Zeppole are the traditional sweets prepared to celebrate Father’s Day on March 19th, the feast of Saint Joseph. This time, I propose a more indulgent version, mini zeppole with cream and Nutella 😋
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: About 30 zeppole
- Cooking methods: Oven
- Cuisine: Italian
MINI ZEPPOLE WITH CREAM AND NUTELLA
- 4 cups all-purpose flour
- 2 cups water
- 7 tbsp butter
- 1 tsp salt
- 6 eggs
- 1 1/4 cups heavy whipping cream
- 3/4 cup Nutella®
- 1/2 cup mascarpone cheese
- to taste Dark chocolate shavings
MINI ZEPPOLE WITH CREAM AND NUTELLA
Let’s prepare the choux pastry for the zeppole together.
In a pot, boil the water with salt and butter.
Once it has completely melted, pour the flour all at once and stir until all the water is absorbed and the dough comes away from the sides of the pot, forming a ball.
Turn off the heat and let the dough cool in a bowl.
Add the eggs one at a time, it is important to incorporate one egg at a time, mixing with a wooden spoon.
Place the mixture in a pastry bag with a star nozzle and form the mini zeppole, making a circle, or rather a spiral that we will close inside, on a baking sheet covered with parchment paper.
Bake in a hot oven at 356°F until they come off the baking sheet with a spatula and take on a golden color.
Once cooked, let them cool in the oven with the door ajar.
In the meantime, whip the cream with the mascarpone and keep it in the fridge until use.
When the zeppole are completely cool, we can start decorating them.
Arrange the zeppole on a tray or serving plate.
Prepare two pastry bags with a star nozzle, one with Nutella and one with the mascarpone and cream mixture.
First decorate with a swirl of mascarpone and cream mixture, also letting some fall inside the hole of the zeppole, and lastly with a dollop of Nutella. Decorate with dark chocolate shavings.
