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Grana Padano


Zeppole: Saint Joseph’s Day Zeppole with cream and wild cherries

Watch this recipe in its video-version


Water lt 1 Butter or pork lard gr 260
Salt gr 12
Wheat, low gluten gr 1000
Eggs gr 1200/1300
Icing sugar
Sunflower oil lt 2

1. Put the water, butter or lard and salt in a saucepan (pic 2)



2. Bring to boil, then add the flour (pic 3)

3. Boil for 3 to 4 minutes 4. Add the beaten eggs (pics 4, 5)
5. Make ring shaped zeppole on baking paper squeezing the dough in the icing bag with star nozzle (pic 6)
6. Fry in the sunflower oil at 180 C. Variation: bake in pre-heated oven at 200 C° 3 to 4 minutes and then finish by frying in boiling oil. (pic 7)

7. Garnish with confectioner’s custard* and wild cherries in syrup (pics 8, 9)


Confectioner´s Custard (Crema Pasticciera)



Milk 1 Lt
Sugar 260 gr
Egg yolk 280 gr
Flour 60/ 80 gr
Salt 2 gr
Vanilla n.1

Lemon Zest n.1



Place the milk in a pan together with the vanilla and the lemon zest. Bring to a boil.
Beat well the egg yolks together with the sugar
Then add the flour to the egg yolk and sugar mix
Add the milk and blend with a whisk. Add the salt.
Simmer until it reaches a creamy consistency
Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying.
Refrigerate for 1-2 hours before using


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC


Zuppa Inglese

Watch this recipe in its video-version



Zuppa Inglese
Photo 1
500 gr
Egg, entire
100 gr
Egg yolk
50 gr
130 gr
20 gr
Vanilla pod
A pinch of salt
Genoese sponge
400 gr
Alkermes syrup
500 ml
80 gr
(Photo 1)

Procedure, custard

Bring the milk with the vanilla to a boil (photo 2).
Beat the egg yolk and the eggs with the sugar well, then add the flour and the salt (photos 3 & 4).
Pour the boiling milk (photo 5) over the emulsion and continue to boil the custard, while stirring with a whisk all the time, until it thinkens (photo 6).


Photo 2

Photo 3

Photo 4

Photo 5

Photo 6

Ingredients, chocolate custard

300 gr
Chocolate, 66% cacao
80 gr


Photo 7
Add the melted chocolate to the hot custard (photo 7).

Ingredients, alchermes syrup

200 gr
400 gr
300 gr


Prepare a syrup with the water, sugar and alkermes.

Assembling the Zuppa Inglese

Cut slices of the Genoese sponge (photo 8), place them in individual cups (photo 9), then soak them with the alkermes syrup (photo 10).
Spread out a layer of chocolate custard, a slice of soaked Genoese sponge, then a layer of custard (photos 11 & 12).
Garnish with whipped cream and baked custard (crema cotta al forno) (photos 13 & 14).
Let rest in the refrigerator at least two hours.
6 to 8 servings.

Photo 8

Photo 9

Photo 10

Photo 11

Photo 12

Photo 13

Photo 14

Genoese Sponge


1500 gr
600 gr
750 gr
Vanilla pod


Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes.
Yields 8 cakes 20 cm in diameter

Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.

Photos: Paolo Della Corte- FOOD REPUBLIC

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