The Saint Joseph’s zeppole with Ferrero Rocher are baked but, with this dough, they can also be cooked in an air fryer. They are light, fluffy and nicely golden, filled with a delicate custard flavored with hazelnut and cocoa, enriched with chopped hazelnuts. It’s a simple and indulgent alternative to the classic zeppola with custard and amarena, traditionally enjoyed on March 19th for Saint Joseph and Father’s Day. Below, let’s see what you need to prepare our delicious Ferrero Rocher–flavored zeppole at home:
Other similar recipes with pâte à choux:
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 30 Minutes
- Portions: serves 6
- Cooking methods: Oven
- Seasonality: Saint Joseph, Father's Day
Ingredients
- 3 eggs
- 1 1/8 cups water
- 5 tbsp butter
- 1 1/4 cups all-purpose flour
- a pinch of salt
- vanilla extract
- 2 egg yolks
- vanilla extract
- 1 tbsp unsweetened cocoa powder
- 2 1/8 cups milk
- 3/4 cup granulated sugar
- 5 tbsp cornstarch
- 3.5 oz hazelnut paste
- to taste chopped hazelnuts
- to taste powdered sugar
- Ferrero Rocher chocolates
Steps
To prepare the choux pastry, put the water and a pinch of salt in a saucepan. Add the butter and bring to a boil.
Add all the flour at once, removing the saucepan from the heat. Mix vigorously until you obtain a smooth, lump-free dough.
Return to the heat and cook over low heat, stirring constantly, until the dough starts to sizzle, pulls away from the sides, and a white film forms on the bottom.
Let the dough cool for 20–30 minutes, transferring it to a bowl, then incorporate the eggs (one at a time, waiting for each to be fully absorbed).
The dough should be glossy and thick and should fall heavily from the spoon. Finally add the vanilla extract and transfer it to a piping bag fitted with a large star tip.
Pipe circles (two rounds for each zeppola) onto a baking sheet lined with parchment paper, spacing them apart because the zeppole will rise during baking.
Transfer to a preheated oven and bake at 392°F for 10–12 minutes. Then, without opening the oven during baking, lower the temperature to 338°F and continue baking for another 20–25 minutes, until they are puffed and golden.
Leave in the turned-off oven for a few minutes with the door slightly open, then remove and cool completely on a wire rack.
Meanwhile, prepare the Ferrero Rocher custard. Heat the milk in a small saucepan.
In a saucepan, beat the egg yolks with the sugar and the hazelnut paste. Add the vanilla extract, the sifted cornstarch and cocoa, gradually pouring in the warmed milk.
Continue whisking by hand, bring the saucepan to the heat, and cook until the custard thickens.
Once the custard has cooled, fill the inside of the zeppole using a piping bag. Finish with a swirl of custard on top and garnish with chopped hazelnuts, powdered sugar and a Ferrero Rocher on each zeppola.
Transfer to a serving platter and serve. The Saint Joseph’s zeppole with Ferrero Rocher are ready to be enjoyed!
Bon appétit and… 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.
