I'm equally surprised that she usually takes bites of messy-eating food, like pastries full of whipped cream or pastry cream, or food covered in powdered sugar, or food that has a LOT of sauce, especially brightly-colored/red spicy sauce, and she NEVER gets food on her face, around her mouth, or on her clothes! She can even wear a white T-shirt while eating red spicy ramen and not get any broth stains on herself! I can barely eat ramen without getting spicy broth in my eyes, or eat a pastry without getting sugar or icing on my chin. What am I doing wrong?!?! Hahaha
Never in a million years I would have imagined seeing you cooking these lol. I'm surprised zeppole are known abroad, they are mostly popular in Southern Italy. They are not sold in Northern coffee bars, each region-city has a different variety of "paste da colazione" sold at the coffee bars. Yours look very good! Cheers 🇮🇹
I was going to say the same as Alex. Live right outside of Toronto, Ontario Canada and these are very popular and well known. Check out the website for San Reno’s bakery here which offers a variety of flavours in case you want to try a different variety.
It’s because the majority of Italian - American population descended from Southern Italy and Sicily, who immigrated as a result of lack of opportunity and discrimination that sadly still exists today in Italy against southern Italians
The Rhode Island area has a very high Italian heritage population density. Johnston, RI is the 2nd "most Italian" city in the US, barely edged out by Fairfield New Jersey.
Fun fact: in Italy San Giuseppe is also father's day (Joseph being the ultimate father, lol) and those are the pastry you'd get for your dad in the south on that day :)
Emmy Is the only cooking Channel that can make an italian recipe and be so respectful and accurate that italians don't roast her, lol. Btw, i'm italian too, and I adore you 💙 keep going! You are adorable! 💙
Zeppole di San Giuseppe are very very traditional here in Sicily but we also have another type of zeppole, called "zeppole di riso", but they have very little to do with the former. They're made with rice (unwashed, you want the starch), milk, flour, orange zest, cinnamon, vanilla, a pinch of baking powder and honeyyy!! They're fried and they're DELICIOUS. My grandma is the only one who knows how to make them and for how willing she is to share her recipe, she has no precise measurements. Thank you for doing this recipe 100% right, though! You nailed it. I probably would've put more zest in the custard, no wonder you didn't taste any, maybe you could also add a bit of limoncello.
Emmy could you please try to make “Capirotada” ?Its a traditional Mexican dessert that is often made during Easter. I love the fact that you try different dishes from other countries🥰🥰🥰🥰
@@lucky-wb3pk there's a whole internet community obsessed with "proving" or finding "evidence" on female celebrities being trans. Conspiranoic stuff, it's really creepy.
These are one of the things I really miss from home. I'm Italian-American with grandparents who are immigrants from Italy. These are some of my favorite treats (I personally prefer them with cannoli cream as opposed to the custard cream, but they're both really tasty). Though my favorite italian pastries are sfogliatelle, which are these delicious little pastries with a flaky outside, and a soft inside made with ricotta and flavored with orange zest. I used to sit there and peel all the flaky layers and eat them one by one when I was a kid. Italy has some really amazing pastries and desserts. I'd love to see you do a panettone around Christmastime!
Ahh I feel like Ill never taste a real one again! Even bakeries who try theses days dont seem to understand how to make them. I fear its lost to an older generation. I used to call them shells as a kid lol
@@HelloNewMoon I think it depends on where you live, I’ll in Philadelphia and we have great sfogliatelle. If you ever come to Philly try Isgro’s their pastries are great they have been in business since 1906.
Yes! Love to see St. Joseph’s Day content! Please please please do a video making traditional Sicilian St Joseph’s day pasta with sardines and breadcrumbs (pasta con le sarde). It’s DELICIOUS you’d love it
In Denmark we have the exact same thing we just call them " vandbakkelser". And beside the cream we put in whipped cream and marmelade, and glaze on top(water and powdered sugar). Also we have no holiday connected to them, so we can eat them all year 🙂
Amarena cherries are usually what is used for Zeppole. They’re not as easy to find, but my goodness are they worth the search! They are infinitely more delicious than maraschino cherries, in my opinion. It’s a different flavour all together.
