Stuffed Zeppole Recipe | Cream and Strawberry Filling | Easy Italian Dessert

Finding a delightful dessert that balances simplicity with elegance can be a challenge. Many recipes either lack the wow factor or are too complex for novice bakers to attempt.

You desire a dessert that will impress your guests without overwhelming your culinary skills. You’re seeking a recipe that strikes the perfect balance between ease of preparation and indulgent flavor.

Introducing our Stuffed Zeppole Recipe, a delightful Italian treat that combines light and airy pastry with a decadent cream and strawberry filling. This recipe is designed to be approachable for beginners while still delivering a sophisticated taste experience that will leave your guests asking for more.

Ingredients

For the Choux Pastry:

• 250 ml water
• 5 g sugar
• 100 g butter
• 180 g bread flour (nutri Free)
• 4 large eggs or 5 medium eggs
• Pinch of salt

For the Diplomatic Cream:

• 6 egg yolks
• 150 g sugar
• 45 g cornstarch
• 500 ml milk
• Grated zest of 1 organic lemon
• Seeds from half a vanilla bean
• 200 ml fresh liquid cream

Other:

• Strawberries, as needed

Instructions

1. Prepare the Choux Pastry:
   • In a saucepan, combine water, diced butter, salt, and sugar. Bring to a boil.
   • Remove from heat and quickly add the flour all at once. Stir vigorously until a smooth dough forms.
   • Return the saucepan to low heat and cook the dough for about 1 minute to cook out the starches, stirring constantly.
   • Transfer the dough to a mixing bowl. Let it cool slightly for about 1 minute.
   • Gradually add the eggs, one at a time, mixing well after each addition, until the dough is smooth and elastic.
   • Transfer the choux pastry to a piping bag fitted with a round tip.
2. Bake the Zeppole:
   • Preheat your oven to 200°C (390°F).
   • Pipe small mounds of choux pastry onto a baking sheet lined with parchment paper, leaving space between each mound.
   • Bake in the preheated oven for 20 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 15 minutes, or until golden brown and puffed.
   • Remove from the oven and let cool completely on a wire rack.
3. Prepare the Diplomatic Cream:
   • In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
   • Gradually whisk in the milk until well combined.
   • Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
   • Remove from heat and stir in the lemon zest and vanilla seeds. Let cool completely.
   • In a separate bowl, whip the fresh cream until stiff peaks form.
   • Gently fold the whipped cream into the cooled custard mixture until well combined.
4. Assemble the Zeppole:
   • Using a sharp knife, carefully slice each zeppola in half horizontally.
   • Fill the bottom half of each zeppola with a generous amount of the prepared diplomatic cream.
   • Top with sliced strawberries.
   • Place the top half of the zeppola back on top.
5. Serve and Enjoy:
   • Arrange the stuffed zeppole on a serving platter and serve immediately.
   • Enjoy these delightful treats with friends and family, and savor the flavors of Italy!

Conclusion

This stuffed zeppole recipe offers a delightful twist on a classic Italian dessert. With its light and airy choux pastry, decadent cream filling, and fresh strawberry topping, these zeppole are sure to impress. Whether you’re indulging in them as a sweet treat for yourself or sharing them with friends and family, this recipe brings a taste of Italy to any occasion. Enjoy the rich flavors and textures of these stuffed zeppole and savor every bite!