BAKED ZEPPOLE WITH CHANTILLY AND STRAWBERRIES, a dessert with choux pastry simple and quick to prepare, ideal for Father’s Day or celebrations, baked in the oven.
Always delicious, zeppole with chantilly and strawberries, a very simple dessert to prepare that is usually loved by all dads and not just them, enriched with cream and fruit and baked in the oven are a true delight.
The recipe for zeppole with chantilly and strawberries is very simple, the cream is prepared in a few minutes and is no-cook, the choux pastry can be easily made with or without the help of a mixer.
The most common Neapolitan dessert for Father’s Day, the typical one although there are different ones throughout Italy such as San Giuseppe’s rice fritters.
Follow me in the kitchen today there are zeppole with chantilly and strawberries!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10-15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Water
- 1 pinch Salt
- 5 tbsp Butter
- 3 Eggs
- 3/4 cup Heavy cream
- 1 Vanillin (or vanilla bean)
- 4 tbsp Powdered sugar
Preparation
Prepare the choux pastry, put the water with the salt and butter in a small saucepan and let it melt.
When the butter is melted, quickly pour in the flour and stir with a wooden spoon until the dough comes away from the sides of the saucepan.
Remove from the heat and let it cool.
Put the cream in the mixer bowl, add a packet of vanillin or the seeds from half a vanilla bean and start whipping.
As soon as it starts to thicken, add the powdered sugar and whip until fully thickened.
Return to the choux dough, add an egg and work with electric beaters until the egg is well absorbed.
Proceed with the second egg as you did with the first, then the third, repeating until the egg is absorbed before adding the next.
Pipe the mixture into a pastry bag and create the zeppole by making a couple of rounds on parchment paper SEE HERE
Bake in a preheated oven at 392°F for 10 minutes, then lower to 356°F for another 15 minutes.
Slice some strawberries and sprinkle with powdered sugar.
When the zeppole are cool, cut them in half and fill with cream and strawberry slices.
Bon appétit
If you like the recipe, click on the stars at the end of the article. THANK YOU!
Arte in Cucina suggests
Zeppole with chantilly and strawberries, dessert with choux pastry simple and quick to prepare.
Obviously, if you can’t find strawberries, you can omit them.
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