I had to think about what you meant then, and realised you meant her jacket, given in the UK a wind breaker is someone who lets the trouser trumpets flow freely... :P
@@pancakespancakes4781 Wow I had no idea she transitioned. She is a lovely woman and is one of my favorite RUclips host. Wow you blew my mind with that one,
Emmy, have you ever made paczkis? They’re a delicious jelly-filled doughnut that’s very popular in the Detroit area around Fat Tuesday. They’re Polish in origin
Half of my family is from Naples, and we usually make zeppole every year. You don't know how happy it makes me to see Emmy making this recipe, which was part of my childhood!! My Italian/Napolitan side is extremely pleased 😊
I'm from RI, I just had a local bakery ship a dozen to my sister in Tennessee. Shipping was VERY expensive but worth it. If you have anyone in RI, The Original Italian Bakery ships!
We always had these around St. Joseph’s Day in my Italian family as well, especially since my grandpa, 2 uncles, and 2 cousins were all named Joseph lol! Not sure if it’s regional or not, but bakeries here in NJ also serve a version filled with cannoli cream, and the cherries are the dryer candied kind rather than the cherries in the jar of liquid, it’s so good! 😁
I am so excited that you did zeppole! Counting down the days till March 19 when I will eat a few (but with ricotta, because pastry cream is for the 'merigans.)
I ordered these at an Italian restaurant once and they gave me their garlic knots without garlic butter on them and covered with powdered sugar. It was downright criminal
Yes, doing creative things are a fantastic way to keep your mind and spirit healthy. That is why I spin, dye and weave! These creamy cream puffs look delicious! Now I gotta go out and buy a pastry or maybe a cream puff. I live in the town of St. Joseph, so I think this is a wonderful recipe. Thank you for posting this!
I went to St Joseph’s in Gretna La when the school was still around. They have one of the largest St. Joseph’s day altars in the state of Louisiana. One year a friend and I went to a few altars around New Orleans. Loved the cookies and you have to save the lucky bean!
Born and raised in Italy! At my house we make them a little different, they look like doughnut, we usually fry them and then sprinkle them with sugar, it's just an alternative way of cooking them. I haven't eaten them in like 7 years because I live on the other side of Italy far from home now. I was so surprised to see these, I miss eating them so much! God, I can't literally taste them through the screen 😭
Made these yesterday. As a fellow Rhode Islander and zeppole lover, I can say your recipe is the real deal. Just like from the local Italian bakery only better!
Ms, Emmy, I wanted to say Thank you to you for not only acknowledging St, Joseph’s Day which I don’t see too much of honestly any more, but it was wonderful to see you pay your Homage To St Joseph’s day by making Zeppoles . They look like they came out perfectly! You are right, outside of Our little State of Rhode Island! (I am a Rhode Islander also) you don’t hear or see to much about St Joseph’s day . (My personal opinion) I just wanted to say thank you. Take care of yourself and your family. Stay safe!
Oh Emmy, I am SO HAPPY to see you making St. Joseph's zeppoles! Italian-American from NJ here, every year around the 19th, my house is filled with them. We celebrate the many wonderful Josephs in our lives. I never thought of making them myself, but you make it look manageable. Love it! Reminds me of the St. Joseph's table we have ever year in my parish, too! Thank you so much for this recipe!
Just saw your post this morning and I have a batch in the oven now! Split the filling, made one vanilla and one maple.So far so good! The Sun is shining and and the maple sap is flowing in MI!
My nonna used to make these , but she always put a little amarena (a sour cherry preserve) in the centre and a bit on top, the slightly bitter/sour amarena is was makes this dessert truly special, in my opinion:) thanks for another great video!
Oh My Goodness l ♡ these!! I was born in Providence RI, moved to the Sonoran Desert 20 years ago. When I retire, I will move back to RI. I can't believe that's where you are, I just found you yesterday on RUclips. I've been studying Japanese since 2006. Can't wait to make this recipe!!
My mom used to make the BEST choux paste and we'd have cream puffs, too, but we'd also stuff them with chicken, tuna, and egg salads, salmon mousse, we'd cover them in garlic butter and herbs, and they were so good.
Le Zeppole di San Giuseppe originate from my home town Naples in Italy and they can also be fried instead of baked. You replicated them really well Emmy great job !!
I have extreme anxiety ever since I got Covid & during the whole quarantine and your videos are legit where I Can unwind and just relax so thank you! I love your honest videos and your attitude 🥰
I grew up in RI and the bakery in town sold Zeppole all year round. I have fond memories getting out of choir practice and walking to get one afterwards.
