Friday, 23 March 2018
There are several problems with this recipe. Let's start at the top. First, I'm not sure I cotton ... See Full Review >>There are several problems with this recipe. Let's start at the top. First, I'm not sure I cotton to ingredient amounts stated as decimal portions of an ounce. No doubt the writer presumes that most home cooks either have a scale, a convenient small measuring spoon, or already knows that 1/2 ounce is 1T. In my experience, however, that assumption doesn't always hold. Most American home cooks are used to seeing standard measurements, like tsp, Tbl (or just T), and oz. Also, this is the kind of thing we watched our nonnas throw together without fussing over measurements. Enough of that.
I question the amount of pastry dough this recipe yields. For the amount of pastry cream, you could make a bit more, even being generous with the cream.
In step 3 of the zeppole instructions, it is critical to mention that you must allow the pate-a-chou -- the cooked flour and butter mixture, to cool completely before adding the eggs. Also, something more is need than "pour the mix in a bowl and add the eggs ..." Again, the writer presumes the home cook needs no direction as to the best equipment to use to accomplish this final mixing. Not true. I recommend a stand mixer, but I notice you get good results in your video with a hand mixer, so either will do, but it should be mentioned.
Finally, this is not a recipe error, but just a suggestion. I have found that piping the dough goes much more smoothly if you lightly coat the inside of your pastry bag with cooking spray. It seems to have no deleterious effect whatsoever on the final product.
This is the first time in my life I've heard of putting the filling on the zeppole rather than splitting them and filling the middle, but you don't get the same "puff" when you bake them than frying, so it works. My company enjoyed them just the same. I hope this all helps to improve this recipe. Grazie. -