on the sides with a point butter We create the beignets making of spaced and alternating spirals Bake preheated oven 180 ° 25- 30 'regulator according to size: they have browned. Cooked turn off the oven and let cool to squint into our donuts so they dry inside Let the custard by boiling the milk, egg yolk in the meantime to join the sugar, the flour and then slowly the hot milk forgive the fire and add vanilla increasingly turning we thicken, then pour into a bowl and cover with foil to contact from kitchen and let cool We assemble the donuts with custard filling bucandole using the bag or pastry syringe, with cherries in syrup finally dusted with powdered sugar and sistemiamole in service tray