Zeppole Craquelin with Cream and Nutella®
Category: Desserts
Servings: 12
These Zeppole Craquelin with Cream and Nutella® are an exquisite Italian pastry that combines a delicate cream filling with Nutella® and is topped with a crunchy, sweet craquelin disk. This indulgent dessert is perfect for special occasions or a luxurious treat any day of the week. Here’s how you can make this delightful dessert from scratch.
Ingredients:
| Ingredient | Quantity |
|---|---|
| 00 Flour | 150g |
| Water | 250g |
| Eggs | 180g |
| Butter (for dough) | 45g |
| Hazelnut Flour | 80g |
| Sugar | 80g |
| Butter (for cream) | 60g |
| Whole Milk | 175g |
| Heavy Cream | 75g |
| Egg Yolks | 75g |
| Sugar (for cream) | 60g |
| Cornstarch (Cornflour) | 15g |
| 00 Flour (for cream) | 5g |
| Nutella® | 180g |
| Candied Cherries | 12 |
| Powdered Sugar | to taste |
Instructions:
Step 1: Prepare the Craquelin
Begin by making the craquelin, which will add a crisp, caramelized topping to the Zeppole.
- In a mixing bowl, combine the butter and sugar. Using your hands, quickly work the mixture until it forms a smooth dough.
- Place the dough between two sheets of parchment paper and roll it out until it’s about 2 mm thick.
- Transfer the dough to a baking tray and freeze it for the duration of the Zeppole preparation.
- Once frozen, use a 6 cm diameter cookie cutter to make 12 circles.
- With a 2 cm cutter, make a hole in the center of each circle. These discs will be placed on top of the Zeppole before baking.
Step 2: Make the Zeppole Dough
- In a saucepan, melt the butter over moderate heat. Stir continuously with a wooden spoon until it melts completely.
- Transfer the butter to a bowl and let it cool for a few minutes.
- Add the eggs, one at a time, stirring vigorously after each addition. The dough may seem loose at first, but don’t worry—it will come together.
- Once the first batch of eggs is fully incorporated, add the rest and continue to mix until smooth and shiny.
- Transfer the dough into a piping bag fitted with a star-shaped nozzle (10 mm). Refrigerate the bag to chill for a bit.
Step 3: Shape the Zeppole
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Using a pencil, draw five 7 cm circles on the paper, using a cookie cutter as a guide. Flip the paper over so the marks are on the underside.
- Pipe the Zeppole dough into the circles, first creating a ring of dough and then adding another layer on top to form a small mound.
- Place one of the craquelin discs on each Zeppole.
- Bake the Zeppole for about 25 minutes, or until they are golden and puffed. Allow them to cool completely before filling.
Step 4: Prepare the Cream Filling
While the Zeppole are baking, you can prepare the creamy filling:
- In a saucepan, combine the milk and heavy cream. Heat the mixture over medium heat until it just comes to a boil.
- Meanwhile, whisk the egg yolks and sugar in a separate bowl until smooth.
- Once the milk and cream mixture is hot, slowly pour it over the egg mixture, stirring constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring continuously, until it thickens.
- Once thickened, remove from the heat and pour the cream into a bowl. Cover with plastic wrap, making sure the wrap touches the surface of the cream to prevent a skin from forming. Let it cool completely.
Step 5: Assemble the Zeppole
- Once the Zeppole are cooled, fill a piping bag with the prepared cream and pipe it into the center of each Zeppole.
- Add a generous dollop of Nutella® on top of the cream.
- Dust each Zeppole with powdered sugar for a final touch.
- Garnish with a candied cherry on top of each one.
Serving and Storage:
These Zeppole Craquelin with Cream and Nutella® are best enjoyed fresh. Serve them on a beautiful dessert platter and watch as your guests are amazed by the perfect balance of textures and flavors.
- Storage: If you have any leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 1-2 days.
Tips:
- For an extra indulgent touch, you can add a layer of Nutella® to the bottom of the Zeppole before piping the cream.
- Be sure to freeze the craquelin long enough for it to set before using it; this will give it the perfect crunch when baked.
- You can experiment with different types of cream fillings, such as whipped cream or mascarpone, for a variety of textures.
These Zeppole Craquelin with Cream and Nutella® are the perfect treat for any occasion, combining a light, airy pastry with rich, creamy filling and the irresistible flavor of Nutella®.
