Zeppole di San Giuseppe al Forno (Baked Italian Cream Puffs)

It is a delightful Italian pastry traditionally enjoyed on March 19th to celebrate St. Joseph’s Day. This baked version, known as Zeppole di San Giuseppe al Forno, is lighter than the fried variety but just as delicious. These delicate cream puffs are filled with luscious pastry cream, topped with a dusting of powdered sugar, and often adorned with a cherry. Let me show you how I make this classic Italian dessert, and trust me, from my own personal experience, the result is always rewarding.

Notes on What to Expect When Making Zeppole di San Giuseppe al Forno

1. Choux Pastry Texture:
   • The dough might feel thick and sticky while mixing in the eggs, but this is normal. Keep stirring until the mixture is smooth and glossy. The final consistency should be pipeable but hold its shape.
2. Piping Challenges:
   • Piping the perfect swirls can be tricky, especially if you’re new to using a pastry bag. Don’t stress if your shapes aren’t perfect; they’ll puff up beautifully in the oven!
3. Watching the Bake:
   • It’s tempting, but don’t open the oven while the zeppole are baking. Choux pastry is sensitive to temperature changes and might collapse if disturbed.
4. Cooling Stage:
   • After baking, the puffs might feel slightly soft. Allow them to cool in the oven with the door ajar; this helps set their crispness and prevents them from deflating.
5. Making the Pastry Cream:
   • When cooking the pastry cream, constant whisking is essential to avoid lumps. If it thickens too quickly or gets slightly lumpy, you can strain it through a fine mesh sieve for a silky texture.
6. Assembly Fun:
   • Filling and decorating is where the creativity shines! Don’t worry if some puffs are uneven or if your piping isn’t perfect—powdered sugar and cherries will add a lovely finishing touch.
7. Patience is Key:
   • Allow both the zeppole and pastry cream to cool completely before assembly. Warm components can lead to soggy puffs.
8. Final Presentation:
   • The zeppole will look elegant and professional with their golden color, creamy filling, and cherry garnish. Even if they’re not bakery-perfect, they’ll taste absolutely delightful.

Enjoy the process it’s a rewarding experience that combines baking skills with Italian tradition.

Recipe Overview

• Cuisine: Italian
• Course: Dessert
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Time to Stand: 10 minutes
• Total Time: 1 hour 5 minutes
• Ease of Cooking: Moderate
• Servings: 10 zeppole
• Calories: ~200 kcal per zeppola
• Cost of Ingredients: Moderate

Equipment Needed

• Baking sheet
• Parchment paper
• Medium saucepan
• Mixing bowls
• Whisk
• Pastry bag with a star nozzle
• Cooling rack
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Ingredients

For the Choux Pastry (Pasta Choux)

• 125 ml (½ cup) water
• 125 ml (½ cup) milk
• 100 g (7 tbsp) unsalted butter
• 1 pinch of salt
• 1 tbsp sugar
• 150 g (1¼ cups) all-purpose flour
• 4 large eggs

For the Pastry Cream

• 500 ml (2 cups) whole milk
• 4 large egg yolks
• 120 g (½ cup) sugar
• 40 g (5 tbsp) cornstarch
• 1 tsp vanilla extract
• Zest of 1 lemon (optional)

For Decoration

• Powdered sugar (for dusting)
• Candied cherries or maraschino cherries
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Step-by-Step Method

Step 1: Prepare the Choux Pastry

1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.
3. Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Cook the dough for about 2 minutes, stirring constantly, to remove excess moisture.
5. Transfer the dough to a mixing bowl and let it cool for 5-10 minutes.
6. Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Step 2: Shape and Bake the Zeppole

1. Fill a pastry bag fitted with a star nozzle with the choux dough.
2. Pipe circular swirls onto the prepared baking sheet, about 2-3 inches in diameter.
3. Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Avoid opening the oven during baking.
4. Turn off the oven and let the zeppole cool inside with the door slightly ajar for 10 minutes to prevent deflating.

Step 3: Make the Pastry Cream

1. In a saucepan, heat milk over medium heat until it begins to steam (do not boil).
2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract until smooth. Add lemon zest for a citrusy touch if desired.
3. Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.
5. Remove from heat, cover with plastic wrap (directly on the surface to prevent a skin), and let cool.

Step 4: Assemble the Zeppole

1. Once the zeppole and pastry cream are completely cooled, slice the zeppole horizontally.
2. Pipe pastry cream onto the bottom halves, then replace the tops.
3. Pipe a small swirl of cream on top and garnish with a cherry.
4. Dust with powdered sugar just before serving.

Variations

• Gluten-Free: Use gluten-free all-purpose flour for the choux pastry.
• Dairy-Free: Substitute almond or oat milk for whole milk and vegan butter for unsalted butter. Use a dairy-free pastry cream recipe.
• Low-Sugar: Reduce sugar in the pastry cream and omit the powdered sugar garnish.

Tips

1. For perfect puffiness, ensure the oven is fully preheated before baking.
2. Avoid overfilling the zeppole to maintain their delicate structure.
3. Leftover zeppole can be stored in an airtight container in the fridge for up to 2 days.

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What to Expect

Zeppole di San Giuseppe al Forno are light, airy, and delicately sweet. The choux pastry puffs to create a crisp exterior and a hollow center, perfect for holding the rich and creamy filling. The balance of textures and flavors is what makes this dessert so irresistible.

Nutritional Information (Per Serving)

• Calories: 200
• Fat: 12 g
• Carbohydrates: 20 g
• Protein: 4 g

I hope this guide has made making Zeppole di San Giuseppe al Forno seem a little less daunting! Have you tried this classic Italian dessert before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment! 😊