Wednesday, June 12 2024

Zeppole al Cacao con Crema Pasticcera is a true Italian delicacy that will transport your taste buds to the heart of Italy.

These luscious chocolate doughnuts, filled with velvety pastry cream, are a cherished treat across the country.


The deep, rich cocoa flavor of the doughnut perfectly complements the sweet and creamy interior, making each bite a heavenly experience.

Whether you’re celebrating a special occasion or simply craving a taste of Italy, follow this recipe to create these divine Zeppole that will leave everyone wanting more.

 

 

Makes about 16 zeppole

Ingredients:

For the Zeppole:

  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • A pinch of salt
  • 1 cup water
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • Vegetable oil for frying

For the Pastry Cream:

  • 1 1/2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract

For garnish:

cherries

Instructions:

For the Zeppole:

  1. Prepare the Dough:
    • In a medium-sized saucepan, combine water, butter, sugar, and a pinch of salt. Bring it to a gentle boil, then remove from heat.
  2. Mix the Dry Ingredients:
    • In a separate bowl, whisk together the all-purpose flour, cocoa powder, and baking powder.
  3. Combine Wet and Dry Ingredients:
    • Add the dry ingredient mixture to the saucepan with the butter and water. Stir vigorously until a thick, smooth dough forms.
  4. Add Eggs:
    • Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition. You should have a sticky, smooth dough.
  5. Fry the Zeppole:
    • In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
    • Carefully drop spoonfuls of dough into the hot oil and fry until golden brown, turning them to ensure even cooking. It should take about 3-4 minutes per zeppola. Do not overcrowd the pot; fry them in batches.

For the Pastry Cream:

  1. Heat the Milk:
    • In a saucepan, heat the milk over medium heat until it starts to simmer. Do not let it boil.
  2. Whisk Egg Yolks:
    • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until it becomes a smooth, pale mixture.
  3. Temper the Eggs:
    • Slowly pour the heated milk into the egg yolk mixture, whisking continuously.
  4. Cook the Pastry Cream:
    • Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens. This should take about 5-7 minutes.
  5. Add Vanilla:
    • Remove from heat and stir in the vanilla extract.
  6. Cool the Cream:
    • Allow the pastry cream to cool to room temperature.

Assemble Zeppole al Cacao con Crema Pasticcera:

  1. Fill the Zeppole:
    • Once both the zeppole and pastry cream have cooled, use a pastry bag with a filling tip to inject the cream into the center of each zeppola.
  2. Serve and Enjoy:
    • Add a few cherries to the top of the zeppole and dust with powdered sugar for a final touch and serve these heavenly Zeppole al Cacao con Crema Pasticcera as a delightful dessert that captures the essence of Italian cuisine.

These Zeppole are a true masterpiece of Italian culinary craftsmanship. With their rich chocolate exterior and luxurious pastry cream filling, they are bound to delight your taste buds and transport you to the enchanting streets of Italy. Buon appetito!

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