Seeing you make these I thought of an appetizer my mother used to make for parties. She made ham puffs, unfortunately the recipe had been lost and I haven't been able to find one for them. If in your cookbook journeys you should come across a similar recipe I would be ever so grateful if you would share it. I believe it would be from the late 60's or early 70's because I was a young child when she made them. I remember watching mom and her best friend making tray after tray of them for pardon and parole board parties and all I could do was look because I want allowed to try any lol, that's why I'm the mod 80's when I picked it the buffet for my wedding reception they were one of the first things on the list!
The zeppoles that I had growing up were filled with sweetened ricotta or a mixture of pastry cream and whip cream that they called Chantilly cream. Chantilly cream filled are my favourite but if i can 1/2 of one of each, that is what I would choose.
Yes!!! I'm from southern Italy and these are my family's fave lol. Also St. Joseph is Father's Day for us, so this is a very special dessert you made! Seeing you make these made me happy and proud of my heritage, thank you Em
In Argentina we have many pastries filled with pastry cream and I could eat it alone with a spoon. Every week I visit my mom she buys me croissants filled with pastry cream. You MUST try them.
Emmy I truly enjoy your videos, as you aren’t a professional chef your videos feel much more down to earth and you including your mistakes makes them very real and also bring a in a cute an funny mood to them as well. I enjoy cooking as well and I like to try and take chances in the kitchen creating dishes as well. Thank you for showing that its not scary to try new things
First step, take the cherry off and throw it in the garbage, then lick the filling off of the top so it doesn't get in your mustache, then you can devour the rest. 🙂
Ohhh those look so good! I never knew you could make cream puffs in the oven! I've always avoided making them because frying is so bothersome with all that excess oil. I will definitely be giving these a try! Thanks Emmy! 😊
We also have these in Malta, and they are called Zeppoli. Instead of custard, we typically use a sweet ricotta similar to cannolis, and we drizzled them with honey
I live in London and my amazing Italian neighbour made these last year and dropped us down some.oh my god it tastes AMAZING. She baked some and fried some. The fried on was even better!
Wow Emmy they look amazing, absolutely beautiful, they look better than you would see in a bakery, your making me crave them 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘Thank you for the recipe
My favorite! Growing up in NJ, we had these every March. Now where I love, nobody seems to know what they are. So happy to see this video ❤️ Less traditional, but they are also delicious with Cannoli cream filling.
Oh Emmt! It's so lovely to see an Italian recipe! We never eat a lot of zeppole fot St. Joseph, but my grandmother is from Sicily and usually we all make together Biscotti di San Giuseppe (St. Joseph's Biscuits) a very poor dessert, very lightly sweet and sprinkled with sesame seeds. You normally shape the dough in form of shepherd's crooks, garlands with flowers and others, and they are really beautiful to see! Thank you for making this recipe, zeppole are amazing too! 😄😄😄
Cream puffs were the first thing we made in my home economics class back in the late sixties in seventh grade and we did bake them. Home economics was like a cooking science class back in the day
I grew up eating these every feast of St Joseph, even though I went to the Irish Catholic Church in town and am of Irish descent. We have zeppole in CT as well as RI, and my mom would always go to the Italian bakeries right around St. Patrick’s Day to get these delicious treats. As a kid, I much preferred the zeppole to corned beef, but now I appreciate both as an adult. I had no idea Emmy lives in RI! It is a beautiful state with some very rich immigrant roots, but it doesn’t attract attention even though the culinary traditions are so strong there.
Emmy, if you ever decide to make these, or some similar pastries again, the filling cream is soooooo much better, when you add butter to it! Love you, your channel, enthusiasm, recipies, literally everything about you! 😍
you should make paczki. I think they are originally Polish, but they're something we always have in Cincinnati around this time of year. they're like a jelly donut made of brioche. So good!
I watch your videos right before I fall asleep so that my mind is in a good place before sleep. Thank you Emmy for helping me and being such a lovely creator!
The zeppole in NYC are unfilled, usually made from a yeasty dough (quite often leftover pizza dough) and fried, then dusted either with powdered or granulated sugar. They are such a memorable Little Italy street fair tradition. But, for the most delectable Italian pastries, Veniero's is a must. You have to try their Torta di Mandorle. So very yummy.
