Baked zeppole with cocoa custard cream, a real delicacy to celebrate all dads. The zeppole dough has been available online for a long time and is always the same, tried and tested over the years, just like my creams, the custard and the cocoa version. Zeppole have always represented, over the years, the quintessential dessert for dads. Fried or baked, they are perfect stuffed in any way, even though in the classic version we mainly find custard or chantilly cream, often accompanied by classic cherries. If you like experimenting, here are other ideas to try for Father’s Day.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 10 pieces
- Cooking methods: Stovetop, Electric oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar
- 3 eggs
- 1 egg yolk
- 1 pinch fine salt
- 3 egg yolks
- 3/4 cup sugar
- 2 1/2 cups milk
- 5 tbsps unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1 tbsp butter
- as needed hazelnut crumbs
Tools
- 1 Small pot
- 1 Whisk
- 1 Piping bag
- 1 Bowl
- 1 Spatula
- 1 Star tip
Steps
To make baked zeppole with cocoa custard cream, heat water in a small pot and add butter, sugar teaspoon, and a pinch of fine salt, letting it melt.
At the first boil, turn off the heat and add the flour all at once.
Work with a spatula until a ball forms.
Transfer to a bowl and let it cool slightly.
Add one egg at a time, making sure to incorporate the first egg well before adding the next.
Finally, add the egg yolk and work until a creamy consistency is achieved.
Transfer to a piping bag with a star tip and form the zeppole with a double swirl on a baking sheet lined with parchment paper, spacing them apart.
Bake in a preheated fan oven at 400°F for 25 minutes on the lower part of the oven, then cook for another 5 minutes at the same temperature with the door slightly open.Let them cool directly in the slightly open oven.
To make the cocoa custard, work the egg yolks for a few moments in a bowl with sugar until a light cream is obtained. Heat the milk in a small pot and add the egg and sugar cream, always stirring with a hand whisk on low heat.
Turn off the heat and add the sifted cocoa with flour all at once, continuing to stir to avoid lumps.
Put it back on the heat and, without stopping stirring, let it thicken on low heat.
Gradually the bubbles will disappear from the surface, and the cream will take on the right color and consistency.
Raising the whisk and creating lines, they will remain evident on the surface.
At the first boil, turn off the heat and add the knob of butter.
Stir again until it melts and transfer the mixture to a bowl with plastic wrap in contact.
This will prevent the formation of an annoying film on the surface.
Cut the zeppole in half or fill them with cocoa custard in the middle using a syringe. Decorate the surface with more cream; if you like, you can add hazelnut crumbs, and they will finally be ready for Father’s Day or your favorite occasion.
