Discover 10 variants of the classic Bignè di San Giuseppe: fried, in the oven and in air fryer. From traditional to gluten -free versions, without butter or with delicious pistachio, hazelnut and chocolate creams.
THE Bignè di San Giuseppe I am a dessert that is traditionally prepared on the occasion of the Father’s Dayon March 19, but which sometimes is already part of the desserts offered by the pastry shops in February, with the arrival of the carnival.
We collected for you 10 Recipes of the Bignè di San Giuseppe With variants that will satisfy both your tastes and your food needs and choices.
Bignè di San Giuseppe in the oven
The original recipe of the Bignè di San Giuseppe requires frying, but those who prefer to taste lighter desserts can experience this version of the cream puffs that includes the baking. Here the complete recipe.
Bignè di San Giuseppe Vegan with sourdough
One of the variants to prepare the San Giuseppe cream puffs at home involves using sourdough. It is also a version vegan of this dessert that will allow you to obtain about twenty puffs on the basis of the ingredients indicated. Here The recipe.
Bignè di San Giuseppe Vegan
Here is another Vegan version of the Bignè di San Giuseppe So you don’t need sourdough but which predicts the preparation of a fruit -based cream for the filling, with bananas and bio lemon zest. Here The complete recipe of the Bignè of San Giuseppe Vegan.
Bignè di San Giuseppe Friedi
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The Zeppole of San Giuseppe Friatto are a timeless classic of the Italian pastry, perfect for those who love sweets with a soft and golden consistency, with a creamy filling and the unmistakable beloved beloved. Here’s how to prepare them.
Ingredients for 4 zeppole
Pour the water into a saucepan from the bottom often, add the salt, sugar and butter, then let melt completely. Add the flour all at once and mix vigorously until you get a compact dough that detaches from the walls forming a ball. Continue to cook for 2-3 minutes, until a light beel is formed on the bottom of the saucepan.
Transfer the dough to a bowl and let it cool. Incorporate the eggs one at a time, mixing well after each addition. Don’t worry if at the beginning the mixture seems to be untied: continuing to work it, it will return homogeneous.
Insert the dough into a pastry pocket with 12 or 15 mm star mouth. To fix the parchment paper on which you will form the zeppole, squeeze a small tuft of dough on the corners: this trick will avoid moving during cooking.
Create a circle of about 8 cm in diameter and 2 cm thick, then overlap another of the same size. Each zeppola must be made up of two circles one above the other.
Cooking in oil
You have two options to fry the zeppole: fry in a pan at 150 ° C for 3-4 minutes, then transfer them to another pan with oil at 170 ° C and continue until golden brown. Bake the zeppole in the oven at 200 ° C for 25 minutes, then fry them in oil at 160 ° C for 6-7 minutes.
Drain on absorbent paper to eliminate excess oil.
For custard
Heat the milk with the grated lemon zest. In the meantime, work the yolks with the sugar, add the corn starch and finally dilute with the hot milk. Mix well and pour the mixture into the pot, continuing the cooking until the cream thickens. Cover with contact film and let it cool. Before using it, mix it with a whisk to make it smoother.
Garnish for each zeppola
Stuff each zeppola with the custard, using a pastry pocket, and complete with a Amarena in the center. Sprinkle with icing sugar and serve.
Bignè di San Giuseppe without butter
A lighter version of the classic puffs, without butter but equally soft and greedy!
Ingredients for the pâte à choux
For custard
For the gasket
Preparation
In a saucepan, bring the water to the boil with the oil, salt and sugar, add the sifted flour in a single shot and mix until a compact dough that detaches from the walls.
Let it cool, then incorporate the eggs one at a time until a smooth mixture is obtained, with a piping bag, form the cream puffs on a baking tray with parchment paper. Bake in the oven at 190 ° C for about 25-30 minutes.
For the custard, heat the milk with the vanilla, then mix the yolks with the sugar and the starch. Pour the hot milk, cook until it thickens and let it cool. Stuff the cream puffs with the cream, sprinkle with icing sugar and, if you want, add a Amarena above.
Bignè di San Giuseppe Gluten Free
Ingredients (for 4 zeppole)
Preparation
In a saucepan, bring the water with the butter, salt and sugar to a boil. Pour the gluten -free flour all at once and mix until a compact dough is obtained. Cook for 2-3 minutes, then let it cool.
Add the eggs one at a time, mixing until a smooth mixture is obtained. Transfer it to a piping bag with star nozzle and form the zeppole on squares of parchment paper.
Heat the oil at 170 ° C and fry the zeppole by immersing them with the paper (which will come off on its own). Cook until golden brown, then drain on absorbent paper.
