CHOCOLATE ZEPPOLE, Saint Joseph’s sweets, Father’s Day, simple and delicious with the perfect choux pastry recipe, baked.
The quintessential Saint Joseph’s or Father’s Day dessert, the zeppola, fried or baked is always good. I made the baked chocolate zeppole, with a simple custard.
Of course, I could have made the cocoa dough too, but I liked the idea of contrast. The baked chocolate zeppole were literally devoured, they are very soft and light.
The recipe I used to make the zeppole is one I will not change anymore; it’s definitely perfect, and it’s a pleasure to see them rise in the oven while baking.
The inside remains nicely hollow, ready to be filled with the classic custard or yellow cream that I have already made HERE, so for a change, I prepared the chocolate one.
My father would have loved them.
But if you want to go bold, you can prepare them with Nutella or coffee, with lemon or with chantilly cream and strawberries.
Follow me in the kitchen today, there’s chocolate zeppole!
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 7
- Cooking methods: Oven
- Cuisine: Italian
- Energy 292.21 (Kcal)
- Carbohydrates 33.48 (g) of which sugars 8.61 (g)
- Proteins 12.91 (g)
- Fat 12.40 (g) of which saturated 6.73 (g)of which unsaturated 5.26 (g)
- Fibers 0.79 (g)
- Sodium 128.14 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 17 oz water
- 2 cups all-purpose flour
- 3.5 tbsp butter
- 6 eggs
- 17 oz custard (chocolate)
Preparation
Prepare the chocolate custard HERE first so that it is cold when you fill.
Place a saucepan with water, butter, and a pinch of salt on the stove, bringing it almost to a boil.
Pour in the flour all at once and stir with a spoon until it detaches from the sides, it will take a few minutes.
Remove the saucepan from the stove, pour the mixture into the robot’s bowl and let it cool slightly.
Add an egg and work with the K hook, let the egg incorporate well, then proceed to the next one, and so on until the last egg.
Of course, you can do everything by hand working with a spoon. If lumps remain, you can blend with a hand blender.
Put the mixture in a pastry bag with a 3/4 inch star tip.
Draw the zeppole by making a circle and without closing, continue making another circle on top, you can see the video HERE
Bake in a preheated oven at 356°F for about 15 minutes, they should puff up and turn golden.
Remove from the oven and with the help of a pastry bag fill the zeppole, mine was still a little warm.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
