Delicious Recipe: Zeppole or Maxi Bignè with Cream and Strawberries

Are you searching for a delectable treat that captures the essence of Italian pastry craftsmanship? Look no further than Zeppole or Maxi Bignè, traditional delights that tantalize the taste buds with their airy pastry and sumptuous fillings.

In a world crowded with confections, finding one that strikes the perfect balance of flavor and texture can be a daunting task. Yet, Zeppole and Maxi Bignè stand out as timeless classics, offering a harmonious blend of lightness and richness that leaves a lasting impression.

Whether you’re craving a bite of creamy indulgence or a burst of fruity freshness, Zeppole or Maxi Bignè deliver an unparalleled experience that transports you to the cobblestone streets of Italy with each heavenly bite.

Ingredients

For the Choux Pastry:

• 250 ml water
• 5 gr sugar
• 100 gr butter
• 180 gr Nutri-Free bread flour
• 4 large eggs or 5 medium eggs
• 1 pinch of salt

For the Diplomatic Cream:

• 6 egg yolks
• 150 gr sugar
• 45 gr cornstarch
• 500 ml milk
• Grated zest of 1 organic lemon
• Seeds from half a vanilla bean
• 200 ml fresh liquid cream

Additional:

• Strawberries (as needed)

Instructions

Making the Choux Pastry:

1. In a saucepan, combine water, butter (cut into pieces), salt, and sugar. Bring the mixture to a boil.
2. Remove the saucepan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until it forms a ball.
3. Return the saucepan to low heat and cook the mixture for about 1 minute, stirring constantly to gelatinize the starches.
4. Transfer the mixture to a stand mixer bowl (use the paddle attachment) to cool for about 1 minute before adding the eggs.
5. Gradually add 1/3 of the beaten eggs, ensuring they are well absorbed and incorporated (about 15 seconds). Then add the second and third portions, evaluating if all of it is needed. The final result should be elastic but not liquid.
6. Pipe the choux pastry onto a baking sheet to form zeppole or bignè shapes.

Baking:

1. Preheat the oven to 200°C (390°F) for the first 20 minutes, then reduce the temperature to 180°C (356°F) for the remaining 15 minutes (you can use the convection setting or slightly open the oven door for better drying).

Making the Diplomatic Cream:

1. In a saucepan, whisk together the egg yolks and sugar until pale and frothy. Add the cornstarch and continue whisking until well combined.
2. Gradually pour in the milk, lemon zest, and vanilla seeds while whisking continuously.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens into a custard-like consistency.
4. Remove the saucepan from the heat and let the cream cool completely.
5. In a separate bowl, whip the fresh cream until soft peaks form.
6. Once the custard is cooled, gently fold it into the whipped cream to make the diplomatic cream.

Assembling:

1. Cut the zeppole or bignè in half and fill them with the prepared diplomatic cream.
2. Top with diced strawberries for a burst of freshness and flavor.

Conclusion

Zeppole or Maxi Bignè are not just pastries; they are an experience of indulgence and tradition. With their airy, golden exteriors and sumptuously creamy interiors, these treats transport you to the heart of Italian culinary heritage with every bite. Whether enjoyed on a special occasion or as a sweet escape from the every day, Zeppole or Maxi Bignè promise a moment of pure delight and satisfaction. So gather your ingredients, follow the simple steps, and treat yourself to a taste of Italy’s finest pastry craftsmanship. Buon appetito.