SAN GIUSEPPE’S BIG ZEPPOLE with CHANTILLY, choux pastry dessert for Father’s Day filled with cream, easy to prepare, great after lunch or dinner, Paris-Brest
A real delight, the San Giuseppe’s big zeppola with chantilly, is the perfect dessert for Father’s Day, soft and with a creamy filling, prepared by hand or with a mixer and filled when cold.
The recipe for the San Giuseppe’s big zeppola with chantilly is very simple, it can be filled in many ways, excellent with Nutella, with coffee tiramisu style or with simple custard cream.
The big zeppola is nothing but the Paris-Brest, a French dessert with baked choux pastry, soft and delicious.
Join me in the kitchen today for the San Giuseppe’s big zeppola with chantilly!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.25 cups all-purpose flour
- 1 cup water
- 1 tbsp butter
- 1 pinch salt
- 4 eggs
- 1.25 cups heavy whipping cream
- pinches vanillin
- 4 tbsp powdered sugar
Steps
Bring the water to a boil with a pinch of salt and the butter; once melted, add the flour all at once and stir with a spoon until the dough detaches from the sides.
Remove it from the pot and let it cool, then place it in the mixer and work it with the K hook, add one egg and continue mixing; once well blended, add the second egg and so on.
Put the dough in a pastry bag and draw a first circle on the baking sheet lined with paper.
Without detaching the bag, keep turning and make a second circle next to the first one, then a third on top.
Bake in a hot oven at 392°F (200°C) for 15 minutes then lower the temperature to 356°F (180°C) and bake for another 10 minutes without opening the oven.
Remove from oven and let cool, then whip the cream with sugar and vanillin.
Cut the big zeppola in half and fill it with the cream, then close it and dust with powdered sugar.
Bon appétit
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