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https://www.raiplay.it/programmi/esem... - Father's Day is approaching and for this reason Sal today prepares a large and zeppola di San Giuseppe which is the typical dessert par excellence, rich in history and traditions. This dessert of Campanian origin is now prepared throughout Italy and on March 19 all the bakeries and the best pastry shops are full of Neapolitan zeppole. The most traditional are certainly the fried zeppole, but many prefer the oven-baked version, like the one Sal prepares today. The result will be a little lighter and the taste more delicate, but the baked zeppole di San Giuseppe will still have a rich filling based on a velvety custard. To complete it all there will be the inevitable black cherry and a cascade of powdered sugar. To celebrate Father's Day in an absolutely special and delicious way. Ingredients for the choux pastry: 350 g of water 350 g of butter 8 g of salt 350 g of 00 flour 600 g of eggs For the custard: 400 g of fresh whole milk 100 g of fresh liquid cream 6 egg yolks 150 g of sugar 65 g of corn starch 2 g of salt the zest of 1 lemon the zest of 1 orange 1/3 of a vanilla pod 20 g of orange liqueur 500 g of whipped cream 50 g of sugar To finish: black cherry jam candied black cherries granulated sugar Recipe: 170° for 60 minutes