its the exact recipe for pate a choux. basically you can make a long eclair or cream puff like he has. you can make a custard filling, or his mascarpone filling. i like the custard filling then dunking them in a chocolate ganache.
That took me back to when I would visit my grandmother's house on a holiday. She never had a recipe, it was always a little bit of this and a little bit of that. Now I can finally make them!
Hey ... Pasquale son is back!! (You've been missed) These look So Good!! 🍒 Thanks for sharing. Sweet little music addition and "boom" addition from Pasquale. Salute e Cin Cin! 🥰
I love watching you cook or bake. I’m first generation American but Italian is in my bones. I laugh and dance with you while you cook. I love the half English half Italian you speak. It’s how it is with my parents. ❤Keep it up because I’ll be watching!
Omg! I just noticed you got a beautiful new stove… it’s a real stove for a real professional, new counter too ! …when I make it I fry the dough. Guess I been doing it wrong I love your channel
Non ricordo l'ultima volta che ho mangiato una zeppole fresca fatta in casa... almeno cinquanta, forse 60 anni fa, quando vivevo a New York. Grazie, Pasquale.. Proverò a farlo in occasione della festa. Grazie..!!! Benedizioni... Stai bene.
My mother cuts them in half and puts pastry cream in the middle, puts a bit on top of the puff pastry with a cherry on top, but will definitely try this recipe 🤗
Would love to have the recipe beside simply the ingredients. It looks so delicious and easy to make. Does anyone have the recipe? Thank you in advance.
This is just a basic choux pastry but instead of being made into an eclair or a cream puff it's being made into Zeppole . And as far as the mascarpone cheese, it's much easier to blend in if it's near room temperature instead of hard out of the fridge like. If you don't have marscapone cheese you can substitute cream cheese.
I never saw zeppole filling made without sugar. Matter of fact I never saw any dessert pastry filling without a sweetener. Interesting. They certainly look very nice though.
You are fantastic, really enjoy your video's . Lost my dad who was a good Sicilian cook, not as good as you but he was good. Since he passed away 15 years ago I have been missing out on a dish I use to enjoy "Tripe" Do you have any video's that would cover this?
You can make the pate a choux, bake and freeze. Thaw on a wire rack and crisp in oven quickly, if necessary, then cool, and then top or fill with custard or whipped cream.
I like it better without, but it can always be added for those that enjoy it sweeter. I like less cream in the zeppole that is why I only put some on top and not in it. I also like it baked instead of fried. You can fill it and add on top for extra cream , or just on top instead of filling it for less work.
Pasquale, what happened to the filling? I use custard as most bakeries do. You could have used your topping too. Every Italian cookbook I’ve read puts a filling it it. Is this a regional thing? I’m Neapolitan and we fill our pastry. Never saw this before. All in all you made it look so easy for those who have never made pate a choux before. I prefer mine filled, but too each his own.
It is a preference thing. I don't like too much cream in it so I just put it on top since it is easier than filling it. For extra cream you can fill and put it on top, which I have done in a live video, but that was for everyone elses preference and not mine.
@@OrsaraRecipes Yes, everyone should make to their liking! If I'm going to indulge, I want custard, cream and the cherry on top! Beautiful presentation, Pasquale!
With all due respect, for a novice whose watching THIS video for the first time from a true Italian, they should learn the correct way to make zappoles first, then make any adaptations based on their taste or diet. I surely get not liking too much sweetness, but aren’t the icons, like you, supposed to pass along the true recipes as they have come from our ancestors first? Then you can offer your take as an alternative. I love the marscapone and cream option, but it’s too expensive, so I stick to custard then top with whipped cream and a cherry on top and I’m a happy camper. I watch your videos because you connect me to my love of Italian food and my family heritage. Viva Italiano!
Love your channel and made a lot of your recipes. I have a problem with tje camera work. Makes me dizzy. Zoom in and out constantly and too quickly. Also, they shake too much. Used to be a lot better. Recipes are great though, but new camera person.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
You're always so happy when cooking.
It’s the ‘vino’ 🍷 ..!!
These look so good, I would bake one tray for the family and one tray for me.
Yes me too
🤣🤣🤣🤣🤣👍👍👍👍👍👍 ditto!!!!
its the exact recipe for pate a choux. basically you can make a long eclair or cream puff like he has. you can make a custard filling, or his mascarpone filling. i like the custard filling then dunking them in a chocolate ganache.
I love your videos. They honestly take me back to my nonna's kitchen when I was a boy. I can smell the food you are cooking. Thank you.
Excellent demonstration of how easy pate a choux is made. Can do so many desserts with pate a choux. Looks good!
Thanks so much!
Zeppole soooooo good momma always made on the weekend Thank you for sharing have a blessed weekend stay safe and healthy. Amazing donuts 🙏❤🙏❤🙏❤
Happy weekend!
I love your recipes! Thank you, I will make this!
