La ricetta Zeppole al cacao crema al latte e fragole è un_classic of the Italian patisserie, typically served as a dessert or sweet treat. Originating from the southern region of Italy, these delicate doughnuts are infused with the rich flavors of cocoa, sweet cream, and fresh strawberries.
The aroma of warm, freshly baked piatto is irresistible, and the combination of textures and flavors is sure to delight even the most discerning palate. Whether enjoyed at a bakery, café, or home, Zeppole al cacao crema al latte e fragole is a true delight.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together 1/2 cup of flour (00 flour), 1/2 cup of potato starch, and 1/4 teaspoon of salt.
- In a large bowl, whisk together 1/2 cup of unsalted butter, softened, and 1/2 cup of granulated sugar. Add 2 large eggs, one at a time, whisking well after each addition.
- Add the flour mixture to the wet ingredients and whisk until just combined. Stir in 1 teaspoon of vanilla extract.
- Fry the dough in hot oil (about 375°F) until golden brown, about 2-3 minutes per side. Drain on paper towels.
- To make the crema al latte, whip 1 cup of heavy cream and 2 tablespoons of granulated sugar until stiff peaks form.
- To assemble the Zeppole al cacao crema al latte e fragole, drizzle the zeppole with melted chocolate and top with whipped cream and sliced strawberries.
Per maggiori dettagli o varianti vai alla ricetta completa.
