Zeppole with Mascarpone Coffee Cream
Category: Desserts
Servings: 10
Ingredients
| Ingredient | Amount |
|---|---|
| Eggs | 180g |
| Egg Yolk | 1 |
| Butter | 55g |
| Water | 250g |
| All-purpose Flour (00) | 150g |
| Mascarpone Cheese | 250g |
| Fresh Cream (Liquid) | 250g |
| Powdered Sugar | 80g |
| Coffee (Brewed and Cooled) | 15g |
| Seed Oil (for frying) | as needed |
Instructions
-
Prepare the Choux Pastry
Begin by making the choux pastry. In a medium saucepan, pour the water and bring it to a gentle simmer over medium heat, stirring occasionally to help the butter melt. Once it nears boiling, add the butter and continue stirring until fully melted. -
-
Incorporate the Flour
Add the all-purpose flour all at once, stirring quickly to avoid lumps. Keep stirring until the mixture begins to pull away from the sides of the pan and forms a white film at the bottom of the pan. This step should take about 2-3 minutes. -
Cook and Cool the Dough
Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment. Set the mixer on low to medium speed. While the dough cools down, beat the eggs and egg yolk in a separate bowl. When the dough is no longer steaming, begin to add the eggs, one spoonful at a time. Allow each addition to be fully absorbed before adding the next. This process can take several minutes, so be patient. -
Form the Choux Pastry into Shapes
Once you have a smooth, homogenous dough, turn off the mixer. Use a spatula to transfer the mixture into a piping bag fitted with a 6 mm star nozzle. Place the bag in the fridge while you prepare the rest of the ingredients. -
Prepare the Coffee Cream
Brew the coffee and allow it to cool to room temperature. In the meantime, prepare the mascarpone cream. Place the mascarpone cheese in the bowl of your stand mixer and whisk for a few seconds to soften it. Then, add the liquid cream. Whisk on medium speed until the mixture begins to thicken. -
Sweeten the Mascarpone Cream
Slowly add the powdered sugar, a little at a time, continuing to whisk until the mixture is smooth and well-combined. Gradually pour in the cooled coffee, adding it in a steady stream while whisking. Continue whisking until you reach a thick, smooth consistency. Transfer the cream into a piping bag fitted with a 10 mm star nozzle. -
Fry the Zeppole
Heat the seed oil in a deep pan or fryer to around 170°C (340°F). To test the temperature, use a thermometer or drop a small piece of dough into the oil—it should fry and float to the surface. Once the oil is at the right temperature, pipe out small circles of dough, about 6 cm in diameter, directly into the hot oil. Start by placing the dough with the parchment paper side down. -
Fry and Flip
After about a minute, the parchment paper will naturally lift off. Use tongs or a spatula to remove the paper. Carefully flip the zeppole to ensure even cooking on both sides. Fry for another 2-3 minutes, or until golden brown and crispy on the outside. -
Drain and Cool
Once golden, remove the zeppole from the oil using a slotted spoon and drain on paper towels. Continue frying the remaining zeppole in batches. -
Assemble the Zeppole
Once all the zeppole have cooled slightly, pipe a generous swirl of the mascarpone coffee cream on top of each one. Optionally, dust with a light sprinkle of unsweetened cocoa powder for an extra touch of flavor.
Tips for Perfect Zeppole
- For an extra rich flavor, you can substitute part of the mascarpone with heavy cream.
- Ensure the oil temperature is steady to avoid undercooked or overcooked zeppole.
- Let the dough cool slightly before adding eggs to prevent scrambling.
Enjoy this delightful, light dessert, perfect for any special occasion or when you simply need to indulge in something sweet and comforting!
