The zeppolone with custard chantilly and strawberries is the large version of the classic San Giuseppe zeppole, with a different filling — very delicious and easy to prepare. Great for other occasions, not just Father’s Day.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Father's Day, All seasons
Ingredients
- 1 cup water
- 1 1/4 cups 00 flour (or all-purpose flour)
- 7 tbsp butter
- 4 eggs
- 1 pinch salt
- to taste grated lemon zest (Alternatively vanillin)
- 3/4 cup heavy cream (for whipping)
- 2 cups strawberries
- to taste powdered sugar
- 6 eggs
- 2 1/8 cups whole milk
- 2/3 cup granulated sugar
- 6 tbsp + 3/4 tsp cornstarch (cornflour)
- 1 bean vanilla bean
Tools
- 3 Bowls
- 2 Saucepans
- 1 Baking tray
- 1 Piping bag
Steps
Let’s see how to prepare the zeppolone.
First prepare the choux pastry: in a saucepan bring the water, butter and salt to a boil, then add the flour all at once, stirring well until the dough pulls away from the bottom and sides of the pan. When it’s ready, let it cool slightly. Once lukewarm, add the eggs one at a time, mixing well until they are incorporated. Take a large baking sheet lined with parchment paper and, using a piping bag, form two or three overlapping circles about 9.5–10.25 inches (24–26 cm) in diameter. Put it in the oven and bake for about 25–30 minutes, or until it reaches the desired golden color — be sure it is dry and not moist; when baked, let it cool. Meanwhile, prepare the custard: heat the milk with the vanilla in a saucepan; in a bowl beat the eggs, cornstarch and sugar well, pour in the hot milk, mix well and return to the heat until it thickens, then let it cool. When the custard is cold, add the whipped cream, folding from the bottom up. Cut the strawberries in half or into cubes. Split the zeppolone in half and place it on a serving plate, fill with plenty of chantilly cream, add the strawberries, a little more cream and close with the top layer; dust with powdered sugar and bring to the table.
notes
I made it 9.5–10.25 inches (24/26 cm) but you can make it larger or smaller depending on your needs. You can also pipe small mounds of cream alternated with strawberries on top and then dust with powdered sugar. If there are leftovers, store in the refrigerator in a closed container for up to 2 days.
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