MINI ZEPPOLE WITH CREAM AND NUTELLA

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• Let’s prepare the choux pastry together to make the zeppole.

  In a saucepan, bring the water, salt and butter to a boil.

  When the butter has completely melted, add all the flour at once and stir until all the water has evaporated and the dough pulls away from the sides of the pan forming a ball.

  Turn off the heat and let the dough cool in a bowl.

  Add the eggs one at a time; it’s important to incorporate one egg at a time, stirring with a wooden spoon.

  Put the mixture into a piping bag fitted with a star tip and form the mini zeppole by piping a circle — or better, a spiral that we will close inside — onto a baking sheet lined with parchment paper.

  Bake in a preheated oven at 356°F until they lift off the baking sheet with a spatula and turn golden.

  When done, let them cool in the oven with the door slightly ajar.

  Meanwhile, whip the cream with the mascarpone and keep it in the fridge until ready to use.

  Once the zeppole are completely cool, you can begin decorating them.

  Arrange the zeppole on a platter or serving plate.

  Prepare two piping bags with a star tip, one filled with Nutella and one with the mascarpone and cream mixture.

  First decorate with a ring of the mascarpone and cream, letting a little fall into the hole of the zeppola, and finish with a dollop of Nutella. Garnish with dark chocolate shavings.