Gluten -free custard
Heat the milk with the lemon zest. In a bowl, mix the yolks with the sugar and starch, then pour the hot milk. Get everything back on the fire and cook until a thick cream is obtained. Let it cool covered with contact film.
Gasket
Fill the zeppole with the cream, add a beam syrup and sprinkle with icing sugar. Serve and enjoy!
Bignè di San Giuseppe in air fryer
A lighter but equally delicious version of the classic Bignè di San Giuseppe, with a perfect cooking thanks to the air fryer. For the preparation of the cream puff you can follow This recipe.
As for cooking, after preparing the choux pasta, cut out a sheet of parchment paper according to the size of the basket of the air fryer. With a piping sac à with star spout, form the zeppole directly on the paper, creating two overlapping laps with a central hole.
Cook the zeppole in two phases:
Once ready, let them cool before stuffing them with the custard, the black cherry or the variants you prefer.
Bignè di San Giuseppe in the lactose -free oven
For lactose intolerant, here is the perfect recipe:
Ingredients for choux pasta
For the cream
In a pot, bring the water with the lactose -free butter, salt and brown sugar to a boil. When the butter has completely melted, lower the heat and add the kamut flour all at once, stirring vigorously until a compact dough that detaches from the walls. Continue to cook for 2-3 minutes, then remove from the heat and let it cool.
Incorporate the eggs one at a time, mixing well after each addition until a smooth and homogeneous mixture is obtained. Transfer the dough to a pitcase with star nozzle and form the zeppole on a baking tray lined with parchment paper.
Bake at 180 ° C for about 20 minutes, until they are well swollen and golden. Remove from the oven and let it cool before stuffing them.
Then prepare the cream, in a saucepan, heat the lactose -free milk with the lemon zest. In the meantime, in a bowl, beat the yolks with the brown sugar until a light and frothy mixture is obtained. Add the potato starch and wholemeal flour, then pour the hot milk flush, stirring constantly to avoid lumps.
Report the mixture on the heat and cook over low heat, stirring until the cream thickens. Once ready, transfer it to a bowl, cover it with contact plastic wrap and let it cool completely.
Assembly
Cut the zeppole in half, stuff them with the cream using a sac à a few and close them gently. Sprinkle with icing sugar and serve.
Bignè di San Giuseppe stuffed with Mousseline cream with the hazelnut pralinate
A refined alternative to the classic Bignè of San Giuseppe Friedi, these oven puffs are stuffed with a delicious Mousseline cream with the pralinato di hazelnuts, soft and with an intense flavor.
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Ingredients for the pâte à choux
For the hazelnut pralinate: 150 g of crunchy hazelnuts or praline hazelnuts (blend until a cream is obtained)
For the Mousseline cream al Pralinato
Preparation
Bignè in the oven
Bring water, milk, butter, salt and sugar to the boil. Add the sifted flour and mix until you get a compact dough that detaches from the walls. Let it cool, then add the eggs little by little, mixing until a smooth and creamy mixture is obtained.
With a pitcase, form the puffs on a baking tray lined with parchment paper. Cook at 215 ° C ventilated, immediately lowering to 190 ° C, for about 25 minutes. Turn off the oven, make a small cut on the cream puffs and let them dry with the door slightly open.
Mousseline cream al pralinato
Prepare a custard with milk, vanilla, yolks, sugar and corn starch. Once ready, melt the squeezed jelly and transfer the mixture to the planetary mixer. Whip with the whisk until it cools at 30 ° C.
Incorporate the hazelnut pralinate, mixing well, then add the soft butter a little at a time, whipping until a frothy cream is obtained. Cover with contact film and let it cool in the fridge until it is consistent enough to be used with the Sac à Poco.
Assembly
Stuff the cream puffs with the Mouseline cream using a pup à a few. Sprinkle with icing sugar and serve.
Bignè di San Giuseppe with pistachio cream
Ingredients for the pâte à choux
For Pistachio diplomatic cream
For the gasket
Preparation
Bring water, milk, butter, salt and sugar to the boil. Add the sifted flour and mix until the dough breaks from the walls. Let it cool, then add the eggs little by little until a creamy and firm consistency is obtained.
With a pitcase, form the zeppole on a baking tray with parchment paper (two superimposed laps). Bake at 215 ° C ventilated, immediately lower to 190 ° C and cook for about 25 minutes. Make an equatorial cut and let it cool in an open oven.
For the cream, mix the hot custard with pistachio paste and jelly. When it goes down to 30 ° C, add the semi -whipped cream and let it rest in the fridge for 3 hours. Cut the zeppole in half, stuff with the cream and add the dark chocolate chips. Sprinkle with icing sugar and serve!
