Zeppole with Amarena Fabbri



  • 1000 g water 
  • 260 g butter or lard 
  • 12 g salt  
  • 1000 g '00' flour 
  • 120 eggs  
  • 2 l sunflower oil 
  • icing sugar as required.  


  • 400 g Pastovopan 
  • 60 g rice starch 
  • 60 g cornflour 
  • 900 g whole milk 
  • 100 g cream 
  • 10 g Delipaste Vanilla Super  
Zeppole with Amarena Fabbri



Put the water, butter and salt in a saucepan. Bring to the boil and then add the flour all at once. Stir with a wooden spoon until the mixture comes away from the sides. Transfer the mixture into a planetary mixer, add the eggs (previously beaten) and mix for a few minutes.  
Then create the zeppole with the help of a pastry bag with a star-shaped nozzle, forming small spirals and placing them on pre-cut baking paper. Fry in oil at 180°C directly with the baking paper, which will be removed once the zeppole have detached from it. When the zeppole are puffed up and golden brown, transfer them to a kitchen towel to remove any excess oil. Alternatively, bake in the oven at 200°C for around 20 minutes, until puffy and golden.  


Bring the milk and the Delipaste Vanilla Super to the boil with the cream and whip the Pastovopan separately, then add the starch and cornflour. Pour over the boiling milk.  
As soon as the milk comes to the boil again, stir vigorously with a whisk and remove from the heat as soon as it thickens. Pour into a container and cover with cling film and cool to a positive temperature. Then process in a planetary mixer to make the cream glossy and smooth.  


Decorate the Zeppole with custard using a piping bag. Top with icing sugar and complete with Amarena Fabbri and a little of its syrup.  

Altre ricette divise per