ZEPPOLE DI SAN GIUSEPPE AL FORNO - IL MIO DOLCE PREFERITO

If you're wondering why I'm stuck out here in front of the kitchen it's because I'm busy making one of my absolute favorite desserts Actually if I'm being honest my favorite dessert might just be the baked Saint Joseph's fritters Since the timing is exactly right let's get them ready A pot with sufficiently high sides the amount of churros relative to this pot is small but I prefer using a pot with high sides because it'll be easier to stir later so I'll add all the water and all the sal I add the butter in large chunks I turn on the flame to medium the butter must melt perfectly We'll bring the water to a boil as it heats up and the butter melts—just give it a little stir to help it along Moreover this is exactly the same dough used for beignets choux pastry so by learning to make this doug You can get creative with your imagination—make beignets choux anything at all—okay we'ready the water's boiling At this point we need to add all the flour gradually—just pour it in like rain if you'd like rough a sieve using a colander so that we make sure to incorporate it properly like rain without any special precautions We add a bit more and keep turning moving forward like this always keeping the flame burning at this point the flame is at its lowest setting Mix vigorously until the dough gradually pulls away from the sides and bottom and becomes smooth The flame is always lit and at its lowest setting And there we are— the pasta is smooth with no lumps— here you go I'm turning off the heat and removing it from the stove And at this point all I need to do is add the six eggs I prepared earlier one or two at a time at first one by one mix it in to help it absorb I've eaten the first egg now I'll have another As soon as the egg is added it's normal for the dough to crumble —what matters is mixing it vigorously even pressing down firmly The piano will reassemble itself at this point so I recommend using a pot holder— it's softer and will assist you o mix better to press the dough more firmly I can even manage to pick it up well from the bottom like that As soon as it firms up again I'll join the other eggs now we're a bit calmer and can even add two at a time Before adding the remaining eggs I need to make sure it becomes a bit firmer I'm going with the last two eggs I work to incorporate them thoroughly —don’t worry it always comes together compactly the key is not to get tired and keep mixing and working it I assure you this is the only slightly challenging part of the recipe after that it's incredibly simple It just takes a little patience and a bit of elbow grease—no actually a bit of wrist power ok this is the consistency it should have at the end beautifully creamy and smooth before proceeding to shape our churros Preheat the oven then turn it on 180 degrees convection setting let it heat for about twenty minutes and in the meantime I lined the baking tray with parchment paper and prepared my ping bag with a star tip The star-shaped beak should be as wide as possible—whatever the largest size you have—these aren't easy to find even a bit larger than the one I have It's better to use the ping bag with the help of the spatula to fill it Now with the ping bag nicely filled let's start shaping—first a nice big ring nice and plump If the star tip isn't too big just like mine isn't we can gently go in a bit more To make the base a bit larger we create the base and then make another loop on top slightly smaller I made them so big and plump that six came out but I like them nice and chubby and large Okay let's go to the oven—middle-lower rack I close it and bake for about 25 minutes at 180 degrees will they rise or not They feel quite large Okay while these six little future bombs cool down I'll prepare the custard cream here 's how I proceed with the cream In a smaller saucepan I put 400 ml of milk turn on the heat and bring it to a boil then add two lemon peels lemon make sure it's an untreated lemon with edible peel so either organic but it must be clearly stated on the packaging If you have powdered vanilla or a vanilla bean add it at this stage for example I use liquid vanilla so I add it to the other ingredients here I bring to a boil while the milk comes to a boil in a larger pot instead I put 3 to 4 tablespoons depending on taste 100 g of sugar 30 g of cornstarch or rice starch or even flour I'll stir it with a whisk I'll also add a teaspoon of marigold extract ok once the mixture is homogeneous we don't stop obviously all this process is done with the flame off Meanwhile the milk has almost reached boiling point so I'll remove the lemon peels And at this point I add the hot milk in three portions to the mixture I've prepared stirring each time 2nd mix and the third and final part I mix it and turn on the flame Stirring constantly keep bringing it to a boil until it reaches the right consistency —okay we're almost there continue until it reaches a smooth creamy consistency —perfectly smooth I'd say we're just about right—then it's ready for the final filling I put the cream in a ping bag always with the star tip then cherry syrup and powdered sugar I start by filling the central hole with milk then I go to prepare the onions Let's just say I was just in a rush—the cream just needed to cool down a bit longer but I don't have to now ok I'll stop recording now and taste them shortly right after dinner As always if you enjoyed the video please give it a big like and leave a comment and especially subscribe to the channel hello and happy holiday to everyone dad