Father's Day is celebrated on 19 March. What better way to greet this day with a good traditional homemade dessert, but revisited in a vegan key? And maybe with very good sourdough? We are talking, of course, about the very good St. Joseph's puffs, an indispensable delicacy to wish all the fathers well!
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Vegan cream puffs of San Giuseppe with sourdough. Father's Day is celebrated on 19 March. What better way to greet this day than with a traditional homemade dessert with your own hands, but revisited in a vegan key using sourdough?
We are talking, of course, about the very good ones Saint John's cream puffs, an indispensable delicacy to wish all the fathers well! After the recipe for zeppole, here is what we need and how to prepare them.
Index
Ingredients (for about twenty cream puffs)
For the dough:
- 500 gr flour 0
- 500 gr boiled mashed potatoes
- ½ glass of cold pressed sunflower oil
- About 125 gr of sourdough (I used the liquid one)
- Grated zest of 1 organic lemon
- 60 grams of raw cane sugar
- 1 glass of vegetable milk, preferably self-produced
- 1 pinch of salt
For the veg custard:
- 3 tablespoons of potato starch
- 60 grams of raw cane sugar
- 800 gr of soy milk
- Zest of 1 organic lemon and vanilla (optional)
For the garnish:
- powdered sugar as required (just finely chop the brown sugar)
Preparation
Just like the donuts, let's start by preparing the dough. Pour the flour into a large bowl, mixing it with the brown sugar and the refreshed sourdough. Mix by adding the potatoes, previously boiled and mashed, the seed oil, the grated zest of an organic lemon, a pinch of salt and 1 glass of vegetable milk. Add more flour or milk if necessary. The mixture that will rise must be smooth, elastic and homogeneous. Let it rise for 8-10 hours the dough in the bowl, away from drafts and at a constant temperature, covering with a cloth and a wool blanket.
Once it has risen, flour the pastry board, form balls and place them on squares of parchment paper, placing them on a plate. Leave to rise again for at least another 2-3 hours, covered with a cloth and away from drafts. At this point prepare the vegan custard.
In a non-stick pan, mix 2 tablespoons of potato starch and 50 g of sugar. Put on the fire over low heat, adding soy milk little by little, always continuing to mix with a wooden spoon. Add the zest of half a lemon and bring to a boil, over low heat and continuing to stir. When the cream thickens, turn off and let cool.
Heat abundant oil for frying. Once the balls have swollen, slide them into the hot oil and brown on both sides. Collect them with a slotted spoon and leave to dry on absorbent paper. Once cooled, fill our vegan puffs with cream with a self-made pastry bag. Finally, sprinkle with chopped brown icing sugar. C.How do you make a homemade pocket? Take a sheet of recycled rigid paper (suitable for food use), roll it up into a cone and fill it well with cream using a spoon. With the tip of the cone, gently pierce the cream puff and fill it with cream by pressing the foil, as we explained here.
Roberta Ragni
READ also:
Zeppole di San Giuseppe: the vegan recipe with sourdough
