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@emma_campbell__:

Em🖤
Em🖤
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Region: US
Saturday 11 January 2020 20:14:56 GMT
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dragonslair
dragonslair :
first to say first
2020-01-11 20:34:48
2
patrickbridges3
Patrick Bridges :
[flushed]
2020-01-11 20:35:57
2
rajkumar6552615848055
rajkumar :
❤❤❤❤❤❤
2020-01-13 17:57:38
1
sahad_513
sajadarkan939 :
بغداد مر من هنا
2020-01-18 23:54:14
1
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Zeppole di San Giuseppe | A Neapolitan Dessert for Father’s Day These light, golden pastries filled with silky custard cream and topped with cherries are my favourite dessert of all time. In Napoli, they’re traditionally enjoyed on St. Joseph’s Day (March 19th), but honestly, they’re too good not to make all year round. Ingredients (makes about 12 zeppole): For the choux pastry (pasta bignè): • 250ml water • 200g butter • 5g fine salt • 250g flour 00 • 7 medium eggs For the custard (crema pasticcera): • 500ml milk • 250g sugar • 75g corn starch (or 100g flour 00) • 4 egg yolks • 1 whole lemon zest • 1 pinch of salt • Vanilla To finish: Icing sugar Amarene or black pitted cherries Instructions: Heat water, butter, and salt in a pan until boiling. Add flour and stir until compact, cook on low heat for 3 min. Cool slightly, then add eggs one at a time, mixing well. Pipe into zeppole shapes and bake at 190°C for 30 min. For the cream: whisk milk, sugar, starch/flour, yolks, salt, and vanilla. Add lemon zest. Cook on low heat until thick. Cover with cling film and cool. Fill the zeppole with custard, swirl on top, and finish with icing sugar and amarena (or black cherries). Full recipe and more Italian desserts 👉 www.cookingwithtucci.com #cookingwithtucci #zeppole #zeppoledisanGiuseppe #italianpastry #italiandesserts
Zeppole di San Giuseppe | A Neapolitan Dessert for Father’s Day These light, golden pastries filled with silky custard cream and topped with cherries are my favourite dessert of all time. In Napoli, they’re traditionally enjoyed on St. Joseph’s Day (March 19th), but honestly, they’re too good not to make all year round. Ingredients (makes about 12 zeppole): For the choux pastry (pasta bignè): • 250ml water • 200g butter • 5g fine salt • 250g flour 00 • 7 medium eggs For the custard (crema pasticcera): • 500ml milk • 250g sugar • 75g corn starch (or 100g flour 00) • 4 egg yolks • 1 whole lemon zest • 1 pinch of salt • Vanilla To finish: Icing sugar Amarene or black pitted cherries Instructions: Heat water, butter, and salt in a pan until boiling. Add flour and stir until compact, cook on low heat for 3 min. Cool slightly, then add eggs one at a time, mixing well. Pipe into zeppole shapes and bake at 190°C for 30 min. For the cream: whisk milk, sugar, starch/flour, yolks, salt, and vanilla. Add lemon zest. Cook on low heat until thick. Cover with cling film and cool. Fill the zeppole with custard, swirl on top, and finish with icing sugar and amarena (or black cherries). Full recipe and more Italian desserts 👉 www.cookingwithtucci.com #cookingwithtucci #zeppole #zeppoledisanGiuseppe #italianpastry #italiandesserts
parang yong nagbabasa lang😆🤣🤣🤣🤣🤣🤣 . content only😁 late evening sa lahat😇 . . #goodvibeslang😁😅 #trendingsound #foryoupage #fypp #fyp
parang yong nagbabasa lang😆🤣🤣🤣🤣🤣🤣 . content only😁 late evening sa lahat😇 . . #goodvibeslang😁😅 #trendingsound #foryoupage #fypp #fyp

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