The Zeppole mignon di San Giuseppe are a classic of the Neapolitan culinary tradition. Made with baked choux pastry, they are sold both to be stuffed and already stuffed with custard.
Bigne ': 00 flour, water, vegetable fats, salt; Cream: Water,
Sugar, Eggs, Flour 00, Whole milk powder, Vanillin,
Rhum; Candied sour cherries.
Weight: 250 Gr.