That took me back to when I would visit my grandmother's house on a holiday. She never had a recipe, it was always a little bit of this and a little bit of that. Now I can finally make them!
Grazie Pasquale per la ricetta. Bravo👏👏👏👏👏👍👍👍👍😋😋😋😋😋😋
Hey ... Pasquale son is back!! (You've been missed) These look So Good!! 🍒
Thanks for sharing. Sweet little music addition and "boom" addition from Pasquale.
Salute e Cin Cin! 🥰
I love watching you cook or bake. I’m first generation American but Italian is in my bones. I laugh and dance with you while you cook. I love the half English half Italian you speak. It’s how it is with my parents. ❤Keep it up because I’ll be watching!
Yumminess Thank you for sharing have a blessed weekend stay safe and healthy. 🙏❤🙏❤🙏
These look beautiful as well as delectable! Can't wait to make some. Thank You, Chef!
Hope you enjoy! If you like it sweet, you can add sugar to the cream filling or sprinkle some powdered sugar on top. 😃
Happy Saint Joseph Day, Pasquale and to your family!
Buon San Giuseppe!
Grazie Signore.
Chef San Pasquale
the decorations look beautiful and delicious
Boom! You're so adorable and those look amazing! 😍❤
Felice San Giuseppe
!
I learn so much from your cooking videos. Tonight I made your Chicken Marsala and it was perfect. Many Thanks from a Nurse.👩🏼⚕️
Those look absolutely delicious love when you do an upload chef your channel is great take care
this looks so good! I am used to seeing these fried, not baked, so this seems healthier! HA
Can I have the exact measurement please?
Ayyyyyy. Pasquale... How you doin'? (My best Joey Tribianni impression.) Missed you. I've had these before, but they were filled. Sooo good! Tyfs. 👍
Love Zeppole, haven't had one since we moved from our home state, NJ. to Pa. I do miss them both. Thanks for sharing your recipe. Stay well and safe.
I've missed you 😘😘
These look fa fantastic. Will give them ago this weekend. Grazie amico e salutti d’Australia 👋👋
Ma Sei forte! Anche queste puoi fare!!
looks delish!
Beautiful. Another piece of culinary art Chef🤤👍
They look so yummy😊
These look beautiful! I'm sure it's delicious!
He is just too adorable
Great job Nonno! 👏🏻👏🏻👏🏻👏🏻👏🏻
Bellissimo Signor Pasquale, saluti da Montreal
Exactly like I make my eclairs :) I fry my zeppoli and toss in powdered sugar . No matter the name .....so good !
Buona Festa!
God bless him
Yumyum I will make these for sure💙👍🏻
Hope you enjoy!!
I will for sure
There is no sugar in this recipe??? Not even in the whipped cream?????
Happy St. Joseph’s day ! ( tomorrow ) enjoy
Ciao chef Pasquale!!!
Bravo bravo Bellissimo 👏👏👏
Questo sembra molto belo
Bon appetito.🍷
grazie 🍷Salute
Buono buono buono!
Will you make the Italian rice pie for us before Easter please? 💙🤍💙
I have a recipe for it on my channel 😃
This looks amazing I'm am Soo gonna try and make them.
hope you enjoy!
Love your content always ❤️
Omg! I just noticed you got a beautiful new stove… it’s a real stove for a real professional, new counter too ! …when I make it I fry the dough. Guess I been doing it wrong I love your channel
Non ricordo l'ultima volta che ho mangiato una zeppole fresca fatta in casa... almeno cinquanta, forse 60 anni fa, quando vivevo a New York.
Grazie, Pasquale.. Proverò a farlo in occasione della festa. Grazie..!!!
Benedizioni... Stai bene.
🙏🙏
Just in time for St. JOSEPH day tomorrow. Tomorrow is my grandmother Josephine birthdate. She was born in 1900. She left us in 1974.
My mother cuts them in half and puts pastry cream in the middle, puts a bit on top of the puff pastry with a cherry on top, but will definitely try this recipe 🤗
Would love to have the recipe beside simply the ingredients. It looks so delicious and easy to make. Does anyone have the recipe? Thank you in advance.
recipe link is always in the bio for each video 👍
Hi Pasquale. Is there any confectionery sugar in the whipped cream?
Doesn't look like it.
Happy St. Joseph’s Day!
This looks so good. I would get addicted and fat if I allowed myself to eat it but I can dream.
This is just a basic choux pastry but instead of being made into an eclair or a cream puff it's being made into Zeppole .
And as far as the mascarpone cheese, it's much easier to blend in if it's near room temperature instead of hard out of the fridge like. If you don't have marscapone cheese you can substitute cream cheese.
Looks yummy! Salut! 💕
Ciao Bello, try Mascarpone, Vanilla, orange and lemon zest, and whipped cream.
