Today I leave you the recipe for zeppole with Nutella mousse, an explosion of taste and flavor thanks to its creaminess and goodness.
We all know well the classic San Giuseppe zeppola with pastry cream and amarena cherries, a true symbol of Campanian pastry and the undisputed star on Father’s Day. But our creativity allows us to change flavors and colors by using different creams and fillings, possibly serving them at other times of the year.
So, if you’re reading this recipe, forget the classic pastry cream, because I’m proposing an equally delicious variant characterized by the delicate working of whipped cream combined with spoonfuls of Nutella, resulting in a texture that melts in your mouth at the first bite.
Preparing it is really simple and quick; just follow all the steps you will find below the recipe and you’re done.
Great to prepare for a Sunday with the family or a birthday party, this zeppola is the kind of dessert that with every bite gives you the emotion and satisfaction of having made it with your own hands.
So, grab your piping bag and prepare this delicious zeppola!
Below I leave you some other fresh and very tasty recipes
- Difficulty: Easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Father's Day, All seasons
Ingredients to prepare zeppole with Nutella mousse
To prepare the choux pastry click here and follow all the steps.
- 1 cup whipping cream
- 5.3 oz Nutella® (3 tablespoons)
- to taste chopped hazelnuts
Tools
- 1 Bowl
- 1 Mixer
- 1 Piping bag
Steps to prepare zeppole with Nutella mousse
To prepare the choux pastry click here and follow all the steps.
Before starting, here are some tips to get a velvety and stable mousse.
The Nutella must be fluid but absolutely not hot. If you heat it too much, it will immediately melt the cream. If it is too cold and hard, it will create lumps in the cream.
Use fresh liquid whipping cream, kept in the fridge until the very last second.
When you combine the Nutella with the cream, use a spatula and fold slowly from the bottom to the top.
In a bowl whip the cream until firm peaks form. Put the Nutella in a fairly large bowl and add a couple of tablespoons of whipped cream. Mix well to soften the Nutella.
At this point, very gently incorporate the rest of the cream with the spatula until the color is uniform. Add the chopped hazelnuts and mix.
Let rest in the refrigerator for at least one hour before transferring it to the piping bag.
Fill your zeppole with the mousse, dust with powdered sugar and sprinkle with chopped hazelnuts.
Once assembled, place the zeppole in the refrigerator for 20 minutes before serving.
All that’s left is to eat them!
How to store zeppole with Nutella and Kinder mousse
Store the zeppole in the refrigerator in an airtight container for two days.
Do you like the recipe? Then come visit me on my Facebook page: you will find many other tasty and tempting recipes! Leave a like HERE. I would love to receive your photos and share them on my blog and page! If you need any advice write to me, I am here to help you….
Big kiss, SEE YOU IN THE NEXT RECIPE!!!
FAQ (Questions and Answers)
Can I prepare the zeppole in advance?
Yes, but with a trick! You can prepare the choux pastry the day before and store it in an airtight container. You can fill them 2 hours before serving. You can also prepare the mousse the day before and keep it in the fridge covered with plastic wrap.
The mousse won’t whip, what did I do wrong?
Probably the cream wasn’t cold enough. Make sure the cream is straight from the fridge and, if it’s very hot, put the bowl and beaters in the freezer for about ten minutes before starting.