I have made cream puffs many times. Yours are much prettier. I did a dollup on my cookie sheet. Once they were done cooking and cooled off I cut into them and as per the recipe my teacher gave us I pulled out some of the center to add the egg custard. I personally grew to hate custard so I filled it with whipped cream. So good.
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I'm from Naples and every year my nonna makes fresh Zeppole, thanks Emmy for making this charming local recipe!
Yes me too!!
Oh it makes me miss my noni!
My nonna 😂😂😂
I can’t believe emmy managed to wear a swish swish material jacket and not have it swish swishing into the mic the whole time 💀
That is super impressive. She's amazing, huh?
My family calls pants made from that material 'shooka-shooka pants'.
I'm equally surprised that she usually takes bites of messy-eating food, like pastries full of whipped cream or pastry cream, or food covered in powdered sugar, or food that has a LOT of sauce, especially brightly-colored/red spicy sauce, and she NEVER gets food on her face, around her mouth, or on her clothes! She can even wear a white T-shirt while eating red spicy ramen and not get any broth stains on herself! I can barely eat ramen without getting spicy broth in my eyes, or eat a pastry without getting sugar or icing on my chin. What am I doing wrong?!?! Hahaha
@@aliyahpulido953 she does get it on her face occasionally. She even has a name for mouth crumbs lol Winston I do believe.
In Italian they're called "zeppole" with an "eh" sound at the end.
The singular is "zeppola", with an "ah" sound. Hope it helps. 😉
You never hear the singular because whoever ate only one?
@@golfwidow 😂 true!
Hello 👋 how are you doing
Yes thanks
Never in a million years I would have imagined seeing you cooking these lol. I'm surprised zeppole are known abroad, they are mostly popular in Southern Italy. They are not sold in Northern coffee bars, each region-city has a different variety of "paste da colazione" sold at the coffee bars. Yours look very good! Cheers 🇮🇹
I live in the NY-NJ area and these are very popular. A lot of Italian bakeries here.
Thank you!
I was going to say the same as Alex. Live right outside of Toronto, Ontario Canada and these are very popular and well known. Check out the website for San Reno’s bakery here which offers a variety of flavours in case you want to try a different variety.
It’s because the majority of Italian - American population descended from Southern Italy and Sicily, who immigrated as a result of lack of opportunity and discrimination that sadly still exists today in Italy against southern Italians
The Rhode Island area has a very high Italian heritage population density. Johnston, RI is the 2nd "most Italian" city in the US, barely edged out by Fairfield New Jersey.
Fun fact: in Italy San Giuseppe is also father's day (Joseph being the ultimate father, lol) and those are the pastry you'd get for your dad in the south on that day :)
To be fair, Jesus had quite some half siblings of purely earthly origin
Emmy Is the only cooking Channel that can make an italian recipe and be so respectful and accurate that italians don't roast her, lol.
Btw, i'm italian too, and I adore you 💙 keep going! You are adorable! 💙
Zeppole, yum 😊 You have made us Italians happy 🥰
Yay!
@@emmymade You're probably already aware but just in case you're not, try zeppole with ricotta and chocolate chips. sooooo good 😊Have a great evening!
Zeppole di San Giuseppe are very very traditional here in Sicily but we also have another type of zeppole, called "zeppole di riso", but they have very little to do with the former. They're made with rice (unwashed, you want the starch), milk, flour, orange zest, cinnamon, vanilla, a pinch of baking powder and honeyyy!! They're fried and they're DELICIOUS. My grandma is the only one who knows how to make them and for how willing she is to share her recipe, she has no precise measurements.
Thank you for doing this recipe 100% right, though! You nailed it. I probably would've put more zest in the custard, no wonder you didn't taste any, maybe you could also add a bit of limoncello.
Yes I would have used at least 1\2 of them lemon zest (probably the whole thing) for that amount of custard.
Emmy could you please try to make “Capirotada” ?Its a traditional Mexican dessert that is often made during Easter. I love the fact that you try different dishes from other countries🥰🥰🥰🥰
yes she should!! I just had some the other day made by my grandma, sooooooo good
@@pancakespancakes4781 what an odd comment
@@pancakespancakes4781 😳
@@pancakespancakes4781 What an odd thing to lie about.
