cream-filled zeppole
Whether fried or baked, zeppole are always very popular, especially on March 19th for Father’s Day. I tell you, if I’m going to “spoil” myself, I spoil myself properly, so I made them fried 😂, but you can choose to do as I did or bake them! For the filling, I chose the classic pastry cream and, of course, you can’t miss a candied cherry in the center!
I also recommend trying these savory zeppole: savory zeppole with cheese and salami
Also try these zeppole recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 20/30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: San Giuseppe
Ingredients for cream-filled zeppole:
- 1 cup milk
- 2 egg yolks
- 1/2 cup sugar
- vanilla
- 3 tbsps cornstarch
- lemon zest
- 1 cup heavy whipping cream
- 1 cup water
- salt
- 4 eggs
- 1/4 cup butter
- 1 tbsp sugar
- 1 cup flour
Steps
For preparing cream-filled zeppole, watch the video HERE.
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Cream preparation:
First, place the lemon peel in the milk and bring to a simmer. In a saucepan, combine the egg yolks, sugar, and cornstarch (add a little cold milk if necessary, 10–20 ml).
We need to obtain a smooth cream. Add some vanilla. Strain the boiling milk and add it while stirring.
Bring it to the heat to thicken, stirring constantly. Once thickened, transfer it to a container,
cover it with plastic wrap, and let it cool.
Choux pastry preparation:
In a saucepan, put the water, butter, a pinch of salt, the sugar, and heat until melted.
Once the butter is completely melted, add all the flour at once, and stir until you get a smooth ball. Turn off and let cool.
Once warm, add one egg at a time, mixing well before adding the next. Instead of a whisk, a wooden spoon can be used. Transfer the mixture to a piping bag and form the zeppole on a sheet of parchment paper, leaving some space between them.
You can bake them at 390°F (200°C) for about 10 minutes, then at 350°F (180°C) for another 15 minutes, or cut the parchment paper, place them in hot oil
remove the paper. Cook for a few minutes on both sides. Drain and place on paper towels. Continue until the mixture is used up.
Assembly:
Fill the zeppole with the previously prepared cream, add some cream on top, then place a cherry in the center.
Enjoy your meal!
