Saint Joseph’s zeppole that don’t deflate: Today we’re putting ourselves to the test! Father’s Day is coming and zeppole are a classic, but we all know how they can drive us crazy. How many times have they stayed raw inside or, worse, deflated as soon as they came off the heat?
After many experiments (and a few disasters!), I understood where I was going wrong and how to make a perfect choux pastry.
Today I’ll explain how to make them tall and dry, just the way we like them, with a few small secrets for Saint Joseph’s zeppole that I learned the hard way.
Also discover:
- Difficulty: Medium
- Cost: Low cost
- Preparation time: 45 Minutes
- Cooking time: 20 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 98.65 (Kcal)
- Carbohydrates 13.16 (g) of which sugars 0.58 (g)
- Proteins 5.70 (g)
- Fat 2.86 (g) of which saturated 1.21 (g)of which unsaturated 1.53 (g)
- Fibers 0.40 (g)
- Sodium 89.36 (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
What you need: ingredients and quantities for Saint Joseph’s Zeppole that don’t deflate
To get a texture that holds during cooking, the quantities must be precise. Here’s what you need for about 10-12 large zeppole:
- 8.5 fl oz (about 1 cup + 2 tsp) water (or milk)
- large eggs eggs (3-4 depending on size)
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon sugar (optional)
- to taste sour cherries in syrup
- to taste powdered sugar
- 1 L (about 34 fl oz / 4 1/4 cups) peanut oil
Nutritional info and weights
Weight of a finished zeppola (with cream and cherry): about 120-150 g.
Weight of raw dough per piece: about 60-70 g
Tools
Sometimes the problem isn’t the recipe but the wrong tool. Here’s what I use:
Large star piping tip: It’s essential! The close ridges create folds that help the pastry rise without bursting.
The thermometer: If you can, use it. The oil should be around 338°F and the dough, before adding the eggs, should cool to no less than 118°F.
Parchment paper: Cut it into small squares; it will save your life when you have to drop them into the oil!
- 1 Star piping tip large star piping tip
- 1 Thermometer kitchen thermometer for perfect frying
- 1 Parchment paper parchment paper
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Steps for Saint Joseph’s Zeppole that don’t deflate
All the steps for a perfect result No rushing: follow these steps and you’ll be rewarded:
A preliminary note: First prepare the pastry cream so it has plenty of time to cool (even the day before) and firm up properly.
See the recipe for CUSTARD THAT DOESN’T RUN (also for Thermomix)
1. First of all put the water, the butter, a pinch of salt and a teaspoon of sugar (optional) into a small saucepan.
2. Dry the paste on the heat: When you add the flour to the boiling water and butter, stir until you see a white film on the bottom. Without this step the dough remains too wet and the zeppola will collapse.
3. The 118°F secret: Do not add the eggs to the piping paste while it’s hot (above 140°F the eggs cook immediately!). Wait until it cools to 118°F: that way the dough “absorbs” them well without spoiling.
4. One egg at a time: Mix the first egg in thoroughly until it disappears, then add the second. If the dough “writes” (falls in a ribbon forming a heavy V), stop even if you have half an egg left. If it’s too runny, the zeppola will become more like a fritter.
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5. The fridge trick: If the dough turned out too soft, let it rest 30-40 minutes in the fridge. It will thicken to a spreadable cream consistency and will hold its shape better in the piping bag.
6. Make the hole wide: Pipe the zeppola onto parchment paper making two overlapping circles, but make the central hole much wider than it seems necessary.
7. Be careful because the pastry pushes inward and the hole risks closing up, turning into a ball. Make them about 3-4 inches wide.
8. To avoid ruining them during transfer shape them on parchment and then cut small squares.
9. No thermal shocks! The oil should be between 329°F and 338°F.
If it drops below 320°F, the zeppola soaks up oil and deflates as soon as you remove it.
10. If it rises above 347°F, it will crack immediately because the outer crust hardens while the inside is still pushing to expand.
11. Fry a few at a time: Maximum 2 or 3, otherwise the oil temperature will collapse.
12. Time is your friend: They should cook about 5-6 minutes total. Turn them often with a slotted spoon to brown evenly.
13. Drain excess oil on parchment paper!!Also learn how to make the Orange Bundt Cake in the Air Fryer: the trick to make it tall and fluffy!
