Add chocolate chips and mix for 10 seconds. Cook until golden brown then using heat resistant tongs turn the zeppole and cook to the same degree of doneness, about 1 to 1 1/2 minutes per side. Bring mixture to a boil while stirring constantly with a wooden spoon. Prepare the Pastry Cream: In a medium bowl whisk together egg yolks and sugar until combined. https://www.mangiamichelle.com/zeppoles-chocolate-hazelnut-filling Do not cook more than 2 to 3 zeppole at a time, as over crowding will cause the oil's temperature to drop. Sift powdered sugar over zeppole or put sugar in a paper bag and add zeppole; shake gently to coat. Stir cream and honey in a small saucepan over medium heat until mixture starts to bubble; pour over chocolate and whisk until smooth. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. DO AHEAD: In the bowl of a stand mixer fitted with a paddle, combine flour and next 6 ingredients. Heat mixture on medium-high until the pastry cream thickens to a pudding-like consistency. Nothing like what you get in Italy. To make vanilla pastry cream, omit cocoa powder. Beat at low speed until dough forms. Remove milk from heat. I made the recipe as is. When mixture comes to just a boil, add vanilla. The foil will separate from the zeppole in the hot oil with little to no effort after a few moments. Use tongs or strainer to remove zeppole from oil, letting any excess oil … Subscribe to our newsletter to get the latest recipes and tips! In a small saucepan combine water, butter, and salt. Cook, turning occasionally, until zeppole are golden and cooked, about 4 minutes per batch. Increase speed to medium and beat until smooth and glossy, about 3 minutes. The instructions here are for miniature zeppole. Once oil reaches the proper temperature, carefully place the foil squares with the zeppole in the frying oil. Serve topped with a cherry or amarena (sour cherry), if desired. Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. This is adapted from an Academia Barilla recipe. I don't understand some of what they said, but it was happy--the zeppoli disappeared quickly, even without the chocolate sauce. Put chocolate in a medium bowl. Put chocolate in a medium bowl. Also, I didn't have a thermometer so the oil got too hot and the second batch were not cooked through before getting browned. If you have a wide, shallow strainer, you can place the zeppole foil side down in the strainer to transfer to the oil. Put cream in pastry bag and fill center of each zeppole. On a clean work surface, make a fountain with the flour. A couple of notes: My dough required double the rising time, even left out in a warm kitchen. This easy pie dough recipe doesn't require special equipment or training. Pour enough oil into a deep, heavy 5-quart pot to reach a depth of 1 1/2" Attach a deep-fry thermometer to side of pot and heat oil over medium heat until it reaches 325°F. Use heat resistant tongs to remove the foil. Learn more on our Terms of Use page. Once the milk and egg mixture have been thoroughly combined, return mixture to small saucepan and return to stove. Use tongs or strainer to remove zeppole from oil, letting any excess oil drain off, then transfer to a wire rack for cooling. Some comments may be held for manual review. Cook until golden brown then using heat resistant tongs turn the zeppole and cook to the same degree of doneness, about 1 to 1 1/2 minutes per side. Keep warm. "—Ethan Stowell, No forks, this recipe is a waste of time and effort. If you see something not so nice, please, report an inappropriate comment. Press the top of the pastry onto the bottom. Once the batter is light and fully incorporated, cover bowl with plastic wrap and place in refrigerator for at least 20 minutes. Knead the dough slowly (by hand or with a kneading machine) – incorporating the milk little by little until the dough becomes smooth. In a large mixing bowl combine the flour, yeast mixture and olive oil. Then whisk in flour, vanilla and cocoa powder until thoroughly combined flour. Cut out twenty 2.5 inch squares of aluminum foil and brush foil with olive oil. All products linked here have been independently selected by our editors. I made this recipe for a tableful of Italians on Easter Sunday. Powered by the Parse.ly Publisher Platform (P3). Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Post whatever you want, just keep it seriously about eats, seriously. Add milk to small saucepan and bring to just a boil. Traditional zeppole are filled with vanilla or chocolate pastry cream or cannoli filling.