The choux pastry that I present to you today with these two super dietary and tested recipes can be used both to make light cupcakes and light donuts to be cooked in the oven: or why not, even fried, knowing that the dough is light in any case.
In this article we will look at two French recipes that I have experimented for you. The first is a recipe for light zeppole, without butter but with eggs in the dough.
The second is a recipe for light cupcakes to be filled to taste that does not have eggs.
Both if cooked in the oven are suitable for both those who have high cholesterol problems, are on a diet or want to keep themselves light.

ZEPPOLE WITHOUT BUTTER – ZEPPOLE LIGHT
With this recipe you will get about 14-15 zeppole

250 ml of water
80 grams of whole Greek yogurt
3 large eggs
50 grams of white flour
Fifty grams of semi-whole wheat flour or oatmeal
50 grams of corn starch or wheats
a pinch of salt
a teaspoon of chemical yeast
flavoring orange blossom a few drops or vanilla
a spoonful of fluid honey or agave syrup (I used the latter)

• Method.

• In a saucepan, combine water, yogurt, selected flavoring and honey. Bring to a boil and pour the previously mixed starch and yeast flours all at once. With a wooden spoon, stir the mixture vigorously until you get a ball that comes off the sides of the pot. Remove it from the heat and let it cool for a couple of minutes.
  Meanwhile, preheat the oven to 200 °.
• Then add the eggs one at a time, stirring vigorously with each addition.
• Now equip yourself with a piping bag and on an oiled pan or covered with parchment paper (I just wet it, squeeze it and spray a little oil per pan), make the classic zeppole spacing them a few cm.
• Put in the oven for 15 minutes at 200 °, then lower the temperature to 180 ° and cook for another 10 minutes.
• Never open the oven, please.

You can fill them with light cream, using one yolk for 250 ml of skimmed or soy milk, 2 tablespoons of sugar, one heaped with flour, untreated orange or lemon peel.

LIGHT CUPCAKES – EGG FREE CUPCAKES
With this recipe you will get about 8 medium-large or 12 small cupcakes

100 grams of 00 flour
2 tablespoons of corn starch (about 20 grams)
70 grams of margarine, unsweetened liquid cream for cakes or butter or oil with a delicate taste
(here I gave you all the options. Personally I tried the versions with butter, oil and cream, but the original recipe says margarine)
50 ml of milk (whole if you use whole Greek yogurt, also skim or soy for the other options)
100 ml of water + a heaped spoon
half a sachet of vanilla yeast
oil to grease the pinch of salt pan

• Method

• Dissolve the cornstarch in the tablespoon of water together with the yeast. In a saucepan, pour the milk, the chosen fat (margarine, butter, whole Greek yogurt or cream for desserts) and 100 ml of water.
• Bring to a boil, pour in all at once the 00 flour which, however, you have to take the trouble to sift first (important) and a pinch of salt.
• Stir vigorously until you get a homogeneous and smooth ball that detaches from the walls. Remove from the heat, pour in the water with starch and yeast and mix vigorously until the mixture is smooth and firm.
• Pour it into a pastry bag, make spaced balls of the size you prefer. At this point, wait 30 minutes before putting the cupcakes in the oven.
• Meanwhile, preheat it to 200 °. Insert the cupcakes after resting, after twenty minutes lower the oven temperature to 180 ° and continue for another 20 minutes if you have chosen to make large cupcakes, 12-15 for the small ones. They must be evenly browned. Let them cool and stuff them. See also: light pastiera . Light cannoli.