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Recipe in English is HERE:
http://createeathappy.blogspot.jp/…/how-to-make-zeppole-di-…
日本語レシピはこちら:
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
Recipe in English is HERE:
http://createeathappy.blogspot.jp/…/how-to-make-zeppole-di-…
日本語レシピはこちら:
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
Recipe in English is HERE:
http://createeathappy.blogspot.jp/2012/06/how-to-make-zeppole-di-san-giuseppe.html
日本語レシピはこちら:
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
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Zeppole (zeppoli) is a fried choux pastry traditionally eaten on March 19th, which is St. Joseph Day (la festa di San Giuseppe), also father's day in Italy.
Like cream puffs, it is usually filled with custard cream but I used mascarpone cheese like tiramisu :D
Father's day in Japan is celebrated on the 3rd Sunday in June, but I made zeppole for a change. hehe
I hope you like this idea!
---------------------------------
Zeppole
Difficulty: Medium
Time: 1hr
Number of servings: 20
Ingredients:
((choux pastry))
125ml water
75g (2.7oz.) unsalted butter
a pinch of salt & sugar
100g (3.5oz.) cake flour
3 eggs *room temperature
((filling))
100g (3.5oz.) mascarpone cheese
60ml heavy whipping cream
3 tbsp. fresh strawberry jam
((decoration))
fresh strawberries
powdered sugar
Directions:
((choux pastry))
1. Put water, butter, salt, and sugar in a pan and bring to a boil.
2. Remove the pan from the heat and sift in the flour all at once. Then mix well with a wooden spatula or spoon until smooth.
3. Put on the heat again and stir with a wooden spatula or spoon until the mixture forms a ball. When you see the pan coated with a thin film of the batter, stop the heat and transfer the batter to a bowl.
4. Add beaten eggs little by little and mix well.
5. Cut parchment paper into 20 3-inch squares. Transfer the batter to a pastry bag fitted with a star tip, and pipe 2-inch rings onto the parchment papers. Pop them in the fridge or freezer for a few minutes to set.
6. Deep fry in oil at 320F (160C), 3-4 pieces at a time, for 3-4 minutes on each side until golden. Let cool completely.
((filling))
1. Beat heavy whipping cream until stiff peaks form.
2. Mix 1., mascarpone cheese, and fresh strawberry jam in a bowl.
3. Transfer the cream to a pastry bag fitted with a star tip, and pipe it onto the choux pastries.
((decoration))
1. Top with strawberries (cut into heart shape if you like) and sprinkle with powdered sugar.
2. Refrigerate and serve cold.
You can bake them:
Spray some water and bake at 392F (200C) for 20 min.
レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/06/blog-post_16.html
---------------------------------
What is Cake Flour?
http://createeathappy.blogspot.jp/2012/05/what-is-cake-flour.html
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo
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Josh Woodward
A Song (Instrumental Version)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
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