Zeppole Di San Giuseppe
A Culinary Odyssey
Nancy Jiang
In the heart of Little Italy in New York City on a crisp January day, my culinary journey took an unforeseen turn when I stepped into Ferrara Bakery & Café with my dear friend and Italian food expert Lou Di Palo. Little did I know this visit would forge a true connection to my favorite Italian pastries.
When I tasted Ferrara’s exquisite Lobster Tail pastry, reminiscent of the flavors I cherished in Naples and Sicily, my curiosity seized me. Unbeknownst to me, the Ferrara family was from Naples. My world changed when Lou introduced me to Ernest Lepore, the president, CEO, and visionary behind this 132-year-old culinary legacy.
Ernest generously offered to show me the art of Italian pastries. I enjoyed a half-day adventure at Ferrara’s kitchen where Ernest and his skilled chefs shared the process of crafting legendary treats—Lobster Tails, Zeppole, Pignoli cookies, and Tiramisu.
I learned Zeppole is referred to as Saint Joseph and celebrated on Saint Joseph's Day in Italian culture. St. Joseph’s Day is March 19, a date dear to my heart as it is the day I arrived in New York from China in 1989. Ferrara's rendition of Zeppole is a seasonal marvel. They use a cherished family recipe from Ernest’s great grandfather that offers a choice between cannoli filling and Bavarian Cream.
Inspired by this experience, I endeavored to recreate the magic in my own kitchen. The result: a simple yet rich Choux pastry with a history as vibrant as its taste.
As you indulge in these Zeppole Di San Giuseppe, may you feel the warmth of tradition and the spirit of friendship that transcends time and borders. Buon Appetito! Share a picture of your creations with me on Instagram @Manchurianjin.
Choux Pastry Recipe
Ingredients:
- 190 gm water
- 105 gm unsalted butter
- 160 gm all-purpose flour
- 2 tsp sugar
- Pinch of salt
- 4 large eggs (54 gm each)
- 1 egg (for egg wash)
Instructions:
- Combine water, butter, sugar, and salt in a pot, simmer until melted.
- Add flour, mix until smooth, and let it cool for 15 minutes.
- Add the four eggs one at a time, mixing well.
- Transfer the pastry dough into a piping bag with a star tip and pipe into circles.
- Beat the remaining egg and brush the dough before baking.
- Bake at 400 degrees for 20-25 minutes.
- Once cooled, cut open and fill with desired filling.
- Dust with powdered sugar after filling the pastry.