A mouth-watering dessert on the occasion of Father's Day, to give him as a gift or to cook together.
Ingredients
Zeppole:
- Eggs (about 4) 210 g
- 00 flour 150 g
- Butter 45 g
- Water 250 ml
- A pinch of salt
Custard:
- Whole milk 200 g
- Sugar 70 g
- Corn starch (cornstarch) 20 g
- Fresh liquid cream 50 g
- Yolks 2
- ½ vanilla pod
To garnish:
- Cherries in Syrup
- Powdered sugar
Method
Put the water and the butter cut into cubes in a pan, then let it melt over moderate heat; as soon as it comes to a boil add the flour, mix quickly with a spatula.
Once the mixture has thickened, continue to cook until the dough comes off the sides of the pan and a whitish patina has formed on the bottom, then let it cool.
Meanwhile, beat the eggs in a bowl, then pour a little into the now lukewarm dough and mix with a wooden ladle until incorporated. Add a pinch of salt and add the remaining eggs a little at a time.
Place the choux pastry in a sac-à-poche with a 1.2 cm star-shaped nozzle and preheat the oven to 205 ° in the ventilated mode.
Create the zeppole, for each you will have to make two turns, one on top of the other in order to create a circle with a diameter of about 10 cm.
Once all 4 zeppole have been prepared, bake in a preheated convection oven at 205 ° for about 25 minutes on the lowest shelf, until they are golden brown.
After 25 minutes, open the oven door slightly and cook for another 5 minutes so that they dry inside as well, then take your donuts out of the oven.
In a saucepan, combine the milk, cream, the seeds you took from the half vanilla bean and also the emptied pod. Bring the mixture to just touch the boil, in the meantime in another bowl combine the egg yolks with the sugar and beat quickly with a whisk.
Combine the cornstarch and whisk again until smooth.
Pour the milk over the egg mixture a little at a time, beating quickly with the whisk. Transfer back to the pan and cook over low heat, stirring constantly until the cream has thickened. Transfer the cream to a bowl, cover with cling film and let it cool completely. When it is cold, place it in a piping bag with a smooth nozzle.
At this point even the zeppole will be cold and you can stuff them. Using the sac-à-poche, pierce the zeppola in one point by applying light pressure and add a little cream inside. Repeat the same operation on the other side as well in order to fill them completely. Stuff all 4 zeppole then arrange them on a serving dish, garnish a tuft of cream in the center of each donut and place on each one a sour cherry in syrup.