This year I was late in sharing my Cocoa Zeppole di San Giuseppe with choux pastry! But always in time to make them for any other occasion, because the variant of my always super-tested recipe is irresistible and perfect even for those who love to treat themselves to a sweet treat now and then! The variant not only includes the addition of cocoa in the basic dough, but the filling is also very different, because in my view, the combination of cocoa and mascarpone and Greek yogurt frosting is the best! Certainly, I am deviating from the usual standards, so if you are more traditional, I recommend filling these wonderful creations of Neapolitan pastry with classic custard. If instead, you are a bit less purist and interested in a lighter filling, without further weighing down these preparations with eggs, take a look at my vegan lemon cream, which can easily be flavored with mandarin if needed. However you fill them, and aside from Father’s Day, these zeppole will be the perfect and inviting pastries to offer at all your most important occasions, birthdays, anniversaries, and any other celebrations!
If you love choux pastry, I recommend trying these other two variants as well:
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 26-28 zeppole
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/8 cups all-purpose flour
- 1 1/2 tbsp unsweetened cocoa powder
- 2/3 cup water
- 5 2/3 tbsp butter
- 4 eggs
- 1 pinch salt
- 8.8 oz mascarpone
- 5.3 oz Greek yogurt
- 1/2 cup whipping cream
- 1/2 cup powdered sugar (+ 2 tablespoons)
- 2/3 oz strawberry juice (optional)
- 2.8 oz strawberries
- as needed chocolate sprinkles
- as needed powdered sugar
- 1 tbsp acacia honey
- A few drops orange juice
Tools:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Saucepan
- 1 Wooden Spoon
- 1 Piping Bag
- 1 Baking Tray
- 1 Mixing Bowl
- 1 Spatula
Steps
In a mixing bowl, combine the flour with the sifted cocoa.
In a medium saucepan, pour the water and add the soft butter cut into cubes.
Add a pinch of salt and melt over low heat.
Wait for the first sign of boiling.
At this point, add the dry ingredients all at once and mix well for a few minutes with a wooden spoon.
Gradually, you will notice that the dough changes consistency, so mix until it detaches from the sides of the pan and forms a sort of ball.
Turn off the heat and let it cool for a couple of minutes, continuing to compact, then incorporate the eggs, one at a time.
Mix vigorously, allowing each egg to absorb well.
Only when this operation has occurred can you add the next one.
Once all 4 eggs are added, you will get a smooth and homogeneous dough with a rather creamy consistency.
Transfer the dough into a piping bag with a large star tip and distribute the zeppole on a baking tray lined with parchment paper, making a double circle.
Continue until the dough is finished. Place in a ventilated oven at 392°F for 15 minutes, then lower to 374°F for another 10 minutes. Then turn off and let rest in the oven with the door slightly open for 10 minutes, using a kitchen spoon to help, this will help dry the zeppole well.
Remove from oven and let cool completely at room temperature*. In the meantime, prepare the frosting by mixing the mascarpone with the yogurt in a bowl.
Add the powdered sugar and mix well.
Separately, after whipping the very cold heavy cream from the refrigerator with 2 tablespoons of powdered sugar, add it little by little to the mascarpone and yogurt cream, mixing with slow movements from the bottom up.
Wash and chop the strawberries into small pieces and let them marinate for 1 hour with one or two drops of orange juice and honey. They will release a sweet liquid, take just 2 tablespoons of it and add it to the cream (this step is optional). Mix everything again with slow movements to avoid deflating the mixture and keep in the fridge until ready to garnish.
You are ready to assemble your cocoa choux pastry zeppole. Once cooled, cut off the top with a knife and fill them with the mascarpone and yogurt frosting. Close them and garnish also on top. Add chocolate shavings or sprinkles and some strawberry pieces.
And voilà… the cocoa choux pastry zeppole are ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!
More shots…
Storage
👉 You can store the choux pastry zeppole without filling at room temperature for several days inside an airtight container. They will remain nice and crisp like the first day and ready to be filled or garnished.
Tips and Suggestions
🟣* I always recommend preparing the zeppole the day before so that they have time to cool to room temperature and become soft. In fact, once out of the oven, they will initially be harder and crunchier, which is perfectly normal. Once cooled and stored for a few hours inside an airtight container, they will become soft and ready to be filled.
