Zeppole with chocolate cream a delicious version of the traditional dessert for Father’s Day. The Zeppole di San Giuseppe are an essential dessert, at least in my region, for March 19th. The classic zeppole are those fried and filled with pastry cream, but even in the lighter baked version they have their charm. The recipe I’m sharing today is for delicious oven-baked Zeppole with chocolate cream, a special variation of the classic recipe. I prepared the oven-baked Zeppole and then filled and decorated them with a luscious cocoa cream and the classic candied cherry. I also recommend not missing the recipe for Sicilian Sfinci with ricotta and the recipe for the Tart with cream and cherries. So let’s get to the kitchen and prepare some delicious Zeppole with baked cream
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Zeppole with cream
- 3 eggs
- 0.85 cups water
- 1.5 cups flour
- 5.3 tbsp butter
- 1 pinch salt
- 2 egg yolks
- 0.4 cups sugar
- 1.7 cups whole milk
- 3 tbsp flour
- 2 tbsp unsweetened cocoa powder
- 10 candied cherries
- to taste powdered sugar
What you need
- Piping bag
How to prepare Zeppole with chocolate cream
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 all at once into the saucepan. Stir over low heat with a wooden spoon until you form a compact dough that detaches from the sides of the saucepan. Transfer the dough to a bowl and let it cool. Add one egg at a time and mix it into the dough before adding another one. In the end, you will get a smooth and shiny dough.
Transfer the dough into a piping bag with a large star tip. Preheat the oven to 392°F. Shape the Zeppole with two circles on top of each other on a baking sheet lined with parchment paper. Space them apart because they will puff up during baking. With these quantities, I made 10 medium-sized 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 the oven door slightly open by placing the handle of a wooden spoon. Let them cool before removing them from the oven.
Whisk the 2 egg yolks with the sugar using a whisk until you get a light and foamy mixture. Add the flour and unsweetened cocoa and mix. Heat the milk in a saucepan until it’s almost boiling. Add the whipped eggs to the milk. Let the cream thicken, stirring with a whisk for about 1-2 minutes over medium heat. Transfer the Cream to a bowl and let it cool.
Place the cocoa cream in a piping bag with a large star tip. Gently cut the zeppole in half. Fill the base with 2 rings of cream. Cover with the other half. Prepare them all the same way. Dust the zeppole with powdered sugar. Make a dollop of cream in the center of each zeppole. Place a candied cherry in the center.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the zeppole in advance and store them in a container for 1-2 days without filling them
Also, don’t miss the recipe for the Cocoa cake with milk cream
