Zeppole di San Giuseppe

Today it’s the father’s day! My best wishes to all daddies!

It ‘s the first time I make the donuts (Zeppole di San Giuseppe), traditional Campanian sweets and I must say that I’ ll just make more, we liked very much!

I got the choux pastry recipe  by Mysia blog.

To you the recipe:

Zeppole di San Giuseppe baked, stuffed with chocolate cream
Tempo totale
Zeppole di San Giuseppe baked, stuffed with chocolate cream
Ricetta: Dessert
Cucina: Italian
  • For the choux pastry:
  • 180 ml of water
  • 120 g of flour type 00
  • 45 g of butter
  • 3 eggs
  • lemon zest
  • 1 teaspoon sugar
  • For the filling cream:
  • 200 g chocolate gianduja
  • 100 ml of fresh cream kitchen
  1. In a saucepan combine water, butter into pieces, sugar and the lemon zest.
  2. Bring to a boil, stir and remove from heat.
  3. At this point add the flour and put on the fire.
  4. When it is formed a dough that is detached from the walls, remove from heat and begin to add one egg at a time, stir well one at a time.
  5. Council to use at this stage electric whips, help to incorporate the eggs well and get so '
  6. the right consistency.
  7. Line the baking sheet with paper.
  8. Place in a pastry bag and form the mixture of the nests round (with this recipe it will get 10-11).
  9. Bake at 190 ° C for 25 minutes.
  10. Meanwhile, prepare the cream the chocolate:
  11. Melt the chocolate with cream, let cool and put the cream abundantly in the center. Garnish with a cherry or hazelnut.