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INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 45 MIN COOKING TIME: 20 MIN SERVINGS: 6 COST: LOW
250 ML (1 CUP) WATER
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50 GR (1/4 CUP) UNSALTED BUTTER
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1 PINCH OF SALT
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4 EGGS
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150 GR (1 CUP+ 2 TBLESPOONS) FLOUR
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PIPING BAG WITH A STAR SPOUT
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CHOCOLATE CHIPS
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FRYING OIL
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RECIPE
PLACE THE WATER, SALT AND BUTTER IN A 2-QUART SAUCEPAN OVER MEDIUM HEAT
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WHEN IT STARTS TO BOIL, TAKE OFF HEAT
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ADD THE FLOUT ALL AT ONCE, STIRR WITH A WODDEN SPOON UNTIL IT FORMS A BALL
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KEEP ON STIRRING, PLACE THE PAN OVER LOW HEAT UNTIL IT FORMS A WHITE PATIN ON THE PAN
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TAKE OFF THE STOVE AND COOL A LITTLE. ADD AND STIR ONE EGG AT A TIME AND REST THE DOUGH 5 MINUTES BETWEEN EACH EGG
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THE DOUGH SHOULD RESULT LIQUID BUT SHOULD FALL HEAVILY FROM THE SPOON. PLACE THE DOUGH IN THE PIPING BAG
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MAKE DOUBLE CIRCLES WITH THE PIPING BAG ON PARCHMENT PAPER. CUT THE PAPER IN QUARES FOR EACH INDIVIDUAL CIRCLE
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HEAT THE FRYING OIL, WHEN IT IS HOT PUT THE ZEPPOLE TO FRY FLIPPING THEM OVER IN THE OIL WITH THE PARCHMENT PAPER FACIN UP, HOLD THE PAPER FROM ONE SIDE AND, WHEN THEY START TO COOK, HELP YOURSELF WITH A SPATULA TO DETACH THEM FROM THE PAPER.
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FRY THE ZEPPOLE UNTIL GOLDEN
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FLIP THE ZEPPOLE AND COOK UNTIL GOLDEN AND PLACE TO DRAIN ON A KITCHEN PAPER TOWEL
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SPRINKLE THE ZEPPOLE WITH POWDERED SUGAR AND WITH A PIPING BAG ADD THE CUSTARD OVER THE ZEPPOLE, ADD THE CHOCOLATE CHIPS AND ENJOY!!