@@lucky-wb3pk there's a whole internet community obsessed with "proving" or finding "evidence" on female celebrities being trans. Conspiranoic stuff, it's really creepy.
Oh the memories of St. Joseph's Table at the church I grew up in. It's a Catholic tradition.
Same, girl!
Me too! I make them every year, my brother Joseph looks forward to it.
Same! I was Mother Mary one year, haha.
This was literally the first thing I thought. We also would de a large dried bean 🤔, don’t remember the exact symbolism for it though.
Hello 👋 how are you doing
My Mother was Italian and she made these. She passed away in 1970 and this brought back a lovely memory of my childhood.
Hello 👋 how are you doing
These are one of the things I really miss from home. I'm Italian-American with grandparents who are immigrants from Italy. These are some of my favorite treats (I personally prefer them with cannoli cream as opposed to the custard cream, but they're both really tasty). Though my favorite italian pastries are sfogliatelle, which are these delicious little pastries with a flaky outside, and a soft inside made with ricotta and flavored with orange zest. I used to sit there and peel all the flaky layers and eat them one by one when I was a kid. Italy has some really amazing pastries and desserts. I'd love to see you do a panettone around Christmastime!
Ah sfogliatelle! The most wonderful delicate amazing dessert that I CANNOT pronounce for the life of me.
SAME ALL TIME FAVORITE DESSERT!
Ahh I feel like Ill never taste a real one again! Even bakeries who try theses days dont seem to understand how to make them. I fear its lost to an older generation. I used to call them shells as a kid lol
@@HelloNewMoon I think it depends on where you live, I’ll in Philadelphia and we have great sfogliatelle. If you ever come to Philly try Isgro’s their pastries are great they have been in business since 1906.
Yes! Love to see St. Joseph’s Day content! Please please please do a video making traditional Sicilian St Joseph’s day pasta with sardines and breadcrumbs (pasta con le sarde). It’s DELICIOUS you’d love it
Hello 👋 how are you doing
I’m Italian, my Aunty used to make these all the time. I love your ones they look fabulous 😍😍😍
Thank you.😊
In Denmark we have the exact same thing we just call them " vandbakkelser". And beside the cream we put in whipped cream and marmelade, and glaze on top(water and powdered sugar). Also we have no holiday connected to them, so we can eat them all year 🙂
Seems like most European countries have an equivalent of this pastry :) it def looks like choux pastry.
Amarena cherries are usually what is used for Zeppole. They’re not as easy to find, but my goodness are they worth the search! They are infinitely more delicious than maraschino cherries, in my opinion. It’s a different flavour all together.
I am really digging that windbreaker Emmy!
I had to think about what you meant then, and realised you meant her jacket, given in the UK a wind breaker is someone who lets the trouser trumpets flow freely... :P
Omg yes! I’m so here for it! I was scrolling the comments to see if anyone else felt the same...glad u mentioned it!
Oh Emmy such a good hearted woman. I love adventurous eaters.
@@pancakespancakes4781 Wow
@@pancakespancakes4781 Wow I had no idea she transitioned. She is a lovely woman and is one of my favorite RUclips host. Wow you blew my mind with that one,
@UCMsCtkkGXN1aRhf1hWwKVjA I’m pretty sure she’s cis? Hasn’t she talked about being pregnant with her kids before?
@@christophermac6679 she is a ciswoman. No idea why they think she’s trans. She’s talked about her pregnancies in many videos.
Bless you for paying respects to St. Joseph pastries..
I always love how sweet and gentle Emmy is..
Emmy, have you ever made paczkis? They’re a delicious jelly-filled doughnut that’s very popular in the Detroit area around Fat Tuesday. They’re Polish in origin
Super popular in Cleveland too! I love a good paçzki
We made them this year instead of pancakes, super good
Not yet, but I've been tempted.
i'm from chicago and they are loved here!
Michigander here👋 marge‘s donut den makes the most incredible paczkis. I believe their recipe is online.
Yess, finally an Italian recipe done as it should be😂🇮🇹
I'm so happy you approve. 😊
"Zeppola" is singular, "Zeppole" plural. Also, I'm drooling.
You always bring a smile to my face. Thank you for being a bright spot in my day.
You are very welcome. 😊
I love these made with ricotta filling instead of cream.
I make them with ricotta too.
