101RECIPES

101RECIPES Cocoa zeppole with coffee cream

To conquer fathers taste, a cocoa version of the classic zeppole, baked and filled with coffee cream… They will lick their mustache!

Ingredients for 6 zeppole

  • 105 g of flour
  • 1 teaspoon of bitter cocoa
  • 150 ml of water
  • 75 g of butter
  • 1 pinch of salt
  • 3 eggs

Ingredients for coffee cream

  • 1 teaspoon of instant coffee
  • 175 ml of milk
  • 2 egg yolks
  • 65 g of granulated sugar
  • 1 tablespoon of flour
  • 200 ml of whipping cream
  • coffee beans to decorate

Procedure for coffee cream

  1. Warm milk in which you have melted instant coffee.
  2. In a saucepan, beat egg yolks with sugar until you get a clear and homogeneous mixture, incorporate flour and add hot milk in a thread, without stopping mixing.
  3. Bring mixture over low heat, continuing to stir until the cream has thickened.
  4. Transfer it to a wide plate and cover it with a sheet of film in contact with cream itself.
  5. Let it cool down.

Procedure for zeppole

  1. Sift flour and cocoa into a bowl. In a pan, put water and bring to the boil.
  2. Add softened butter and a pinch of salt and simmer until butter has melted.
  3. Add flour and cocoa in one go, and with a wooden spoon stir vigorously until mixture comes away from walls
  4. Remove from heat and add one egg at a time, stirring vigorously, waiting for egg to be well incorporated into mixture before adding the next one.
  5. When you have obtained a firm and malleable compound, transfer it to a sac à poche with a star nozzle.
  6. On a plate covered with baking paper, shape of doughnuts
  7. Bake in a ventilated oven at 190 °, keeping it completely closed for the first 5 minutes, then slightly open the oven to let out the humidity and cook for another 30 minutes.
  8. Bake and let the zeppole cool.
  9. Whip chilled cream from fridge with a firm snow and add it to cold cream with a spatula from bottom to top.
  10. Put the cream obtained in a sac à poche.
  11. With a knife, gently cut zeppole in two and fill them with the prepared cream.
  12. Decorate your cocoa zeppole with tufts of coffee cream and coffee beans.

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