How to prepare pistachio zeppole
Step 1
Collect the butter in a saucepan and add the water1and add salt, then put it on the stove and bring to the boil.
step 2
Remove the pot from the heat and pour in the flour all at once2, stirring with a wooden spoon.
step 3
Return the pan to low heat and stir until the mixture begins to separate from the sides3. Remove and allow to cool.
Step 4
Place the mixture in a planetary blender, insert the blade hook and add the beaten eggs4, one drop at a time.
Step 5
When the dough appears shiny, dense but still supported5, turn off the heat and fill into a piping bag fitted with a star nozzle.
Step 6
On a baking tray lined with baking paper, form double circles, one for each Zeppola.6.
Step 7
Cook in a static oven at 230°C for 10-15 minutes, then reduce to 190°C and continue cooking for a further 10 minutes, monitoring the level of browning. At this point, reduce the temperature further to 160°C and finish for a further 10 minutes with the oven door open. Remove from the oven and leave to cool on a wire rack7.
Step 8
Collect the cold cream and mascarpone in the bowl of a planetary mixer and beat until a firm cream forms. Add the pistachio cream8 and mix gently.
Step 9
Halve the zeppole and fill them with the pistachio cream using a piping bag9.
Step 10
Close the zeppole and decorate the surface with a dollop of cream, chopped pistachios and peeled and halved pistachios. Sprinkle with a little icing sugar10.
Step 11
Bring your zeppole to the table and serve it to your guests11.
Advice
To prepare choux pastry you will need 2 eggs; beat them well and then pour them in slowly and slowly, as it may not be necessary to add them all: the size of the eggs varies and you must stop when the mixture appears shiny , dense and with a “beak”.
When preparing the zeppole, make sure that the circles are spaced a certain distance from each other, as they tend to swell a lot when cooked . During the third and final cooking phase, remember to open the oven door slightly and keep it slightly ajar with a wooden spoon: this way the zeppole will dry perfectly and consolidate their shape.
Of course, you can vary the filling cream as you like: instead of the pistachio paste, you can also use hazelnut paste or peeled white almond paste. You can also fill them with a classic or chocolate cream filling.
If you liked this recipe, also try the gluten-free San Giuseppe zeppole and the baked zeppole.
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