Finally some Italian recepies! Greetings from Italy 😭🇮🇹
where from italy
@@sarahramirez4639 Not Naples but I know what these sweets are ahah
Half of my family is from Naples, and we usually make zeppole every year. You don't know how happy it makes me to see Emmy making this recipe, which was part of my childhood!! My Italian/Napolitan side is extremely pleased 😊
Ahhhh! Love zeppole! My family is from Rhode Island. I haven’t had one of these little guys in years and years 😭
It might be time to get into the kitchen.😆
I'm from RI, I just had a local bakery ship a dozen to my sister in Tennessee. Shipping was VERY expensive but worth it. If you have anyone in RI, The Original Italian Bakery ships!
We always had these around St. Joseph’s Day in my Italian family as well, especially since my grandpa, 2 uncles, and 2 cousins were all named Joseph lol! Not sure if it’s regional or not, but bakeries here in NJ also serve a version filled with cannoli cream, and the cherries are the dryer candied kind rather than the cherries in the jar of liquid, it’s so good! 😁
Our amazing Emmy is back🥰
We have these in Serbia too, we call them princess doughnuts. People love them here. ( we do not put the cherry on top)
Hello 👋 how are you doing
This is my recipe! I am honored that you used it! Enjoy and Buona Festa! :)
I learned this working in a bakery as a teen. Great job on this video!! 💘
Thank you!
You are one of the best cook I watch on RUclips..I'm definitely learning a lot from you. I might just try this for my channel. Looks appealing.
We made cream puffs in one of my high school home ec classes. We were all astonished at how easy it was to make choux paste.
I am so excited that you did zeppole! Counting down the days till March 19 when I will eat a few (but with ricotta, because pastry cream is for the 'merigans.)
I ordered these at an Italian restaurant once and they gave me their garlic knots without garlic butter on them and covered with powdered sugar. It was downright criminal
Disgusting!!!
that's not criminal, it's BLASPHEMOUS
scandalous!
That's the same version of a zeppoli I got at my local pizza place here in NC! I'm from NY so I was like- hellllll no!!!
@@DJoy222 See, that's the part that pissed me off - it was an Italian restaurant in Long Island and they had the audacity to serve that on purpose lol
Yes, doing creative things are a fantastic way to keep your mind and spirit healthy. That is why I spin, dye and weave!
These creamy cream puffs look delicious! Now I gotta go out and buy a pastry or maybe a cream puff.
I live in the town of St. Joseph, so I think this is a wonderful recipe. Thank you for posting this!
I went to St Joseph’s in Gretna La when the school was still around. They have one of the largest St. Joseph’s day altars in the state of Louisiana. One year a friend and I went to a few altars around New Orleans. Loved the cookies and you have to save the lucky bean!
Hello 👋 how are you doing
There's this bakery near my grandparents in RI who has these around this time of year! I'm going tomorrow so I might be able to get some.
Born and raised in Italy! At my house we make them a little different, they look like doughnut, we usually fry them and then sprinkle them with sugar, it's just an alternative way of cooking them. I haven't eaten them in like 7 years because I live on the other side of Italy far from home now. I was so surprised to see these, I miss eating them so much! God, I can't literally taste them through the screen 😭
The best cherries are the Fabri Amarena wild cherries. Even the syrup is delicious, and I use it with sparking water or yogurt.
True ❤
I can’t believe you made my favourite dessert 🧁
I come from northern Italy and we eat Zeppole di San Giuseppe a lot for the Father's day 😍they are delicious.
Greetings from Italy 🇮🇹
Hello 👋 how are you doing
I love making these and it doesn't matter the time of year, if I want them I'm making them.
Made these yesterday. As a fellow Rhode Islander and zeppole lover, I can say your recipe is the real deal. Just like from the local Italian bakery only better!
Me and my mom did these last year together💖
Nice.💜
Ms, Emmy, I wanted to say Thank you to you for not only acknowledging St, Joseph’s Day which I don’t see too much of honestly any more, but it was wonderful to see you pay your Homage To St Joseph’s day by making Zeppoles . They look like they came out perfectly! You are right, outside of Our little State of Rhode Island! (I am a Rhode Islander also) you don’t hear or see to much about St Joseph’s day . (My personal opinion) I just wanted to say thank you. Take care of yourself and your family. Stay safe!
