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On March 19, the day we celebrating Saint Joseph and Father's Day, we prepare the zeppole as a traditional dish!
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Cooking tools:
- Stand mixer
- Saucepan
- Mixing bowl
- Whisk
- Sac a poche
- Pot
- Wooden spoon
- Parchment paper
- Pan
- Fork
- Slotted spoon
- Spider strainer
- Tray
- Absorbent paper
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Fine-mesh sieve
- Piping bag
- Refrigerator
- Kitchen towel
Ingredients
- Butter, 50 g
- Water, 300 ml
- Medium-sized eggs, 4
- Salt, a pinch
- Divella Creme and cake flour, 250 g
- Divella creme and cake flour, 30 g
- Egg yolks, 2
- Sugar, 70 g
- Milk, 250 ml
- Vanilla pod, ½
- Amarena cherries in syrup, 6
- Seed oil, to taste
- Icing sugar, to taste
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