Zeppole with custard cream are delicious desserts made from choux pastry typically prepared for Father’s Day. These large cream puffs are filled with a soft and velvety custard cream, dusted with powdered sugar, and topped with a tasty syrupy black cherry. The preparation is quite simple and the result is guaranteed. If you like, you can also try this version found Here. But let’s see together how to make them.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 233.71 (Kcal)
- Carbohydrates 21.83 (g) of which sugars 11.96 (g)
- Proteins 8.14 (g)
- Fat 12.91 (g) of which saturated 7.50 (g)of which unsaturated 5.11 (g)
- Fibers 0.35 (g)
- Sodium 199.80 (mg)
Indicative values for a portion of 125 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 Zeppole with Custard Cream
- 1 1/3 cups all-purpose flour
- 3/4 cups water
- 1/2 cups butter
- 8 eggs
- 1 pinch salt
- 1 qt custard cream
- 12 syrupy black cherries
- to taste powdered sugar
What You Need for Zeppole with Custard Cream
- 1 Small Pot
- 1 Spatula
- 2 Piping Bag
- 1 Star Tip
- Baking Paper
Steps for Zeppole with Custard Cream
In a pot, pour the water, add the butter and a pinch of salt, and set over the heat. When the butter has completely melted and the water is about to boil, add the flour all at once.
Quickly mix with a spatula. The flour will immediately absorb the water and form a ball. Continue to stir until a skin forms on the bottom of the pot.
At this point, turn off the heat and wait for the mixture to cool slightly. Meanwhile, crack the eggs into a bowl and add them to the dough one at a time. Do not add the next egg until the previous one is fully incorporated.
This step should be done using a spatula, a fork, or even electric beaters. Continue adding the eggs, letting them absorb gradually.
Line the baking sheet with parchment paper or grease it. Place the dough in a pastry bag with a star tip and create circles, spacing them apart, as they will puff up during baking.
Bake in a preheated ventilated oven at 392°F for 15 minutes, then lower the temperature to 356°F and bake for another 6-7 minutes, checking often as temperatures vary.
Finally, leave them in the turned-off oven for another 10 minutes with the door ajar, holding it open with the handle of a wooden spoon, so the zeppole dry well inside.
Prepare the custard cream with 1 quart of milk, following the recipe found Here and let it cool with plastic wrap directly on the surface.
Place the cold cream in a piping bag with a star tip and fill the zeppole, placing them on a tray as you go.
When all the cream puffs are filled, add a syrupy black cherry in the center of the cream placed on top.
Dust generously with powdered sugar and serve. Enjoy your tasting!
Annamaria’s Tips
You can also read this other version found Here
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