Amo le zeppole!!! Greetings from Italy!!
🇮🇹💜
Oh Emmy, I am SO HAPPY to see you making St. Joseph's zeppoles! Italian-American from NJ here, every year around the 19th, my house is filled with them. We celebrate the many wonderful Josephs in our lives.
I never thought of making them myself, but you make it look manageable. Love it!
Reminds me of the St. Joseph's table we have ever year in my parish, too!
Thank you so much for this recipe!
🤗Aren't fond memories a big part of what makes holidays so wonderful? 💜
You're making me hungry...😀 Thanks for sharing these recipes.. Yummmm !!!!!🍪
Just saw your post this morning and I have a batch in the oven now! Split the filling, made one vanilla and one maple.So far so good! The Sun is shining and and the maple sap is flowing in MI!
lovely jacket choice! super stylish
My nonna used to make these , but she always put a little amarena (a sour cherry preserve) in the centre and a bit on top, the slightly bitter/sour amarena is was makes this dessert truly special, in my opinion:) thanks for another great video!
I love Emmy and her "Now starting for the Knicks" vibe in this video. "Zip, zippy, zip."
Watching emmy has become therapeutic for me 😂💕
Me too
This Mamaw just loves your gracious energy and generous sharing spirit😃! Keep up the amazing work☘️💚❣️
Oh My Goodness l ♡ these!! I was born in Providence RI, moved to the Sonoran Desert 20 years ago. When I retire, I will move back to RI. I can't believe that's where you are, I just found you yesterday on RUclips. I've been studying Japanese since 2006. Can't wait to make this recipe!!
Wow, Emmy, your piping is on point! They look beautiful.
Hello 👋 how are you doing
My mom used to make the BEST choux paste and we'd have cream puffs, too, but we'd also stuff them with chicken, tuna, and egg salads, salmon mousse, we'd cover them in garlic butter and herbs, and they were so good.
The way you describe the flavours is spectacular.
I never knew it was this easy to make ! Amazing recipe as always ‼️
Le Zeppole di San Giuseppe originate from my home town Naples in Italy and they can also be fried instead of baked. You replicated them really well Emmy great job !!
I have extreme anxiety ever since I got Covid & during the whole quarantine and your videos are legit where I Can unwind and just relax so thank you! I love your honest videos and your attitude 🥰
Thank you for being truthful with the recipe!
Hugely appreciated 🇮🇹
I grew up in RI and the bakery in town sold Zeppole all year round. I have fond memories getting out of choir practice and walking to get one afterwards.
Seeing you make these I thought of an appetizer my mother used to make for parties. She made ham puffs, unfortunately the recipe had been lost and I haven't been able to find one for them. If in your cookbook journeys you should come across a similar recipe I would be ever so grateful if you would share it. I believe it would be from the late 60's or early 70's because I was a young child when she made them. I remember watching mom and her best friend making tray after tray of them for pardon and parole board parties and all I could do was look because I want allowed to try any lol, that's why I'm the mod 80's when I picked it the buffet for my wedding reception they were one of the first things on the list!
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My wife brought some home from Sandy's in Westerly RI last week.
Lucky you. 😊
The zeppoles that I had growing up were filled with sweetened ricotta or a mixture of pastry cream and whip cream that they called Chantilly cream. Chantilly cream filled are my favourite but if i can 1/2 of one of each, that is what I would choose.
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Yes!!! I'm from southern Italy and these are my family's fave lol. Also St. Joseph is Father's Day for us, so this is a very special dessert you made! Seeing you make these made me happy and proud of my heritage, thank you Em
In Argentina we have many pastries filled with pastry cream and I could eat it alone with a spoon. Every week I visit my mom she buys me croissants filled with pastry cream. You MUST try them.
Emmy I truly enjoy your videos, as you aren’t a professional chef your videos feel much more down to earth and you including your mistakes makes them very real and also bring a in a cute an funny mood to them as well. I enjoy cooking as well and I like to try and take chances in the kitchen creating dishes as well. Thank you for showing that its not scary to try new things
This is awesome - we are obsessed with zeppole and now we can enjoy them throughout the year. Thanks Emmy!
Your videos make my week so much better! Thank you!
You're most welcome.
Yay, Emmy! What a fun lil whipper snapper!
