Baked St. Joseph’s Zeppole: The trick for dry, light choux pastry
How to make baked St. Joseph’s Zeppole without them collapsing
Why do baked zeppole often become soggy?
The biggest challenge when choosing baked instead of fried zeppole is achieving a choux pastry that remains high, light and, above all, dry inside.
The common problem is that, once removed from the oven, zeppole tend to “settle” or stay moist and heavy in the center, undoing all the work done with the piping bag.
The frustration of watching a beautiful dessert deflate in seconds is a classic of home baking.
In this recipe we solve the problem using the “vent” technique: in the last minutes of baking, keep the oven door slightly open to allow residual moisture to escape, leaving the zeppole crisp outside and hollow inside.
In addition, the balance of butter and eggs in this specific batch guarantees a strong structure that perfectly supports the weight of the pastry cream.
Whether to celebrate Dad or simply for a lighter sweet craving, these zeppole won’t make you miss the fried ones. Let’s get to work!
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 45 Minutes
- Cooking time: 1 Hour
- Portions: 4 giant zeppole
- Cooking methods: Oven, Frying
- Cuisine: Italian
- Energy 3.20 (Kcal)
- Carbohydrates 0.41 (g) of which sugars 0.24 (g)
- Proteins 0.05 (g)
- Fat 0.16 (g) of which saturated 0.07 (g)of which unsaturated 0.05 (g)
- Fibers 0.01 (g)
- Sodium 38.97 (mg)
Indicative values for a portion of 70 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 Baked St. Joseph’s Zeppole
- 1 cup all-purpose flour (type 00 equivalent)
- 6 tbsp butter
- 7 fl oz water
- 3 eggs (about 3 medium, weighed without shells)
- 1 pinch fine salt
- 7 fl oz whole milk
- 2 fl oz heavy cream
- 1/3 cup granulated sugar
- 2 egg yolks (medium)
- 2 1/2 tbsp cornstarch
- 1 lemon zest (organic)
- to taste Amarena cherries in syrup
- to taste powdered sugar
Tools
- Kitchen scale
- Saucepan
- 1 Electric mixer
- 1 Wooden spoon
- 1 Baking sheet
- 1 Piping bag
- 1 Star piping tip
How to make baked St. Joseph’s Zeppole without them collapsing
In a saucepan, warm the milk and cream with the grated lemon zest. Separately, whisk the egg yolks and sugar, then add the cornstarch. Pour the hot liquid over the mixture, stir and return to low heat until it thickens. Transfer to a wide dish, cover with plastic wrap directly on the surface and chill thoroughly (first at room temperature, then in the refrigerator).
Heat the water, butter and salt. When it boils and the butter has melted, remove from the heat and add the flour all at once. Stir vigorously and return to the heat for 1-2 minutes, until a ball forms that leaves a pale film on the bottom of the pan. Transfer to a bowl and spread the dough to let it cool slightly.
Beat the eggs separately. Start incorporating them into the dough little by little using the electric mixer. Attention: do not add more egg until the previous addition has been fully absorbed. You should obtain a smooth, consistent dough.
Transfer the dough into a piping bag. On a baking sheet lined with parchment, pipe 4 zeppole of about 3-4 inches (8-10 cm) by making two concentric rings, one above the other. Bake in a convection oven at 338°F on the lower rack for 45 minutes. At this point, insert the handle of a wooden spoon into the oven door to keep it slightly ajar and continue baking for another 15 minutes. Remove from the oven and let cool completely.
5. Filling
Briefly whip the chilled custard with a whisk to soften it, put it into a piping bag and fill the zeppole with two rings of cream. Place an Amarena cherry in the center and dust with powdered sugar.
Ingredient Notes and Substitutions
Butter: In this baked version we slightly increase the fat compared to the fried one to give more structure and flavor.
Eggs: Remember to weigh them when possible; choux pastry is pure chemistry!
STORAGE
Baked zeppole fear humidity. Store them unfilled in a tin box for up to 2 days. If already filled, they should be eaten within a few hours or kept in the refrigerator (but they will lose crispness).
Recipe Variations
Double filling: If you like a challenge, cut the zeppola in half and also fill the inside with a thin layer of cream before decorating the surface.
Decadent: Add a teaspoon of unsweetened cocoa to half the cream for a two-tone effect.
Tips
Do not open the oven: During the first 45 minutes it is forbidden to open the door, or the steam will escape and the zeppole will fall.
The hole: When piping, leave a small central hole: during baking the dough expands inward and may close too much if you don’t leave enough space.
FAQ (Questions and Answers)
What’s the difference between zeppole and St. Joseph’s profiteroles?
Zeppole are often confused with St. Joseph’s profiteroles, but they are two distinct pastries. The St. Joseph’s profiteroles differ from Neapolitan Zeppole mainly in a shape more similar to classic profiteroles and by the absence of pastry cream on the surface, which is instead present inside the zeppole.
How many days can empty zeppole be stored?
Unfilled Neapolitan zeppole, fried or baked, once cooled can be stored in an airtight container for up to 3 days. Alternatively you can freeze them for up to 1 month and thaw as needed.
How to make a piping bag for zeppole?
If you don’t own a piping bag and don’t want to buy one, you can make one at home. Take a piece of parchment paper and roll it into a cone. To keep the cone from opening while you use it, secure it with a small piece of tape. Once filled, snip the tip with scissors to create an opening and use it.
Which tip is best for piping zeppole?
To achieve perfect zeppole you should use a closed 7-point star tip with a diameter of about 1 inch (≈0.94 in).
Why should the oven door be left slightly open at the end?
This allows the internal steam of the choux pastry to escape, making the zeppola hollow and light instead of moist and heavy.
Can I use only milk for the custard?
Yes, but the cream adds that “professional” density that holds the weight of the Amarena cherry well.
Should the oven be convection or conventional?
For choux pastry, convection is preferable because it dries the pastry better, but if you only have a conventional oven, increase the temperature to 374°F.
