Ingredients serve 12 zeppoles

150 flour 00

lamb brand table salt pinch

water 250ml

butter 50gr

eggs 4

For filling and decoration

icing sugar 60gr

dark chocolate chips 50ml

toppings mix 50ml already whipped

lamb cherries 12

lamb pistachoes dusting sugar 4 tbs

500gr ricotta

Preheat the oven to 200’c start by preparation the choux pastry . place the water and a pinch of salt in a saucepan until it comes to a rolling boil . Add the sifted flour all at once for about a minute until the mixture forms a ball . turn off the heat and allow to cool slightly .

Beat in the eggs until well incorporated before adding the next egg until it batter is smooth and sanity . Transfer the mixture to a piping bag with a star spout and line a baking sheet and parchment paper . form the zeppoli by making two rings one on top of the other in order to create a 6cm diameter circle spacing them apart . Bake in a preheated oven for 23 minutes , then lower the temperature to 180/c and bake for 5minutes . Meanwhile prepare the filling Mix the ricotta with the confectionary icing sugar and whipped cream with a spatula. Stir in the chocolate chips . Now place in the ricotta cream with a plain spout . once cooled cut the zeppoli in half . once cooled cut the zeppoli in half . pipe the ricotta on the bottom half and sift with snow dusting sugar . pipe another swirl of ricotta cream on top, sprinkle with chopped pistachoes and decorate with a cherry . The baked zeppoli are ready to be enjoyed!!!.

• Uncategorized