First step, take the cherry off and throw it in the garbage, then lick the filling off of the top so it doesn't get in your mustache, then you can devour the rest. 🙂
I don't have a mustache but I have something close. A septum piercing.
Aw, poor Gene. Afraid of a little cherry?
@@caseygreyson4178 got traumatized of cherries since Kakyoin and his cherry...
Beautiful bake @emmymade !! I audibly gasped when you piped the gorgeous pastry 🤩
Ohhh those look so good! I never knew you could make cream puffs in the oven! I've always avoided making them because frying is so bothersome with all that excess oil. I will definitely be giving these a try! Thanks Emmy! 😊
Real choux pastry for cream puffs and things like eclairs are not ever fried. Frying is only a variation from the original.
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We also have these in Malta, and they are called Zeppoli. Instead of custard, we typically use a sweet ricotta similar to cannolis, and we drizzled them with honey
These are huge in my culture 🥰 my brother and dad and grandpa when he was alive always got them every st Joseph’s day since they were all Joseph’s :)
That's an even better reason to eat one.
Also March 19th it’s Father’s Day in Italy!
Same in Spain
I live in London and my amazing Italian neighbour made these last year and dropped us down some.oh my god it tastes AMAZING. She baked some and fried some. The fried on was even better!
Wow Emmy they look amazing, absolutely beautiful, they look better than you would see in a bakery, your making me crave them 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘Thank you for the recipe
My favorite! Growing up in NJ, we had these every March. Now where I love, nobody seems to know what they are. So happy to see this video ❤️ Less traditional, but they are also delicious with Cannoli cream filling.
Oh Emmt! It's so lovely to see an Italian recipe!
We never eat a lot of zeppole fot St. Joseph, but my grandmother is from Sicily and usually we all make together Biscotti di San Giuseppe (St. Joseph's Biscuits) a very poor dessert, very lightly sweet and sprinkled with sesame seeds. You normally shape the dough in form of shepherd's crooks, garlands with flowers and others, and they are really beautiful to see!
Thank you for making this recipe, zeppole are amazing too! 😄😄😄
Cream puffs were the first thing we made in my home economics class back in the late sixties in seventh grade and we did bake them. Home economics was like a cooking science class back in the day
In Malta, just a few kilometers south of Sicily, the cream is made with ricotta and dried fruits rather than a traditional creme patissiere. 😊
I grew up eating these every feast of St Joseph, even though I went to the Irish Catholic Church in town and am of Irish descent. We have zeppole in CT as well as RI, and my mom would always go to the Italian bakeries right around St. Patrick’s Day to get these delicious treats. As a kid, I much preferred the zeppole to corned beef, but now I appreciate both as an adult.
I had no idea Emmy lives in RI! It is a beautiful state with some very rich immigrant roots, but it doesn’t attract attention even though the culinary traditions are so strong there.
Your kids must love it when you make deserts for youtube 🥰💜
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How cute! It looks very light and delicious.
Emmy, if you ever decide to make these, or some similar pastries again, the filling cream is soooooo much better, when you add butter to it!
Love you, your channel, enthusiasm, recipies, literally everything about you! 😍
aw man if only I could try a zeppole while watching the video!!! IT LOOKS SO GOOD
you should make paczki. I think they are originally Polish, but they're something we always have in Cincinnati around this time of year. they're like a jelly donut made of brioche. So good!
I watch your videos right before I fall asleep so that my mind is in a good place before sleep. Thank you Emmy for helping me and being such a lovely creator!
The zeppole in NYC are unfilled, usually made from a yeasty dough (quite often leftover pizza dough) and fried, then dusted either with powdered or granulated sugar. They are such a memorable Little Italy street fair tradition.
But, for the most delectable Italian pastries, Veniero's is a must. You have to try their Torta di Mandorle. So very yummy.
I have made cream puffs many times. Yours are much prettier. I did a dollup on my cookie sheet. Once they were done cooking and cooled off I cut into them and as per the recipe my teacher gave us I pulled out some of the center to add the egg custard. I personally grew to hate custard so I filled it with whipped cream. So good.
St Joseph is the patron saint of Italy. His feast day is March 19th.
I'm a rhode islander now living in new zealand. Love your channel but you made me very homesick today!
Yeeeesss😍🤤🇮🇹 I am so happy to see a part of my childhood on this channel!
Love your message at the beginning, Emmy