Baked zeppole with cream that are soft, light, and delicious. How good are zeppole! The recipe for the traditional Father’s Day dessert. The classic zeppole are fried and covered with cream, but today I want to show you how I prepared them in a lighter version by simply baking them. A light choux pastry that is easy to prepare and results in very light Cream Puffs to be filled with soft custard. I cut the zeppole in half and filled them with cream, added more cream on top, and the classic candied cherry that cannot be missed. Imagine the delicious goodness of my Zeppole with cream, so good that I’m sure you won’t miss the classic fried version. Also check out the recipe for the Sfinci di San Giuseppe and the recipe for the Genovesi di Erice. Let’s then hurry to the kitchen and prepare the San Giuseppe Baked Zeppole together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Medium
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day
- Energy 159.66 (Kcal)
- Carbohydrates 19.34 (g) of which sugars 8.37 (g)
- Proteins 4.52 (g)
- Fat 7.73 (g) of which saturated 4.43 (g)of which unsaturated 3.31 (g)
- Fibers 1.86 (g)
- Sodium 58.39 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Zeppole with Cream
- 3 eggs
- 200 ml water
- 180 g flour
- 70 g butter
- 1 pinch salt
- 2 egg yolks
- 80 g sugar
- 4 tablespoons potato starch
- 400 ml whole milk
- 1/2 lemon zest (untreated)
- 10 candied cherries
- to taste powdered sugar (for decoration)
Tools needed to prepare Zeppole with Cream
- Piping bag
- Hand whisk
How to prepare the Baked Zeppole
Pour the water, butter in small pieces, and a pinch of salt into a saucepan. Bring to a boil. Lower the heat and add the flour to the saucepan. Stir over low heat with a wooden spoon until a compact dough forms that detaches from the sides of the pan. Transfer the dough to a bowl and let it cool. Add one egg at a time, incorporating it into the dough before adding another. In the end, you will get a smooth and shiny dough.
Transfer the dough into a piping bag with a large star nozzle. Preheat the oven to 392°F. Shape the Zeppole by piping two circles one on top of the other on a baking sheet lined with parchment paper. Space them apart as they will puff up during baking. With these quantities, I made 10 medium ones, but you can make them any size you prefer.
Bake the Zeppole in a static oven at 392°F for 15 minutes. Lower the temperature to 356°F and continue baking for 10 minutes. Turn off the oven, leaving its door slightly open by placing the handle of a wooden spoon, and let them cool before removing them from the oven.
Beat the egg yolks with sugar with a whisk until you get a light and frothy mixture. Add the potato starch and mix. Heat the milk in a saucepan with the lemon zest, bringing it almost to a boil. Add the whipped eggs to the milk. Let the cream thicken by stirring with a whisk for about 1-2 minutes over medium heat. Transfer the Cream to a bowl and let it cool.
Place the custard in a piping bag with a large star nozzle. Gently cut the zeppole in half. Fill the base with 2 layers of cream. Cover with the other half. Prepare all of them the same way.
Dust the zeppole with powdered sugar. Make a cream tuft in the center of each zeppola. Place a candied cherry in the center.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the zeppole ahead of time and store them in a container or a food bag for up to 2-3 days
Also check out the recipe for the Lemon Cream Pie
Your Questions
Can I bake zeppole in an air fryer?
Yes, at 374°F for the first 12-14 minutes, then lowering the temperature to 338°F, let them cook for another 10 minutes
What can I substitute for custard?
With whipped cream, Chantilly cream, or milk cream
