Baked Cocoa Zeppole

Name: Baked Cocoa Zeppole
Prep time: 40 min
Cook time: 55 min
Total time: 95 min
Yield: 4
Ingredients: Unsweetened cocoa powder 3.3 tbsp; Type 00 flour 1 cup; Water ¾ cup; Butter 5 tbsp; Eggs (about 2) 3.7 oz; Egg yolks (about 1) 1 tbsp; Sugar 4 ¾ tsp; Fine salt 1 pinch; Orange peel 1; Fresh liquid cream 1 cup; Powdered sugar ½ cup; Vanilla bean ½; Liquor infused cherries 4

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566

Calories per serving

Energy Kcal 566
Carbohydrates g 53.9
of which sugars g 29.3
Protein g 10.6
Fats g 32.4
of which saturated fat g 17.99
Fiber g 3.7
Cholesterol mg 233
Sodium mg 319

Vegetarian

Difficulty: Average
Prep time: 40 min
Cook time: 55 min
Makes: 4
Cost: Average

PRESENTATION

Baked cocoa zeppole are a fun twist on a classic Southern Italian treat, usually popping up in pastry shops across Naples and beyond around Father’s Day—March 19th. These baked Italian pastries take the “zeppole di San Giuseppe” and give them a little twist by adding rich cocoa to the dough. Really makes them super chocolatey and kind of moist, you know, compared to the old-school fried version. So here's the thing, what makes this baked cocoa zeppole recipe stand out is not just the switch to baking, but also swapping out the usual pastry cream for a fluffy, sweet chantilly cream filling. And look, that lighter, airy cream feels more modern, giving each bite a tender, almost cake-like feel.

Folks in Southern Italy sometimes finish them off with a sprinkle of chocolate chips or maybe a shiny candied cherry on top for extra color and a sweet little pop. It’s the kind of food that just brings out the festive mood—whether you’re sticking close to tradition or trying new flavors. Pretty much. And here's the thing, whether you’re in Italy or elsewhere, Father’s Day just wouldn’t be the same without these little rounds of happiness lining the bakery windows. Making your own baked chocolate zeppole at home means you get to play around with the fillings and toppings. Some people even toss in a bit of orange zest or go for a dash of rum in the cream for that grown-up kick.

The cool part about this chocolate zeppole recipe is how you can keep it classic or make it your own—no rules, just good food and good times. Compared to other Italian dessert recipes like cannoli or sfogliatella, these are way, way easier to fill and decorate, so it’s a nice way to let the kids help or try something new for a family get-together. The golden, slightly crispy outside gives way to a tender inside, and every bite has that little hint of cocoa to balance out the sweet cream. With so many ways to make them, baked zeppole di San Giuseppe are one of those desserts that bring everyone together, blending old-school tradition with a fresh, moist twist. Really, they do.

INGREDIENTS

566

Calories per serving

Ingredients for 4 Cocoa Zeppole: Unsweetened cocoa powder 3.3 tbsp (25 g); Type 00 flour 1 cup (125 g); Water ¾ cup (175 g); Butter 5 tbsp (70 g); Eggs 3.7 oz (105 g) - (about 2); Egg yolks 1 tbsp (15 g) - (about 1); Sugar 4 ¾ tsp (20 g); Fine salt 1 pinch; Orange peel 1

for filling: Fresh liquid cream 1 cup (250 g); Powdered sugar ½ cup (70 g); Vanilla bean ½; Liquor infused cherries 4

Preparation

How to prepare Baked Cocoa Zeppole

To prepare the baked cocoa zeppole, start with the choux pastry. In a saucepan, pour the water 1, the butter cut into pieces 2, the sugar 3,

the orange zest 4 and a pinch of salt 5. Heat everything over low heat until it just comes to a boil. Meanwhile, in a bowl, sift the all-purpose flour 6

and the cocoa 7 and mix the powders. As soon as the water and butter mixture comes to a simmer, start adding the powders little by little, mixing with a whisk (8-9).

As soon as they are completely absorbed, mix with a wooden spoon and continue cooking the mixture until it detaches from the sides of the saucepan 10. Transfer the obtained mixture to the bowl of a stand mixer fitted with the paddle attachment 11. Turn it on at medium speed and let it cool. Then add the egg yolk 12

and when it is completely absorbed, continue adding the eggs slowly 13. Work until you obtain a smooth and lump-free dough 14, then transfer it into a piping bag fitted with a 0.5 inch star tip 15.

Line a baking sheet with a sheet of parchment paper; to secure it, you can place two or three small blobs of dough between the parchment paper and the tray. Then create the zeppole, for each you will need to make two rounds, one on top of the other, to create a circle about 4 inches in diameter (16-17). Bake in a preheated static oven at 392°F for about 30 minutes, then switch to fan mode and bake for another 15 minutes. After this time, turn off the oven and leave the zeppole inside for 10-15 minutes. Remember that every oven is different, so you can slightly reduce the necessary time. At this point, remove the cocoa zeppole from the oven 18

and let them cool completely on a wire rack 19. At this point, you can work on the filling. In a bowl, pour the cream and add the vanilla bean seeds 20. Start whipping with electric beaters, adding the sugar little by little 21

until the cream is whipped 22. Transfer it into a piping bag with a star nozzle 23. At this point, take the zeppole and cut them in half 34.

Fill the bottom part of the zeppole with cream 25, cover with the top part 26 and finish by placing a generous dollop of cream in the center 27.

Garnish with a maraschino cherry 28, dust with powdered sugar 29 and serve your baked cocoa zeppole 30.

Storage

The unfrosted zeppole can be stored for up to 1 week in a tin box. Once filled, we recommend storing them in the refrigerator and consuming them within 1-2 days at most. We do not recommend storing the raw dough.