Steps

• Let’s make the choux pastry

  In a small saucepan pour water, the butter cut into pieces and a pinch of salt. Bring to a boil over medium heat.

  Remove from the heat and add the flour all at once, stirring vigorously with a wooden spoon.

  Return to the heat and cook until the mixture pulls away from the sides and forms a compact ball (1–2 minutes). Transfer to a bowl and let cool for 5 minutes.

  Add the eggs one at a time, incorporating well before adding the next. The final consistency should be smooth, glossy and form a slow “V” when falling from the spatula.

• Transfer the dough into a piping bag fitted with a large star tip. Pipe 6 rings onto parchment paper, making a double swirl for each.

  Bake at 392°F for about 20–25 minutes, until the zeppole are puffed and golden.

  At the end of baking, turn the oven off and leave the zeppole inside for about 10 minutes, keeping the oven door slightly ajar by wedging it with a wooden spoon. This step helps dry the interior and preserves their volume and structure.
  

  

• Let’s make the mascarpone cream
  In a large bowl pour the cold heavy cream and add the vanillin and the powdered sugar, then start whipping with the electric beaters.

  Add the mascarpone and continue beating until you obtain a smooth, homogeneous and well-supported cream.

  The final consistency should be firm and compact, ideal to be piped into the piping bag and keep its shape perfectly when decorating.

  

• Cut the zeppole in half with a serrated knife.

  Spread a generous layer of mascarpone cream on the base, smoothing slightly, then close with the top like a lid.
  Finish with a dollop of cream in the center and decorate with shavings of dark chocolate.

  Happy Father’s Day!