Homemade Cream Puffs 🇮🇹 St. Joseph's Day – Zeppole di San Giuseppe | sicilian whole orange cake | Orangesandavocados
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Homemade Cream Puffs 🇮🇹 St. Joseph's Day – Zeppole di San Giuseppe | sicilian whole orange cake | Orangesandavocados
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#Homemade #Cream #Puffs #Joseph39s #Day #Zeppole #San #Giuseppe
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#Zeppole #Italian #recipe
ZEPPOLE Baked: Easy Recipe – Choux Pastry & Pastry Creme
The Traditional Italian Dessert of San Di Guiseppe~March 19 Saint Joseph’s Day
Here’s how to bring one into your home. This is how I remember to make the ZEPPOLE thanks to my grandmother Jenny.
Saint Joseph’s Day is less than one month away. Start now on perfecting your choux pastry skills with this recipe for Zeppole di San Giuseppe. gramma Jenny’s classic recipe will show you how to make her orange vanilla pastry cream to fill your zeppole shells. Enjoy!
ZEPPOLE al Forno. (baked classic & traditional) di San Giuseppe
For the choux pastry shells:
1 cup water
1 cup bread flour
1 stick unsalted butter cut into 8 pieces
4 large eggs
pinch of salt
Preheat the oven to 400 degrees. Place the water, butter, & salt in a saucepan. Turn on the heat to high and stir the three ingredients until they melt. Then bring to boil.
As soon as it starts to boil, turn off heat and add all the flour at once. Work quickly to stir over the hot element until it comes together. Then, turn the stove to low medium and stir for 2 minutes. Get underneath the dough with the spoon, turn it over, and press down. I use a large stock pot.
Transfer the dough to a bowl. Use a hand mixer on low speed for two minutes to mix the dough and cool it down releasing steam.
Add one room temperature egg at a time mixing with the hand mixer at low speed. Do this until you have incorporated the 4 eggs. Mix at low speed until it’s a good consistency. (glossy-thick appearance) Finish by mixing well with a silicone spatcula incorporated.
Fill a pastry bag preferably with a star tip attached with the dough. Pipe into nests onto parchment paper or on a sil-pat lined baking pan cookie sheet. Pipe & pull the bag slightly towards yourself, then make repeating circles until desired size.
Place in a 400 degree oven and bake for 20 minutes. Then place a wooden spoon ajar in the door oven and bake another 5-8 minutes. Then remove Zeppole shells from the oven. Cool 10 minutes on wire rack.
Cut each pastry shell in half and put 2 teasppons pasticcera crema inside the shells. Then close the pastries and decorate the top with tad more pastry creme. Dust with powdered sugar and then top with a maraschino cherry. (note: the shelf life of these 3-5 days covered in refrigerator)
Crema pasticcera (orange)
2 cups whole milk
1/2 cup granulated sugar
3 egg yolks
4 tbsp cornstarch
Peel of one whole orange
1 1/2 teaspoons vanilla extract, high grade if pos.
1. Pour milk in the pan and add the lemon peel. Heat milk on medium until it starts to simmer/steam. Do not boil! Once it steams, turn off and let the peel infuse the milk for about 15 minutes.
2. After the milk has begun to steam and while the peels are infusing the milk, whisk together in a separate bowl the eggs and sugar until pale and creamy. Then add the cornstarch and whisk well until combined.
3. Remove the lemon peel. Then pour about a quarter of the hot milk into the egg mixture as you whisk well. Keep whisking and then add the rest of the milk slowly and mix well.
4. Return the mixture to the pan and put on medium heat on the stove. Wait until it thickens and then every so often, stop whisking and check to see if it has bubbled. Once you see the first bubble or two, keep whisking for about 2 minutes.
5. After the two minutes, remove from the heat. Allow to cool for 30 minutes. Place a piece of plastic wrap directly over the cream to prevent a film from forming. Cover the pan with more plastic wrap at the top and cover with a lid and place in the fridge for a minimum of 4 hours.
I typically leave overnight (a more intense flavor for sure)
History Zeppole di San Giuseppe are pastry cream-filled cream puffs eaten March 19th for St. Joseph’s Day. Originally from Italy, #zeppole have found their way to Rhode Island where their spring arrival is much anticipated in bakeries across the state. So here’s how to bring one into your home. This is how I remember to make them.
My grandmother passed down many of her recipes to me and I have been happily making them for years. I enjoy sharing each one with all of you. If you have been following me on YouTube then you know most all my recipes hail from my grandparents, Jenny & Joe! My roots are from the Island of Ischia in the bay of Naples Italy.
Please enjoy today’s recipe and hopefully you will have a chance to make for your family.
Thank You To Gramma Jenny for loving me and showing me all things love! Many Thanks to both my grandparents for the many life lessons and traditions you passed onto me. Gramma Jenny..
This channel is dedicated to sharing with the world what you taught me in the kitchen & beyond!.
