Ingredients

lamb brand flour 150

lamb brand table salt pinch

water 250ml

butter 50gr

4 eggs

icing sugar 60gr

topping mix 50ml

glaze cherries 12

dusting sugar

ricotta 500 gr

method

preheat the oven and start the chux pastry . Place the water , butter and a pinch of salt in a saucepan until it comes to a rolling boil . Add the sifted flour all at once and stir vigorously with a wooden spoon for about a minute until the mixture forms a ball . Turn off the heat and allow to cool slightly . Add an egg and beat well until well incorporated before adding the next egg . Repeat with the remaining eggs and the batter is smooth and sanity . Transfer the mixture to a piping bag with a star spout and line a baking sheet with 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 preheat oven for 23minutes then lower the temperture to 180/c and bake for another 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 the ricotta cream in a piping bag with a plain spout. Once cooled , cut the zeppoli in half . Pipe in the ricotta cream on the bottom half , cover the top and sift with snow dusting sugar . pipe another swirl of ricotta cream on the top , sprinkle with the chopped pistachoes and decorate with the cherry .

The baked zeppoli are ready to be enjoyed

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