The Pan di Stelle Chocolate Zeppole are a decadent and playful take on the classic baked Saint Joseph’s Day zeppole, filled with pastry cream and preserved sour cherries. In this version you make classic choux pastry, bake it and fill it with a delicious Pan di Stelle chocolate cream, then decorate with Pan di Stelle cookies and chocolate bars.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: St. Joseph's Day, Father's Day
- Energy 805.27 (Kcal)
- Carbohydrates 77.61 (g) of which sugars 38.96 (g)
- Proteins 16.70 (g)
- Fat 49.07 (g) of which saturated 22.80 (g)of which unsaturated 14.70 (g)
- Fibers 0.83 (g)
- Sodium 309.38 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pan di Stelle Chocolate Zeppole
- 1 cup water
- 7 oz butter
- 1 pinch salt
- 2 cups all-purpose flour
- 7 eggs
- 1 packet vanilla powder
- 2 cups milk
- 3 egg yolks
- 10 tbsp sugar
- 3/4 cup cornstarch
- 1.5 tbsp butter
- 1 packet vanilla powder
- 4 tbsp Pan di Stelle chocolate-hazelnut spread (Pan di Stelle)
Tools
- Piping bag
- Hand whisk
Steps for Pan di Stelle Chocolate Zeppole
In a large, heavy-bottomed saucepan, crack the eggs and add the sugar and butter.
Work the ingredients with a whisk until you obtain a slightly frothy, pale mixture.Next, add the previously sifted cornstarch little by little, stirring with the whisk to prevent lumps.
When you have a smooth cream, add the milk and continue stirring to incorporate everything.Now place the saucepan over low heat.
Cook while stirring for about 5 minutes.
You should obtain a smooth pastry cream without lumps.At this point, add the Pan di Stelle spread and incorporate it thoroughly.
Then transfer the cream to a bowl and cover it with plastic wrap directly on the surface.
Now it’s time to prepare the choux pastry:
In a heavy-bottomed saucepan, melt the butter and add the water and the pinch of salt.
Pour in the flour and stir vigorously, kneading for 3–4 minutes until the dough pulls away from the sides.
Transfer the mixture to a bowl and let it cool; meanwhile, break the eggs into a bowl and add the packet of vanilla powder.When the choux pastry is warm, add the eggs one at a time, incorporating them with a wooden spoon.
You should obtain a smooth, lump-free dough that forms the classic peak as shown in the video.
Transfer the dough to a piping bag and pipe the zeppole onto a baking sheet lined with parchment paper.Transfer them to a work surface and let them cool. Open the zeppole and, using a piping bag, fill them with the Pan di Stelle cream or, if you prefer, simply top them.
Serve and…Enjoy, Maky!
Zeppole can be stored for a few days outside the refrigerator under a cake dome, or in an airtight container if you prefer to keep them in the fridge; bring them to room temperature before enjoying.
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