FRIED ZEPPOLE from S. Giuseppe CREAM AND CHERRY guaranteed recipe DRY SOFT AND FRAGRANT скачать в хорошем качестве

FRIED ZEPPOLE from S. Giuseppe CREAM AND CHERRY guaranteed recipe DRY SOFT AND FRAGRANT

The Zeppole di San Giuseppe are strictly fried, in my city for this anniversary there is a big fair "the fair of San Giuseppe" and the fried Zeppole cannot be missing, it has been a tradition for years and years! I made them with the same recipe as my Choux pastry, only the cooking method changes! But I guarantee you that it IS TESTED and infallible, just follow the VIDEO TUTORIAL step by step and you will see that you will never change the recipe again! Even fried they will swell, as if by magic, becoming a container full of caves ready to accommodate LOTS OF CREAM (in this case) or other sweet and savory fillings! This is my now VERY TESTED recipe. I have been making this for years, even my famous (and remade by many) ZEPPOLONI are made with these doses! I advise you to try your hand at it without fear, it's very easy, the only precaution is cooking! Follow the tutorial step by step and you will see that you won't go wrong! Make them again for an anniversary, a birthday or to celebrate FATHERS! 📌 For the Cream, see the process here if you want 👉    • CREMA PASTICCERA CLASSICA e al CIOCCO...   or use your favorite Cream! 📌 For the OVEN version see the recipe here 👉    • ZEPPOLE Crema e Amarene VUOTE e LEGGE...   I advise you to make them, with the same dough you can make classic cream puffs or Éclairs or Zeppolone! 👇😖👇👇 Check out this version too 👇👇👇 ZEPPOLE CREAM AND BAKED CHERRY 👉    • ZEPPOLE Crema e Amarene VUOTE e LEGGE...   ZEPPOLONE MIMOSA 👉    • ZEPPOLONE MIMOSA pasta choux e Crema ...   BRAKE POUCHES 👉    • BIGNÈ SFOGLIATI alla CREMA di PASTA C...   CHOCOLATE PROFITEROLE 👉    • PROFITEROLE A MODO MIO  Ricetta pasta...   SFINCE of SAN GIÙSEPPE 👉    • SFINCE DI SAN GIUSEPPE ricetta tipica...   MUSHROOMS BIGNE' 👉    • FUNGHETTI BIGNÈ CREMA E CIOCCOLATO 🍄 ...   LEMON ZEPPÒLONE 👉    • ZEPPOLONE al LIMONE 🍋 Paris Brest con...   CHOCOLATE ÉCLAIR 👉    • Bignè Éclair al Cioccolato PASTA CHOU...   🌡️Cooking in deep oil at 160° - 165° max must have time to develop and grow, turning them often! 📝 INGREDIENTS: FOR THE CHOUX PASTA 200 ml Water 130 g Flour 100 g Butter 3/4 Eggs 1 teaspoon Sugar A pinch of salt Peanut or sunflower seed oil for frying FOR THE CREAM: 500 ml Milk (also lactose-free) 2 egg yolks 45 g corn starch (or 00 flour) 90 g Sugar Vanilla extract (or lemon) TO COMPLETE: Black cherries in syrup Powdered sugar Thanks for watching and if you haven't already, SUBSCRIBE TO THE CHANNEL, it's free! 👉 SUBSCRIBE TO THE CHANNEL here    / @tuttiatavola2016   👉 PINTEREST   / deboratuttiatavola   👉 FACEBOOK PAGE   / tutti-a-tavola-324274667950849   👉 INSTAGRAM   / tuttiatavola2016   👉 Business and Marketing email [email protected] #recipe #cooking #calabria #chouxpastry #fathersday #zeppole #yummy #tuttiatavola #ricetta #ricette #dessert #cooking #lemoncake #lemon #bignews #sangiuseppe #fritters