I know, this year I’m a bit late to share with you the recipe for these delicious choux pastry zeppole, but even wanting it so much, there was no chance to prepare them before St. Joseph’s Day! After all, having to adhere to the latest ministerial guidelines and shop every seven/ten days, it is not always possible to find all the ingredients of a recipe as before, and only today could I roll up my sleeves, put on my kitchen apron and finally make these delicious treats. Here in Catania, St. Joseph’s zeppole are fried sfinci made with rice and covered with honey and powdered sugar, sometimes also flavored with cinnamon; the same in Syracuse, they are called crespelle. In short, everyone has their way and tradition of celebrating Father’s Day. This time I chose to prepare these choux pastry zeppole as per Neapolitan custom, but instead of decorating with cherries or syruped black cherries as tradition dictates, I filled them with fresh strawberries. The cream is very light, my usual lemon vegan style but this time in mandarin and turmeric version. Finally, dollops of whipped cream, strips of mandarin peel, and a sprinkle of powdered sugar. Some prefer to bake the zeppole for dietary reasons and others do not give up on the fried version, definitely more delicious but also more caloric! I personally preferred to bake them, still achieving excellent and tasty zeppole, dry and light, just like in the best pastry shops! After the celebration, you can use this recipe to make excellent cream puffs to fill with chocolate cream or to make fabulous profiteroles! Try it to believe it!
Try these variations too:
- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 28/30 zeppole
- Cuisine: Italian
Ingredients:
- 5 oz water
- 3 oz butter
- 1.25 cups all-purpose flour
- 4 Eggs
- 1 pinch salt
- 2 cups milk
- 0.4 cups cornstarch
- 0.45 cups brown sugar
- 1 mandarin peel (untreated or lemon)
- 1/2 teaspoon turmeric powder
- 3.5 oz strawberries
- 7 oz whipping cream
- as needed mandarin peel (untreated or lemon)
- as needed powdered sugar
Preparation
In a large pot, pour the water, add the soft butter cut into cubes, and a pinch of salt.
On moderate heat, melt the butter completely while stirring with a wooden spoon until it reaches a boil.
Then add the flour all at once like a rain and mix well for a few minutes.
Gradually, you will notice the dough changes consistency, so stir until a ball forms and the dough detaches from the sides of the pot.
At this point, turn off the heat and let it cool for a couple of minutes. Incorporate the eggs, one at a time, stirring well before adding the next.
Once all 4 eggs are added, you will obtain a smooth and homogeneous cream-like dough.
Put the dough into a pastry bag with a star tip and distribute the zeppole on a baking tray lined with parchment paper, making a double loop.
Continue this way until the dough is used up. Put in a fan oven at 392°F for 15′, then lower to 374°F for another 10′. You will notice that your zeppole will gradually puff up. At the end of cooking, let them rest in the turned-off oven with the door ajar for 10′. You can help by propping the oven door with a kitchen spoon, this will help to dry the zeppole well. Remove from the oven and let cool completely at room temperature.
Fill your zeppole with vegan lemon cream or, if you prefer, with the classic custard. Finally, garnish with whipped cream to taste, strips of mandarin or lemon peel, strawberries cut into pieces, and a light dusting of powdered sugar.
And voilà… the St. Joseph’s zeppole with choux pastry are ready to be enjoyed!
Bon Appétit from La Cucina di Fefè!
Storage
👉 You can store the choux pastry zeppole without filling for several days at room temperature in a container with an airtight seal. They will remain crispy as the first day and ready to be filled or garnished.
Advice, notes, variations and suggestions
🔵I always recommend preparing the zeppole the day before so they have time to cool at room temperature and become soft. In fact, once baked, they will initially be a bit harder and crunchy, which is completely normal. Once cooled and stored for a few hours in an airtight container, they will become soft and ready to be filled.
FAQ (Questions and Answers)
Is it possible to make a fully vegan version?
Absolutely, just replace traditional butter with vegetable butter and the eggs with cornflour and some other tricks.
Ingredients:
250 ml of water
50 g of vegetable butter
150 g of flour
30 g of cornstarch
10 g of baking powder
200 g of plant-based milk
1 pinch of salt
Procedure: bring the water to a boil with the vegetable butter and a pinch of salt, pour in the flour (except 30 g) and cornflour, and always stirring, cook until the dough detaches from the walls. Remove from heat and beat vigorously until the mass cools slightly. When the dough is warm, gradually add the plant-based milk until a homogeneous mixture is obtained, then add the baking powder mixed with the reserved flour and work with the mixer or by hand for at least 45′ minutes’, otherwise they won’t puff up. Preheat the oven to 338°F. Prepare a pastry bag with a star nozzle and a tray lined with baking paper. Once the mixer has finished working, shape the zeppole and bake for about 30 minutes.
