Posted on 6 Comments

Zeppole di San Giuseppe


Zeppole Dough (Pate Choux)

12 oz Whole Milk  (See Note)

 6 oz Unsalted Butter

0.4 oz Sugar

0.2 oz Salt

0.3 oz Vanilla

9 oz AP Flour

14 oz Eggs (about 7 extra large)

Note: Whole Milk, 2% or even Skim will work. You may also use water or 1/2 water 1/2 milk. Water makes a lighter colored crisper pastry. Milk makes a darker colored slightly softer pastry (this is my preference).

Pastry Cream

16 oz Heavy Cream
16 oz Whole Milk
  8 oz Granulated Sugar
Orange Zest (of a large orange)
6 oz Whole Eggs (about 3 extra Large)
0.5 oz Egg Yolk  (1 egg yolk)
2.5 oz Corn Starch
0.2 Salt
0.5 Vanilla
1 oz Unsalted Butter


Candied Cherries

Powdered Sugar 

6 thoughts on “Zeppole di San Giuseppe

  1. Thank you for sharing these wonderful recipes. I can’t wait to try them out! I’ve enjoyed your classes and look forward to them starting up again.

    1. Thank you Rosemarie! Hope to see you in class again soon. Stay well.

  2. This was an awesome video and recipe! It was my favorite video! What a great dessert for Easter.

    1. Thanks Robin! I’m working on a few more videos. See you soon.

  3. Chef Gio,
    The Sunday Dinner was outstanding. We enjoyed the pasta, meatballs, and sausage. Your focaccia was perfection. I never had a Zeppole before, so I was blown away by the texture and flavor. I enjoyed watching your video because I would like to make these treasures soon.

    1. Thank you Fran! They are one of my favorite pastry.

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