Neapolitan Zeppole: An Iconic Father's Day Treat
St. Joseph’s Zeppole, also known as Neapolitan Zeppole, are a delightful dessert typically prepared during the Father’s Day period, specifically for the feast of St. Joseph, from which they derive their name. These now world-famous pastries consist of a choux pastry shell, similar to that of cream puffs, filled with custard cream, and decorated with amarena cherries and powdered sugar.
Ingredients
Custard Filling:
- 500 ml 2 cups milk
- 5 egg yolks
- 150 g 3/4 cup sugar
- 100 g 3/4 cup all-purpose flour
- 1 sachet of vanillin or 1 teaspoon of vanilla extract
Choux Pastry:
- 250 ml 1 cup water
- 100 g 1/2 cup butter
- 5 g 1 teaspoon salt
- 250 g 2 cups all-purpose flour
- 350 g about 7 medium eggs
To Garnish:
- Amarena cherries
- Icing sugar
Instructions
Prepare the Custard
- In a saucepan, whisk together all-purpose flour and sugar.
- Add the egg yolks and 1 sachet of vanillin or 1 teaspoon of vanilla extract and mix well.
- Gradually whisk in milk until fully incorporated into the egg mixture.
- Heat over medium heat, stirring constantly, until the custard thickens.
- Transfer the custard into a bowl, cover it with cling film, and allow it to cool completely.
Prepare the Choux Pastry
- Preheat your oven to 190 °C (375 °F) in a ventilated oven, or 200 °C (392 °F) in a static oven. Line a large baking sheet with parchment paper.
- Bring water, butter, and salt to a boil over high heat in a saucepan.
- Once the butter has melted, add all-purpose flour all at once. Reduce the heat and stir vigorously until the mixture forms a ball that pulls away from the sides of the pan.
- Transfer the dough to a stand mixer (or a large bowl for kneading by hand). Add the eggs, one or two at a time, and continue kneading, allowing each addition of eggs to fully incorporate before adding more. The choux pastry is ready when all the eggs have been incorporated, and the dough is smooth and glossy.
- Transfer the choux pastry to a piping bag. Pipe donuts with a diameter of approximately 12 cm (5 inches) onto a baking sheet.
- Bake at 190 °C (375 °F) for about 35 minutes in a ventilated oven, or 200 °C (392 °F) in a static oven, with a very small opening of the door.
- Allow the baked zeppole to cool completely.
Assemble St. Joseph’s Zeppole
- Stir the cooled custard to smooth it out. Transfer the custard to a piping bag and fill the cooled zeppole with the custard.
- Garnish with amarena cherries and powdered sugar, and your Neapolitan Zeppole are ready!