"Zeppola of SanGiuseppe": it's a tipical cake for 19 of march. Choux pastry, pastry cream and "amarene".
It's really no difficult.:-)
Looks tasty and sweet.
I am familiar with Choux pastry and with pastry cream..
What is/are "amarene"?
Are they sour cherries?
Anymore background on the make up of the nice little cakes?
Amarene is a kind of "ciliege" - cherries? - conserved in syrup of sugar. First, you have prepare bigne: then you have to put in them a lot of pastry cream. Over the top, a little lot of pastry cream again and some "amarena".
I don't write english well, sorry, I hope you have understood. If no, I can link you my website so you can use altavista translator. Sorry again. :-(
No worries about the english. It's not everyone's mother tongue so it's understandable.
Thanks for the info - I have to give this a try - I've been rather caught up in Italian baking lately - so perhaps time to add something sweet.
I've found that most Italian sweets are sorely underrepresented in most areas outside of Italy. The more I read the more I come across new Italian pastries I'd never heard of.
Thanks for responding.