ZEPPOLE WITH DOUBLE CREAM (CUSTARD & CHOCOLATE)
Do you want to make perfectly crispy and golden fried zeppole covered with delicious custard and rich chocolate?
You are in the right place! In this easy-to-follow recipe, we will guide you through each step to create authentic Italian-style zeppole, light and airy doughnuts with a mouthwatering double cream topping.
Whether you make them for a special occasion or simply for a sweet treat at home, these homemade zeppole will delight your taste buds.
Why You’ll Love This Recipe
- Authentic Italian Flavor: Classic zeppole with a crispy exterior and airy inside.
- Double Cream Topping: A perfect combination of velvety custard and decadent chocolate custard.
- Customizable: Serve with powdered sugar, granulated sugar, or both for a personalized finish.
Cooking Time: 1 hour
Servings: 6–8
Ingredients
For the Zeppole Dough:
- 2 cups all-purpose flour
- 1 cup water
- 1 stick (½ cup) unsalted butter, chopped
- 5 medium eggs
- A pinch of salt
For Coating:
- Granulated sugar (optional)
- Powdered sugar (optional)
- Oil for frying
For the Filling:
- 2 cups custard (Crema Pasticcera Recipe)
- 2 cups chocolate custard (Crema Pasticcera al Cioccolato Recipe)
Method
Prepare the Dough
- Boil Water and Butter: In a medium saucepan, combine water, butter, and a pinch of salt. Heat over medium flame until the butter melts and the mixture simmers.
- Add Flour: Remove from heat, add the flour all at once, and stir vigorously until the dough pulls away from the sides and forms a ball.
- Cool Dough: Transfer the dough to a stand mixer with the paddle attachment. Knead on low speed for 2–3 minutes to cool.
Incorporate Eggs
- Add Eggs One at a Time: While mixing on medium speed, add the eggs one by one, ensuring each is fully incorporated before adding the next. The dough should become smooth, glossy, and creamy.
Form the Zeppole
- Prepare Baking Paper Squares: Cut out small squares of parchment paper, one for each zeppola.
- Pipe the Dough: Fill a pastry bag fitted with a large star nozzle. Pipe dough rings onto the parchment, layering 2–3 rings for height.
Fry the Zeppole
- Heat the Oil: In a deep pot or fryer, heat oil to 350°F (180°C).
- Fry in Batches: Drop zeppole, parchment paper and all, into the oil. The paper will release easily as the dough cooks—remove it with tongs.
- Cook Evenly: Fry the zeppole, flipping to ensure even cooking, until golden brown and puffed (about 4–5 minutes). Drain on paper towels.
Coat the Zeppole
- Granulated Sugar Coating (Optional): Roll the hot zeppole in granulated sugar for a crunchy finish.
- Powdered Sugar Option: Once cool, dust with powdered sugar instead of granulated sugar for a lighter touch.
Fill and Serve
- Fill with Creams: Using a pastry bag, pipe custard into the center of each zeppola and top with chocolate custard. Alternatively, reverse the layers for variety.
- Garnish: Dust with powdered sugar and serve immediately.
Tips for Success
- Oil Temperature: Keep the frying oil at a consistent 350°F (180°C) to ensure the zeppole cook evenly and don’t absorb excess oil.
- Proper Dough Texture: The dough should be smooth and pipe easily but hold its shape when piped.
- Chill Creams: Use well-chilled custards for easier piping and a clean finish.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 6 g |
| Carbohydrates | 42 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Sodium | 90 mg |
Enjoy Your Homemade Zeppole
Pair these indulgent treats with a cup of espresso or a dessert wine for the ultimate Italian experience. Buon appetito!
Zeppole With Double Cream (Custard & Chocolate)
Ingredients
For the Zeppole Dough:
- 2 cups all-purpose flour
- 1 cup water
- 1 stick ½ cup unsalted butter, chopped
- 5 medium eggs
- A pinch of salt
For Coating:
- Granulated sugar optional
- Powdered sugar optional
- Oil for frying
For the Filling:
- 2 cups custard Crema Pasticcera Recipe
- 2 cups chocolate custard Crema Pasticcera al Cioccolato Recipe
Instructions
Prepare the Dough
- Boil Water and Butter: In a medium saucepan, combine water, butter, and a pinch of salt. Heat over medium flame until the butter melts and the mixture simmers.
- Add Flour: Remove from heat, add the flour all at once, and stir vigorously until the dough pulls away from the sides and forms a ball.
- Cool Dough: Transfer the dough to a stand mixer with the paddle attachment. Knead on low speed for 2–3 minutes to cool.
Incorporate Eggs
- Add Eggs One at a Time: While mixing on medium speed, add the eggs one by one, ensuring each is fully incorporated before adding the next. The dough should become smooth, glossy, and creamy.
Form the Zeppole
- Prepare Baking Paper Squares: Cut out small squares of parchment paper, one for each zeppola.
- Pipe the Dough: Fill a pastry bag fitted with a large star nozzle. Pipe dough rings onto the parchment, layering 2–3 rings for height.
Fry the Zeppole
- Heat the Oil: In a deep pot or fryer, heat oil to 350°F (180°C).
- Fry in Batches: Drop zeppole, parchment paper and all, into the oil. The paper will release easily as the dough cooks—remove it with tongs.
- Cook Evenly: Fry the zeppole, flipping to ensure even cooking, until golden brown and puffed (about 4–5 minutes). Drain on paper towels.
Coat the Zeppole
- Granulated Sugar Coating (Optional): Roll the hot zeppole in granulated sugar for a crunchy finish.
- Powdered Sugar Option: Once cool, dust with powdered sugar instead of granulated sugar for a lighter touch.
Fill and Serve
- Fill with Creams: Using a pastry bag, pipe custard into the center of each zeppola and top with chocolate custard. Alternatively, reverse the layers for variety.
- Garnish: Dust with powdered sugar and serve immediately.
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