I never saw zeppole filling made without sugar. Matter of fact I never saw any dessert pastry filling without a sweetener. Interesting. They certainly look very nice though.
My sentiments exactly. I don't like overly sweet things, but I would add a bit of powdered sugar 😘
I thought the same thing…where’s the sugar? Then I thought maybe the heavy whipping cream is sweetened
Ciao Pasquale is it possible to have the recipe for zeppole.Thank you
Complimenti potrei avere la ricetta grazie milli
Just curious Pascale is this something made around Easter ? Looks amazing & relatively easy Thanks ❤
it is for St. Joseph's Day (tomorrow), but works for any holiday 😋
Where can I get the directions on how to make this. It looks delicious
Yummers💗😄
You are fantastic, really enjoy your video's . Lost my dad who was a good Sicilian cook, not as good as you but he was good. Since he passed away 15 years ago I have been missing out on a dish I use to enjoy "Tripe" Do you have any video's that would cover this?
Can I get any of the work ahead to have the zeppole for breakfast?
You can make the pate a choux, bake and freeze. Thaw on a wire rack and crisp in oven quickly, if necessary, then cool, and then top or fill with custard or whipped cream.
@@stacey5925 problem:. No freezer
What is the second ingredients with the cream.for the topping
How do you fill them with cream
You can do this in a mixer it comes out the best@
I would put cream inside too.
yammie!
What are the measurements?
👍🏻 Now put some Italian pastry cream inside and it will take it to a new level.
molto bene Pasquale :)
😍
Pasquale, no sugar added to the heavy cream? I miss the pastries from Jersey City.
No, I like it without, but sugar can be added or sprinkled on top (powdered) for those that like it sweet 😋
I noticed you don’t use any powdered sugar in the whipped cream, isn’t that really bland? You don’t fill them with a cream custard filling?
I like it better without, but it can always be added for those that enjoy it sweeter. I like less cream in the zeppole that is why I only put some on top and not in it. I also like it baked instead of fried. You can fill it and add on top for extra cream , or just on top instead of filling it for less work.
Is that the same recipe is for cream puffs?
Yes, same as cream puff.
I too am surprised there is no sugar. I've never had zeppole but it seems like it would be similar to a biscuit with butter.
So you're telling me they don't have to be fried that would've made life alot easier yesterday
You are 👍
Pascali, calabbrisi sii?
Is this a dessert? No sugar? 😳
Chef you got me in the poker room last night. I'll be looking for you. 🤣
Wheres the sugar in the
Whipped cream?
Looks like a a pate a choux.
What does zeppole mean
You suppose to put the cream inside the pastry by pushing the nozzle and filling it up with cream
It is also supposed to be fried, but I like it baked and with less cream. You can also fill it and put it on top for extra cream.
Pasquale, what happened to the filling? I use custard as most bakeries do. You could have used your topping too. Every Italian cookbook I’ve read puts a filling it it. Is this a regional thing? I’m Neapolitan and we fill our pastry. Never saw this before. All in all you made it look so easy for those who have never made pate a choux before. I prefer mine filled, but too each his own.
Agree, I would make a custard, slightly sweet and fill --- and top with sweetened whipped cream, and don't forget the cherry!
It is a preference thing. I don't like too much cream in it so I just put it on top since it is easier than filling it. For extra cream you can fill and put it on top, which I have done in a live video, but that was for everyone elses preference and not mine.
@@OrsaraRecipes Yes, everyone should make to their liking! If I'm going to indulge, I want custard, cream and the cherry on top! Beautiful presentation, Pasquale!
With all due respect, for a novice whose watching THIS video for the first time from a true Italian, they should learn the correct way to make zappoles first, then make any adaptations based on their taste or diet. I surely get not liking too much sweetness, but aren’t the icons, like you, supposed to pass along the true recipes as they have come from our ancestors first? Then you can offer your take as an alternative. I love the marscapone and cream option, but it’s too expensive, so I stick to custard then top with whipped cream and a cherry on top and I’m a happy camper. I watch your videos because you connect me to my love of Italian food and my family heritage. Viva Italiano!
hmm....no sugar?
old school af crackin the eggs into a ramekin in case its bad
You need to add sugar to the whipped cream! Mascarpome isn't sweet, nor is the whipping cream!
Cream PUffs!
I have never seen zeppole made this way. Usually you fill the cream inside the pastry because its empty....
Damn zaddy
No vino??
It was too early, but I had a glass at dinner 😉🍷 cin cin
Oh yeah baby!
Nonno not playing.
First recipe I’ve seen him do without alcohol
😘👍🇺🇦
I'm surprised there's no sugar in this.
Your too sweet.
Whos ever lives in that house they eating good lol
sac à poche...from French....
Love your channel and made a lot of your recipes. I have a problem with tje camera work. Makes me dizzy. Zoom in and out constantly and too quickly.
Also, they shake too much. Used to be a lot better. Recipes are great though, but new camera person.