GRAND CAFE GAMBRINUS AND HIS RECIPE OF ZEPPOLE SAN GIUSEPPE
All in Naples – e non solo – know Gambrinus, historic literary cafe once frequented by great artists and writers such as Gabriele D'Annunzio, Oscar Wilde, Matilde Serao and Eduardo De Filippo.
Counted among the Italian Historical - dates back to its opening 1860 –, Gran Caffè Gambrinus in its bright rooms decorated with original furniture exhibits that testify to the glorious past.
It is a symbol of the city location, a veritable art gallery, a path in the elegance of remote epochs. Today is led by families Sergio and Rosati.
Gran Caffè Gambrinus
Gran Caffè Gambrinus
Gran Caffè Gambrinus
Caffetteria, pastry and ice cream, It proposes the tradition for years of Gambrinus suspended coffee, ie the custom of offering coffee to those who can not afford it, leaving a receipt equivalent amount already paid into maxi-coffee machine placed next to cash.
Gran Caffè Gambrinus, the coffee pot for the suspended coffee
In the pastry counter peep all the classics of confectionery Neapolitan, like puffs, babas and lobster tails.
The pastry counter
Many products can also be purchased through the shop online, presenting, as well as bulwarks pastiera and torta caprese, Also the porcelain tea cups and coffee with Gambrinus logo created in collaboration with Richard Ginori.
The porcelain of the Gran Caffè Gambrinus
In the vicinity of the Father's Day 19 March, pastry proposes Zeppole di San Giuseppe, feast of sweets prepared with choux pastry. Also known as puffs of St. Joseph, traditionally fried donuts are born, although it also exists the version baked.
Gran Caffè Gambrinus
Zeppola St. Joseph Fried
Zeppola St. Joseph baked
The commercial director Massimiliano Rosati
Il pasticcere Stefano Avellano has allowed us to get into his laboratory to assist in the preparation of fried donuts and gave us his ricetta for readers tasted 🙂
Recipe for Zeppole di San Giuseppe fried:
Place in a saucepan on the stove 250 grams of water with 5 grams of salt and 80 grams of butter. As soon as the butter has melted and the water is boiling, pour in 250 gram flour 00 and mix to form a compound that is detached from the vessel walls.
Remove the mixture from the heat, transfer to a bowl and add – one by one – 6/8 uova, stirring; the quantity of eggs varies according to what absorbs the dough.
The pastry chef Stefano Avellano
When the mixture is hard and smooth, transfer to a piping bag with a star tip and form the donuts on a baking sheet covered with parchment paper.
Bake the donuts in 200 degrees for about for 5 minuti, then fry in sunflower oil in 180 degrees for about 5 minuti, turning them constantly.
Zeppole di San Giuseppe in frying
Zeppole di San Giuseppe in frying
Sprinkle the donuts with icing sugar, and decorate with pastry cream and cherries in syrup.
Icing sugar, custard and cherries
The Zeppola St. Joseph fried completed
Doses for crema pasticcera: 1 liter of milk, 500 grams of sugar, 6 yolks, 200 grams of mixed starch (riso, more and frumento) or flour 00, lemon peel to flavor milk.
The preparation with the starch makes the glossy cream.
Nel 2019 Gran Caffè Gambrinus has created a Zeppola of St. Joseph of the diameter of one meter record.
Gran Caffè Gambrinus
Via Chiaia, 1/2 - Naples
such. 081/417582
www.grancaffegambrinus.com