14. Cooling is sacred: Wait until the zeppole are completely cold. If they’re even slightly warm, the heat will melt the fats in the cream and it will slip off, ruining all your work.
15. Cut or not to cut? There are two schools of thought. I prefer to fill them on top and inside by cutting them in half following the spiral of the choux pastry, for a more showy effect. If you prefer them “super full”, you can pierce them lightly at the base with the tip of the piping bag and inject some cream inside before decorating the surface.
16. The double swirl of cream: Use a piping bag with a star tip (the same one used for the dough, cleaned!). Make a generous spiral following the zeppola and finish with a taller central swirl.
17. The cherry and syrup: Place a sour cherry in syrup right in the center of the swirl. A small secret: drop just one single drop of its syrup onto the cream — it creates that pastry-shop effect that makes your mouth water!
18. The dusting of sugar: Dust with powdered sugar only a moment before serving. If you do it too early, the cream will absorb it and it will become transparent.
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Storage, tips, notes and variations..
Tip: Only cold cream and cold zeppola should meet! If the zeppola is warm, the cream melts and ruins everything.
The “double baking” trick for unbeatable crispiness If you want your zeppole to stay crispy for hours and be super dry, after frying and draining them, pass them in a preheated oven at 302°F for about 5-8 minutes with the door slightly ajar (you can wedge a wooden spoon in the crack). This step will evaporate the last trace of internal moisture and make them indestructible!
How not to make the cream go soggy The number one enemy of the cream is the moisture of the zeppola. If you’re not in a rush, brush the inside of the zeppola hole with a thin layer of melted cocoa butter or melted white chocolate before adding the cream. You’ll create a waterproof barrier and the zeppola will remain crispy even after hours in the fridge!
Delicious variations to change the flavor
Chocolate: Replace 20 g of flour with 20 g of unsweetened cocoa powder in the dough for dark, dramatic zeppole.
Diplomatic cream: If you want a lighter, airier filling, fold 100 g of sweetened whipped cream into the cold pastry cream. It’s divine!
Cherry heart: Instead of placing the cherry only on top, insert a sour cherry in syrup or a teaspoon of sour cherry jam right inside the zeppola before adding the top swirl of cream. A delightful surprise on the first bite!
Time-saving tip You can prepare the bases at different times! The pastry cream keeps 2-3 days in the fridge if well covered, while the zeppole (without cream) keep perfectly for a whole day in a paper bag (the bread bag). Fill them at the last moment for an instant but very fresh result!
Saint Joseph’s Zeppole That Don’t Deflate! Tricks and Tips!
FAQ (Questions & Answers) for Saint Joseph’s Zeppole that don’t deflate
Everything you would like to know (and what sometimes drives us crazy!) It happens to everyone to be in the middle of making dough and have a last-minute doubt. Here are the answers to the questions you most often ask me to save the result and bring zeppole to the table that deserve top marks!
Why do my zeppole deflate as soon as they’re off the heat?
Most likely the oil was too cold (below 320°F) or you removed them too early. The zeppola needs to cook for about 5-6 minutes: if the inside remains moist, the steam pushes and, once out, the structure collapses. They should be feather-light when you drain them!
Why did they come out smooth without striations?
Here the issue is the piping tip! If you use a smooth one or one with too few teeth, the dough doesn’t get the necessary “folds” to expand properly. Remember: the large star tip isn’t just for looks, it helps the zeppola rise without turning into a ball.
What do I do if the dough is too soft and won’t hold its shape?
Never add raw flour as an emergency fix! The emergency trick is to put the dough in the fridge for 30-40 minutes: the butter firms up and the mixture becomes dense like a spreadable cream, much easier to manage with the piping bag.
Why did the surface crack during cooking?
This usually happens when the oil is too hot (above 347°F). The outer crust hardens immediately, but the inside continues to push to expand and ends up “breaking” the surface. Keep the oil steady at 338°F and turn them often!
Can I prepare everything in advance?
It’s better to make the pastry cream the day before so it’s nice and firm. The zeppole are best eaten fresh, but you can prepare the piping paste (water, butter, and flour) in the morning and add the eggs and fry them in the afternoon.
I hope these little secrets help you bring dream-worthy zeppole to the table! Don’t be discouraged if the first one isn’t perfect; pastry is also about getting the hang of it. If you have doubts or run into an unexpected problem while cooking, write to me below in the comments: I’ll answer right away! A hug from your Sonia – Statusmamma!
