Zeppole di San Giuseppe (St Joseph's Day — Neapolitan)

Ingredients

• 250g tipo 00 flour
• 100g cornstarch
• 150g unsalted butter, room temperature
• 120g granulated sugar
• 3 large eggs
• 10g baking powder
• 5ml vanilla extract
• 2g sea salt
• 500ml whole milk
• 120g granulated sugar (for syrup)
• 60ml water
• 1 strip lemon zest
• 200g ricotta, strained
• 50g candied orange peel, finely minced
• 30g dark chocolate, 72%, finely chopped

Method

1. 1
   Cream butter and 120g sugar until pale and fluffy, 4 minutes; incorporate eggs one at a time, then vanilla.
2. 2
   Whisk flour, cornstarch, baking powder, and salt; fold into butter mixture in two additions.
3. 3
   Pipe batter into cream puff shapes using pastry bag onto parchment; bake at 200°C for 20 minutes until golden and hollow.
4. 4
   Combine 120g sugar, water, and lemon zest in saucepan; bring to boil and simmer 5 minutes to create light syrup; remove lemon zest.
5. 5
   Fold ricotta with candied orange peel and chocolate; spoon into cooled cream puffs.
6. 6
   Dip filled zeppole into warm sugar syrup; arrange on serving plate and serve immediately.