Thank You To Gramma Jenny for loving me and showing me all things love! Thank You to Both My Grandparents Jenny & Joe for all the memories & life lessons. Big Kiss!!
sicilian whole orange cake
#Zeppole #Italian #recipe
ZEPPOLE Baked: Easy Recipe – Choux Pastry & Pastry Creme
The Traditional Italian Dessert of San Di Guiseppe~March 19 Saint Joseph’s Day
Here’s how to bring one into your home. This is how I remember to make the ZEPPOLE thanks to my grandmother Jenny.
Saint Joseph’s Day is less than one month away. Start now on perfecting your choux pastry skills with this recipe for Zeppole di San Giuseppe. gramma Jenny’s classic recipe will show you how to make her orange vanilla pastry cream to fill your zeppole shells. Enjoy!
ZEPPOLE al Forno. (baked classic & traditional) di San Giuseppe
For the choux pastry shells:
1 cup water
1 cup bread flour
1 stick unsalted butter cut into 8 pieces
4 large eggs
pinch of salt
Preheat the oven to 400 degrees. Place the water, butter, & salt in a saucepan. Turn on the heat to high and stir the three ingredients until they melt. Then bring to boil.
As soon as it starts to boil, turn off heat and add all the flour at once. Work quickly to stir over the hot element until it comes together. Then, turn the stove to low medium and stir for 2 minutes. Get underneath the dough with the spoon, turn it over, and press down. I use a large stock pot.
Transfer the dough to a bowl. Use a hand mixer on low speed for two minutes to mix the dough and cool it down releasing steam.
Add one room temperature egg at a time mixing with the hand mixer at low speed. Do this until you have incorporated the 4 eggs. Mix at low speed until it’s a good consistency. (glossy-thick appearance) Finish by mixing well with a silicone spatcula incorporated.
Fill a pastry bag preferably with a star tip attached with the dough. Pipe into nests onto parchment paper or on a sil-pat lined baking pan cookie sheet. Pipe & pull the bag slightly towards yourself, then make repeating circles until desired size.
Place in a 400 degree oven and bake for 20 minutes. Then place a wooden spoon ajar in the door oven and bake another 5-8 minutes. Then remove Zeppole shells from the oven. Cool 10 minutes on wire rack.
Cut each pastry shell in half and put 2 teasppons pasticcera crema inside the shells. Then close the pastries and decorate the top with tad more pastry creme. Dust with powdered sugar and then top with a maraschino cherry. (note: the shelf life of these 3-5 days covered in refrigerator)
Crema pasticcera (orange)
2 cups whole milk
1/2 cup granulated sugar
3 egg yolks
4 tbsp cornstarch
Peel of one whole orange
1 1/2 teaspoons vanilla extract, high grade if pos.
1. Pour milk in the pan and add the lemon peel. Heat milk on medium until it starts to simmer/steam. Do not boil! Once it steams, turn off and let the peel infuse the milk for about 15 minutes.
2. After the milk has begun to steam and while the peels are infusing the milk, whisk together in a separate bowl the eggs and sugar until pale and creamy. Then add the cornstarch and whisk well until combined.
3. Remove the lemon peel. Then pour about a quarter of the hot milk into the egg mixture as you whisk well. Keep whisking and then add the rest of the milk slowly and mix well.
4. Return the mixture to the pan and put on medium heat on the stove. Wait until it thickens and then every so often, stop whisking and check to see if it has bubbled. Once you see the first bubble or two, keep whisking for about 2 minutes.
5. After the two minutes, remove from the heat. Allow to cool for 30 minutes. Place a piece of plastic wrap directly over the cream to prevent a film from forming. Cover the pan with more plastic wrap at the top and cover with a lid and place in the fridge for a minimum of 4 hours.
I typically leave overnight (a more intense flavor for sure)
History Zeppole di San Giuseppe are pastry cream-filled cream puffs eaten March 19th for St. Joseph’s Day. Originally from Italy, #zeppole have found their way to Rhode Island where their spring arrival is much anticipated in bakeries across the state. So here’s how to bring one into your home. This is how I remember to make them.
My grandmother passed down many of her recipes to me and I have been happily making them for years. I enjoy sharing each one with all of you. If you have been following me on YouTube then you know most all my recipes hail from my grandparents, Jenny & Joe! My roots are from the Island of Ischia in the bay of Naples Italy.
Please enjoy today’s recipe and hopefully you will have a chance to make for your family.
Thank You To Gramma Jenny for loving me and showing me all things love! Many Thanks to both my grandparents for the many life lessons and traditions you passed onto me. Gramma Jenny..
This channel is dedicated to sharing with the world what you taught me in the kitchen & beyond!.
Thank You To Gramma Jenny for loving me and showing me all things love! Thank You to Both My Grandparents Jenny & Joe for all the memories & life lessons. Big Kiss!!
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1 Comment
Thank you Rhonda. Molto bene! These were the closest to my mother’s I could find. The nurses loved them, of course. I told them to save some for us Italians of the bunch – myself, Maria and Vic… instead we were left with mostly crumbs. A couple of the nurses ate most of the tray themselves!