The baked zeppole with choux pastry with oil are the lighter and more digestible version of the classic St. Joseph’s dessert, ideal for those who want to enjoy a soft and delicious dessert without butter and without frying.
The dough made with seed oil instead of butter ensures a soft interior and delicately crispy outside, perfect for accommodating a creamy filling. Baking or using the air fryer makes these zeppole even lighter, without giving up tradition and authentic taste.
Decorated with a generous tuft of velvety custard and a syruped black cherry or a candied cherry, these zeppole are the perfect dessert to celebrate Father’s Day or any special occasion.
Discover all the tips to make them to perfection and bring to the table a refined and irresistible dessert.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: About 15 zeppole
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: St. Joseph, Father's Day
Ingredients for Baked Zeppole with Choux Pastry with Oil:
- 2/3 cup vegetable oil
- 1 cup water
- 1 pinch fine salt
- 1 1/4 cup all-purpose flour
- 4 medium eggs
- 1 2/3 cups whole milk
- 4 medium yolks (at room temperature)
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1 pod vanilla
- as needed candied cherries (or syruped black cherries)
Tools for Baked Zeppole with Choux Pastry with Oil:
- 2 Saucepans
- 1 Whisk
- 1 Pastry Bag
- 1 Baking Sheet
Steps for Preparing and Baking Zeppole with Choux Pastry with Oil:
Prepare the grandmother’s custard, (RECIPE) we have also provided the video (below the zeppole image), compared to the recipe we used vanilla instead of lemon peel, for using vanilla we cut the pod vertically and with a knife removed the pulp, then we put the pod and pulp in the milk and when it reached the boil we removed the pod and stirred well.
ATTENTION: For the zeppole there are two preparation methods:
– put only the cream on top and decorate them
– put the cream inside the zeppole and on top as decoration, if you choose this option DOUBLE the amount of cream.
For the choux pastry with oil (RECIPE) proceed as per recipe, then place parchment paper on the baking sheet and place the mixture in a pastry bag with a star nozzle (about 3/8 inch diameter).
Draw small rings with the dough, making two overlapping rounds to create a higher edge, the diameter of the rings about 3-4 inches.
Leave them well spaced because they will grow during cooking.If you use the air fryer, you will need to do multiple batches. Follow the cooking times as per recipe.
When the zeppole are cold, proceed to the final preparation of the recipe, put the cream in a pastry bag:
for cream only on the top: make two rounds of cream on the zeppole and decorate with syruped black cherries or candied cherries.
if instead, you want to fill the zeppole with cream in the lower part, make two holes and fill with cream, then turn the zeppole and make the final decoration (remember to double the cream dose if you make this version)
Now your baked zeppole are ready to be enjoyed.
FAQ (Questions and Answers)
Are baked zeppole with oil lighter than the classic ones?
Yes! The absence of butter and the baking make this version lighter than the fried zeppole, without sacrificing the crispness and softness of the dough.
How do I know if the zeppole are cooked?
They should be well inflated and golden. To check, you can touch one: if it’s light and dry, it’s ready. If it feels too soft or yields under your fingers, extend the cooking for another 5 minutes at 320°F.
When should I fill them with custard?
The zeppole should be filled only when they are completely cold, otherwise the heat will melt the cream and ruin the consistency of the dessert.
How to decorate them best?
Classic custard or chocolate for a tasty filling.
A dusting of powdered sugar for an elegant touch.
Syruped black cherry or candied cherry on the cream for a traditional touch.
