Zeppole with Two Cream Fillings Recipe
Category: Desserts | Servings: 35 Pieces
Zeppole, a beloved Italian pastry, gets a special twist with two rich and creamy fillings. These golden, puffed dough balls are filled with a luscious combination of chocolate cream and a sweet custard made with condensed milk. Crispy on the outside and indulgent on the inside, they are perfect for any occasion, offering a delightful balance of textures and flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Water | 250 ml |
| All-purpose flour (00) | 200 g |
| Butter | 60 g |
| Sweetened condensed milk | 25 g |
| Eggs | 3 |
| Lemon zest | ½ |
| Salt | 3 g |
| Whole milk | 500 ml |
| Sweetened condensed milk | 300 g |
| Dark chocolate | 100 g |
| Cornstarch (Maizena) | 60 g |
| Egg yolks | 3 |
| Salt | 1 pinch |
For Frying:
| Ingredient | Quantity |
|---|---|
| Vegetable oil (for frying) | As needed |
Directions:
1. Prepare the Creams:
Begin by making the custard fillings. Pour the whole milk into a small saucepan and add the sweetened condensed milk. Whisk in the egg yolks, salt, and sifted cornstarch. Gently cook the mixture over medium heat, stirring constantly until it thickens into a creamy custard. Once the desired consistency is achieved, remove from heat and divide the mixture in half.
For the chocolate cream, add the dark chocolate to the remaining hot custard and stir until fully melted and combined. Transfer both the plain and chocolate creams into separate bowls, covering them with plastic wrap directly on the surface of the cream to prevent a skin from forming. Place the bowls in the refrigerator to chill and firm up.
2. Make the Zeppole Dough:
In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium-high heat. As soon as it begins to bubble, remove the pan from the heat and add the sifted flour all at once. Stir the mixture vigorously for about two minutes to allow it to form a smooth dough. Return the pan to the heat on low and cook for another minute to dry out the dough slightly.
Transfer the dough into the bowl of a stand mixer fitted with a paddle attachment. Add the lemon zest and sweetened condensed milk gradually while mixing on low speed. Continue mixing until the dough becomes smooth, cohesive, and slightly sticky.
3. Fry the Zeppole:
Pour enough vegetable oil into a tall pot to submerge the zeppole. Heat the oil to 160°C (320°F)—use a thermometer to check the temperature, ensuring it doesn’t get too hot. Too high of a temperature can cause the zeppole to cook too quickly on the outside while remaining raw on the inside.
Using two spoons, carefully drop small portions of dough into the hot oil, frying only a few at a time to avoid overcrowding. Fry until they puff up and turn golden brown, about 4-5 minutes. Once cooked, transfer the zeppole to a plate lined with paper towels to drain excess oil.
4. Assemble the Zeppole:
Once the zeppole have cooled to room temperature, fill two pastry bags (with a smooth tip) with the chilled cream fillings—one bag for the plain custard and one for the chocolate cream. Gently poke a hole in the center of each zeppola and fill them alternately with both cream fillings for a delightful contrast of flavors.
Finally, roll the filled zeppole in granulated sugar for an extra touch of sweetness. Arrange them on a serving platter and serve immediately to enjoy their crispness and creamy filling.
Tips:
- Make sure the oil temperature remains steady during frying. If it’s too hot, the zeppole will brown too quickly, leaving them raw inside.
- For a more decadent treat, you can top the zeppole with a dusting of powdered sugar or drizzle with extra melted chocolate.
This delightful recipe for Zeppole with Two Cream Fillings brings together the comfort of fried dough with the richness of chocolate and custard, making for an unforgettable dessert experience that everyone will love!
