ZEPPOLONE with BERRIES Saint Joseph’s Day dessert, an indulgent recipe for Father’s Day, a choux pastry dessert with super-delicious diplomat cream.
I prepared this zeppolone with berries thinking about Father’s Day and I wanted something different from the usual fried zeppola. I wanted a showy, large, creamy and colorful dessert. When you bring it to the table it really makes an impression and it’s much simpler than it seems.
The zeppolone is the giant version of the classic Saint Joseph’s zeppola: same choux pastry base, same velvety diplomat cream, but enriched with a delightful berry cream. It’s the perfect dessert for those searching for “baked giant zeppolone for Saint Joseph’s Day”, “Father’s Day dessert with diplomat cream” or “giant zeppola with berries”.
Join me in the kitchen today, there’s an zeppolone with berries on the menu.
- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 1 1/4 cups all-purpose flour (the one you usually use)
- 1 cup water
- 1 tbsp butter
- 1 pinch salt
- 4 eggs
- 1 1/4 cups milk
- 3 egg yolks
- 7 tbsp sugar (about 7 tbsp + 1 tsp (90 g))
- 4 tbsp cornstarch (about 4 tbsp + 1 tsp (35 g))
- 1 pinch salt
- 1 1/2 cups mixed berries
- 3 tbsp sugar (about 3 tbsp + 1 tsp (40 g))
- 1 teaspoon lemon juice
- 3/4 cup heavy cream (for whipping) (about 3/4 cup (200 ml))
- 2.5 tbsp powdered sugar (about 2 1/2 tbsp (20 g))
Steps
Prepare the pastry cream: Heat the milk; in a bowl whisk the egg yolks with the sugar and the pinch of salt. Add the cornstarch then pour the hot milk in a thin stream while stirring.
Return to the heat and cook until it becomes thick and glossy, remove from the heat and cover directly on the surface with parchment paper (to avoid a skin) and let it cool completely.
Prepare the concentrated puree: Put the berries with about 3 tbsp sugar and the lemon in a small saucepan, cook 8–10 minutes until they are soft and slightly thick.
Blend and pass through a fine sieve, return to the heat for 2–3 minutes to let it concentrate well (it should be creamy, not runny). Let it cool completely.
When the pastry cream is completely cold add the entire concentrated puree to the pastry cream. Whisk until you obtain a uniform intense purple/pink color.
Whip the cream with the powdered sugar until not too stiff (it should be firm but still creamy). Fold the whipped cream into the cream in 2–3 additions with gentle movements.
Store the cream covered in the fridge and prepare the zeppolone.
Bring the water to a boil with a pinch of salt and the butter; when the butter has melted add the flour in one go and stir with a wooden spoon until the dough pulls away from the sides.
Let it cool then transfer it to the mixer and work it with the paddle or K-beater, add one egg and continue mixing; as soon as it’s well absorbed add the second egg and so on.
Put the dough into a piping bag and pipe a first circle on the baking sheet lined with parchment paper.
Without lifting the bag continue to pipe and make a second circle next to the first and then a third on top.
Bake in a hot oven at 392°F for 15 minutes then lower the temperature to 356°F and bake for another 10 minutes without opening the oven.
Remove from the oven, let cool and cut it in half, fill with the cream using a piping bag and close the zeppolone; add berries, a dusting of powdered sugar and serve.
Bon appétit
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ZEPPOLONE with BERRIES Saint Joseph’s Day dessert
Why you will love this Zeppolone with Berries
– It’s the larger, even more indulgent version of the Saint Joseph’s zeppola
– It has a soft, velvety diplomat cream
– The berries balance the sweetness with a fresh note
– It’s perfect as a cake for Father’s Day
– You can prepare it in advance and fill it shortly before serving.
Practical tips for a perfect result
– Bake the choux pastry well until it is golden and dry, otherwise it will collapse.
– Do not open the oven during the first 20 minutes of baking.
– Let it cool completely before cutting and filling.
– Whip the cream well chilled for a stable diplomat cream.
– Add the berries only at the last moment to keep them fresh and shiny.
If you want an even more elegant effect, lightly brush the berries with neutral glaze to make them glossy.
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FAQ ZEPPOLONE with BERRIES Saint Joseph’s Day dessert
What is the difference between zeppola and zeppolone?
The zeppolone is the large version of the classic zeppola, baked and filled like a cake.
Can I prepare the zeppolone with berries the day before?
Yes, you can prepare the base in advance and keep it well covered. Fill a few hours before serving.
How to prevent the choux pastry from collapsing?
It must be baked until completely dry and then cool gradually in the turned-off oven with the door slightly open.
Can pastry cream be substituted?
Absolutely yes, you can use mascarpone in equal weight as a substitute.
Which berries should I use?
Strawberries, raspberries, blueberries and blackberries are perfect. A well-drained frozen mix can also work.
