Zeppole with Two Creams
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Makes: 30 pieces
- Cost: Low
PRESENTATION
Zeppole alle due creme is like the ultimate treat you gotta try during the colorful Italian Carnival. Seriously, these fried dough balls are enjoyed everywhere in Italy, from Venice to Naples. And look, when Carnevale is in full swing, these are a must-have. What sets this version apart is its duo of creamy fillings—classic pastry cream and rich chocolate cream—tucked inside the crispy, golden dough. They're pretty different from other Italian cream-filled pastries like tortelli and castagnole. And the twist? It’s playful and so so tasty. They're fun, a bit messy, and loaded with that melt-in-your-mouth texture that makes Italian doughnuts irresistible.
As you wander through Italy, you'll find a bunch of Carnival sweets, but biting into a zeppola with two delicious creams? Oh, it's a joy that just captures the heart of Italian festivities. For sure.
Creativity knows no bounds with Zeppole alle due creme. You might spot them dusted with powdered sugar or drizzled with extra chocolate—yum—for that extra sweet kick. Got leftover cream? Spread it on other pastries like rose di Carnevale for some moist sweetness. It’s a fresh take on the usual Zeppole di San Giuseppe, giving you a tasty mix of flavors in every bite.
Here's the thing, Italian pastry recipes vary a lot by region—some make the dough lighter, others add citrus zest, or even more cream. While there's always a debate about the best filling method, everyone agrees these are the kinds of traditional Italian desserts that bring people together. Whether you're into custard-filled delights or new Carnival treats, Zeppole alle due creme is a crowd-pleasing favorite. It really showcases the fun and festive side of Italian cuisine. It's a culinary experience that captures the spirit of celebration and togetherness in Italy, inviting you to savor the rich cultural tapestry through its flavors. Really really good.
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INGREDIENTS
- Ingredients for 30 zeppole
- Water 1 cup (250 g)
- Type 00 flour 1.6 cups (200 g)
- Butter 4 tbsp (60 g)
- Eggs 2 - medium
- Fine salt ½ tsp (3 g)
- for the two creams
- Whole milk 2.1 cups (500 g)
- Dark chocolate 1.75 oz (50 g)
- Cornstarch 5 ½ tbsp (45 g)
- Egg yolks 2.7 oz (75 g)
- Vanilla bean 1
- Sugar 0.7 cup (140 g)
- for frying
- Peanut seed oil to taste
- for garnishing
- Sugar to taste
How to prepare Zeppole with Two Creams
To prepare the zeppole with two creams, start by making the base of the pastry cream: heat the milk in a saucepan 1 and flavor it with the vanilla pod and the extracted seeds 2, let it come to a boil. Meanwhile, in a bowl, pour sugar and egg yolks 3.
Add the cornstarch 4 and mix well. At this point, the milk will be hot; remove the pod and pour it into the bowl 5. Mix well 6.
Return the mixture to the saucepan where you heated the milk 7 and thicken the cream by stirring continuously 8. As soon as it reaches the right consistency, divide the creams into two bowls 9.
In one of the two, add the chocolate, in drops or chopped 10, and mix immediately 11. At this point, cover with cling film and let cool completely in the refrigerator 12.
Meanwhile, move on to preparing the zeppole starting with the choux pastry. In a thick-bottomed steel saucepan, pour the water 13, butter 14, and salt 15. Turn on the stove and let it heat up.
When the butter is melted, pour in the flour in one go 16 and mix immediately with the spoon 17. Cook for 1-2 minutes or until the mixture coats the base and becomes a compact mass 18.
Pour the dough into the mixer 19. If you don't have one, you can use electric beaters, and while activating the paddle, pour one egg at a time 20. Work until the mixture becomes compact and soft 21.
With a spoon dipped in hot oil, take a portion of dough 22 and pour it into the pot where you heated the oil to 320°F 23. This temperature will allow the zeppole to brown on the surface and cook internally in 4-5 minutes 24. Remember to cook a few pieces at a time.
As you go, drain on absorbent paper 25, and when you've finished, obtaining about 30 zeppole, roll in a bowl with sugar 26. The creams should be cold; whisk them vigorously with a whisk before transferring them into two piping bags with a pointed tip to pierce the zeppole 27.
Then proceed by filling one half with the light cream 28 and the other with the dark cream 29. Your zeppole with two creams are ready 30.