The Pan di Stelle baked zeppole are a delicious variation of the classic zeppole, made with cocoa choux pastry and filled with a soft cream based on mascarpone, whipped cream and Pan di Stelle cookies. They are perfect as a Sunday dessert, for St. Joseph’s Day or Father’s Day and to amaze guests with a decorative yet easy-to-make dessert. To get extra-crispy zeppole, let them dry for a few minutes in the turned-off oven with the door slightly open. Also remember to fill them only when completely cold and keep them refrigerated until serving. Below, let’s see what you need to prepare our Pan di Stelle baked zeppole at home:
Other recipes for Father’s Day desserts :
- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
Ingredients
- 3 large eggs
- 2 tbsp granulated sugar
- 1 1/8 cup water
- 5 tbsp unsalted butter, cut into pieces
- 1 cup + 2 tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- vanilla extract
- 3/4 cup + 1 1/2 tbsp heavy cream (for whipping)
- 7 oz mascarpone
- 6 tbsp + 2 tsp powdered sugar
- as needed Pan di Stelle spread
- 2 oz Pan di Stelle cookies (+ as needed for decoration)
Steps
Pour the water into a saucepan, add the salt and the butter cut into pieces, the sugar, and bring to a boil.
Remove from the heat and add the flour and the unsweetened cocoa powder all at once. Stir vigorously until you obtain a smooth, lump-free dough.
Return the saucepan to low heat and continue stirring until the dough begins to sizzle and pull away from the sides, forming a film on the bottom.
Transfer the dough to a bowl and let it cool for about 30 minutes. Incorporate the eggs one at a time, mixing well until fully absorbed. Add the vanilla extract as well, until you obtain a glossy, thick dough.
Transfer the dough to a piping bag fitted with a large star tip. Pipe rings onto a baking sheet lined with parchment paper, making two rounds of dough for each zeppola and leaving space between them.
Bake in a preheated oven at 392°F for 10-12 minutes. Then lower the temperature to 338°F and continue baking for another 20-25 minutes until puffed.
Leave them for a few minutes in the turned-off oven with the door slightly open, then remove from the oven and cool completely on a wire rack.
In the meantime, whip the cream with the powdered sugar. Add the mascarpone, one tablespoon of Pan di Stelle spread and fold in the crumbled cookies.
Cut the zeppole horizontally in half. Fill with the mascarpone cream and a little Pan di Stelle spread. Close the zeppole and decorate with more mascarpone cream, crumbled cookies and a dusting of powdered sugar.
Bon appétit… see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
