Today I give you the recipe for the zeppolone to chantilly cream filling furnace and strawberries oh yes, we Neapolitans like to exaggerate, there are not enough classic donuts and or those of potatoes, we also have the zeppolone of St. Joseph;) The recipe is the classic one to prepare the choux pastry, becomes one big donut then cut in half horizontally and filled with whipped cream and cherries or strawberries and cream, a sprinkling of powdered sugar and Portete to the table a delicious cake and scenic. If you still have not decided what to prepare for Father's Day, my zeppolone of St Joseph could be a good idea for the cake this year, my grandpa liked;) Have a good week and put me under , basins to those who pass through here: *
- Ingredients for 8 people:
- 180 ml of water
- 45 g butter
- 1 pinch of salt
- 120 grams of flour 00
- 3 eggs
- 1 teaspoon grated lemon peel
- 300 ml of fresh cream
- 3 tablespoons powdered sugar
- 250 grams of strawberries
How do the zeppolone of St. Joseph
Put the water, butter and a pinch of salt in a saucepan and bring to a boil.
As soon as the mixture begins to boil, add the flour all at once and stir.
Continue stirring until the mixture does not detach from the walls.
Transfer the mixture into a ciotiola and wait for it to cool
Add the lemon zest and then the eggs one at a time doing well to incorporate each egg before adding the next.
Stir the mixture until all ingredients are well blended not among them.
Place the choux dough into a pastry bag with a large star nozzle and on a baking sheet covered with baking paper, form a donut with a spiral starting from the center and placing on the outer layer to another circle of dough.
Cook the zeppolone to 200 ° for the first 20 minutes and then at 160 ° for another 20 minutes
Once cold completely cut in half in the longitudinal direction. Whip the cream with the icing sugar and cover the whole of the sweet crown
Clean strawberries eliminating them stalk and cut into small pieces
Cover the layer of cream with pieces of strawberry
Close with the other part of zeppola and exercised lightly clamps
Sprinkle the zeppolone St. joseph with plenty of icing sugar and serve