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Zeppole with almond cream, dusted with icing sugar, filled with cream inside
Italian filled doughnut with almond cream and icing sugar

Zeppole with almond cream

Author: Flavelo
Recipes Cakes and Desserts
Zeppole di San Giuseppe is the pride of Neapolitan confectionery, a true festive doughnut. The dough is choux pastry (pâte à choux), the same as profiteroles: the steam trapped in the dough during baking puffs the doughnuts up huge and hollow. Instead of the traditional vanilla custard, here a delicate almond cream goes inside, making the flavour profile more elegant.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 8 servings
🔥 Calories 320 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Piping bag with star nozzle
  • Saucepan for cooking dough
  • Thermometer for oil

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Nuts
⚠️ Milk

Instructions

1 ✓

Boil the water with the butter and salt. When boiling, pour in the flour all at once, and stir energetically with a wooden spoon until the dough comes away from the sides of the pan (approx. 1-2 minutes).

Tip: This is 'cooking out' the flour: the starch gelatinises, and excess water evaporates so the dough can take up the egg.
2 ✓

Remove from heat, let cool to lukewarm, then beat in the eggs one by one with a mixer or wooden spoon. You should get a smooth, glossy mass.

Tip: If you add the egg whilst hot, it will scramble, and the dough won't rise.
3 ✓

Cut 10x10 cm squares of baking paper. Fill the dough into a piping bag and pipe rings onto the papers.

Tip: The paper helps you slide the soft dough into the oil without deforming it.
4 ✓

Heat the oil to 170°C. Slide the doughnuts in with the paper (the paper will detach; remove with tongs). Fry until golden brown on both sides.

Tip: Do not have the oil too hot, or the outside will burn while the inside remains raw and collapses.
5 ✓

Drain, allow to cool, then cut in half or fill with almond cream using a piping bag. Dust with icing sugar.

Tip: Only fill when cold, otherwise the cream will melt.

Recipe FAQ

Why did it collapse after baking?
It didn't cook enough; the inside was still wet. Bake longer at a lower temperature, or leave to cool in the open oven (if baking in an oven, although this recipe is fried).
Why didn't it puff up?
You probably removed it from the heat too early when adding flour, leaving too much water in the dough, or the oil was cold.

Ingredients

  • 250 g Plain flour
  • 250 ml Water
  • 60 g Butter
  • 1 pinch Salt
  • 4 Eggs (Medium)
  • 200 g Almond cream (crème pâtissière with almond)
  • 1 l Sunflower oil (for frying)
  • 2 tbsp Icing sugar for dusting