use a zeppole recipe and baked them
- 8 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons sugar
- 2 teaspoons table salt
- 2 cups bread flour
- 7 large eggs
- 1 teaspoon cinnamon
- BAKE on a lightly oiled baking sheet
In a large saucepan over moderate heat, combine 2 cups water with the butter, 2 tablespoons of sugar, and the salt. Cook until the butter and sugar are melted, about 2 minutes. Bring to a boil and cook for 30 seconds, then remove from the heat. Stir in the flour then place over low heat, and using a wooden spoon, beat constantly until the dough is stiff, about 1 minute. Remove from the heat and let cool for 4 minutes.
Transfer the batter to a stand mixer fitted with a paddle attachment, and let the dough sit for 2 minutes. Turn the mixer on low and add the eggs, one at a time, until the batter is thick and ribbonlike (the dough should be the temperature of lukewarm water). Cover with plastic wrap and let the batter cool to room temperature, about 10 minutes.
Fudgy Chicory Coffee Sauce
You’ll want to find a can of chicory and coffee for this recipe, although you can also substitute strong black coffee or espresso. I used French Market brand chicory and coffee.
The coffee flavor is very subtle, so feel free to adjust to your own tastes.
1/3 cup brewed chicory coffee
1/8 cup unsalted butter
1/2 cup heavy cream
1/2 cup brown sugar
4 ounces dark chocolate, chopped
Heat the coffee, butter, cream and sugar until the butter and sugar have melted, and the mixture is smooth. Add the chocolate, and remove from heat. Let the mixture sit for a couple of minutes to melt the chocolate. Then whisk until smooth. If the mixture has cooled too much before the chocolate has completely melted, return it to low heat and whisk continuously. You can serve it warm, or let it cool and thicken.
ENJOY!
Thanx epicurious
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