by deensiebat
View
my 23 recipes »
binks's Testing Notes:
Expand Collapsedeensiebat's Notes:
Expand1 cup milk Ask a question about this ingredient
1/4 pound unsalted butter (1 stick) Ask a question about this ingredient
3 tablespoons sugar Ask a question about this ingredient
1/4 teaspoon salt Ask a question about this ingredient
1 cup flour Ask a question about this ingredient
4 eggs Ask a question about this ingredient
high heat oil, such as canola or peanut, for frying (the exact amount required depends on the pan you use) Ask a question about this ingredient
1 pound mascarpone cheese Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1/3 cup sugar, plus more for finishing the zeppole Ask a question about this ingredient
zest of 1 orange Ask a question about this ingredient
1/2 cup chopped chocolate (you want it chopped into relatively smallish bits, no larger than pea-sized) Ask a question about this ingredient
To make the dough: Place the milk, butter, sugar and salt in a pot or large saucepan. Bring to a simmer over medium heat, stirring to combine as the butter melts.
Ask a question about this stepWhen the mixture is simmering add the flour all at once, and continue to stir over medium heat until the mixture sticks slightly and browns at the bottom of the pan, 2~5 minutes (during this process the mixture will loose some of its moisture, and come together in a cohesive mass).
Ask a question about this stepWhen the dough is ready, transfer the dough to a mixer and add the eggs, one by one, stirring until well-combined after each addition (scrape down the sides as needed),
Ask a question about this stepTo cook the zeppole: Line a plate or tray with a cut-open brown paper bag to be ready for the finished zeppole, or place a rack over a tray to catch the drips. Heat a few inches of oil in a large, heavy pot over a medium-high heat, until a bit of zeppole batter bubbles and browns when you drop it in.
Ask a question about this stepWhen the oil is hot, about 375°F, add the zeppole batter in heaping, rounded tablespoons, using either an ice-cream scoop or two spoons. The batter will swell dramatically, so don’t overcrowd! Cook the zeppole, turning occasionally, until they are well-browned (NOTE: The zeppole must be fully cooked, or they’ll deflate upon cooling, so make sure they fry until they’re a nice deep brown). When the zeppole have browned, fish them out with a slotted spoon and transfer to your prepared surface. Repeat with remaining batter.
Ask a question about this stepTo finish the zeppole: In a small bowl, mix together the mascarpone, vanilla, 1/3 cup sugar, and orange zest, then stir in the chopped chocolate.Transfer to a pastry bag (or freezer bag with the corner snipped off). Place additional sugar in a plate or a bowl for coating the zeppole.
Ask a question about this stepTake one of the zeppole, poke the pastry bag into it, and squeeze some of the filling inside (if you’re using a plastic bag, poke a hole in each zeppole with the tip of a knife, then nudge the tip of the bag inside and fill). Place the filled zeppole onto the sugar-lined bowl, toss around to dust the surface with sugar, then transfer to another plate/bowl for serving. Repeat with the remaining zeppole, and serve.
Ask a question about this stepHoly smokes! These look dangerously delicious.
Truth. When I tested a full batch pre-party, I had to post a please-take-these-out-of-my-house-before-I-eat-them-all message on Facebook. Responses within seconds, gone within 45 minutes.
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Made these last night and they were a hit. I halved the pate choux recipe and ended up with 7. I used an ice cream scoop to dose them. The filling is incredible and perfectly balanced. I am thinking about another batch tonight!