LARGE CREAM AND BLACK CHERRY ZEPPOLE, a Father’s Day dessert with choux pastry maxi zeppola filled and baked, a San Giuseppe dessert.
Simple and delicious, the large cream and black cherry zeppola is a choux pastry dessert for Father’s Day but there’s nothing stopping us from making it any time, filled with syrupy black cherries it’s very tasty.
The large cream and black cherry zeppola is for those who don’t want to make many zeppole, just prepare one large zeppola to slice into pieces, this serves about 4-6 people.
Pastry cream with black cherries or candied cherries is perfect for zeppole, they are usually filled this way, but you can vary with your preferred cream or one of these HERE.
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 5-6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 139.22 (Kcal)
- Carbohydrates 17.56 (g) of which sugars 6.54 (g)
- Proteins 5.74 (g)
- Fat 5.44 (g) of which saturated 2.95 (g)of which unsaturated 2.31 (g)
- Fibers 0.48 (g)
- Sodium 56.31 (mg)
Indicative values for a portion of 50 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
- 1 cup all-purpose flour
- 1/2 cup water
- 2 tbsp butter
- 2 cups pastry cream
- 3.5 oz syrupy black cherries
- 3 eggs
Preparation
Put the water with butter and a pinch of salt in a saucepan and bring it almost to a boil.
Pour in the flour all at once and stir with a spoon until the dough detaches from the sides.
Remove from the stove and let cool, prepare the pastry cream HERE and let cool.
Place the dough in a mixer or work by hand, add one egg and mix with the spoon to incorporate.
Then move on to the second and finally the third, do not add the second egg if the first is not well incorporated.
Place the mixture in a piping bag and draw two circles on a baking sheet lined with parchment paper.
One smaller and one larger around, I made three by placing the mixture on top of the second circle.
Bake in a preheated oven at 355°F for 25 minutes, remove and let cool.
Cut the large zeppola with a knife into two parts and fill with the cream, add the whole or halved cherries and close with the choux.
Dust with powdered sugar.
Bon appétit
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