Zeppole (Italian Doughnuts)

Golden Italian choux-pastry doughnuts fried until puffed, dusted with sugar and filled with rich chocolate cream.

🍳 Cook: 4 min🍽️ Makes 24

Ingredients

4 ounces	115 g	unsalted butter, at room temperature
¼ cup	60 ml	water
¼ cup	60 ml	sugar (plus more for topping)
¼ tsp	1.3 ml	salt
1 cup	240 ml	all-purpose flour
4		eggs
—		vegetable oil, for frying
¾ cup	180 ml	heavy cream
1 cup	240 ml	chocolate chips (bittersweet or semi-sweet)

Make the chocolate cream: bring the heavy cream just to a simmer, then pour over the chocolate chips in a bowl. Let sit 1 minute, then stir until smooth. Set aside to cool and thicken.
Make the dough: in a saucepan, combine the butter, water, ¼ cup sugar and salt and bring to a boil. Add the flour all at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides. Remove from the heat and let cool a few minutes.
Beat in the eggs one at a time, mixing well after each, until you have a smooth, glossy batter.
Heat about 2 inches of vegetable oil in a deep pot to 350–375°F (175–190°C).
Drop the batter into the hot oil by rounded spoonfuls, a few at a time, and fry until puffed and deep golden brown all over, turning as needed, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
Roll or dust the warm zeppole in sugar. Once cooled slightly, fill each with the chocolate cream using a piping bag, or serve the cream alongside for dipping. Best enjoyed the day they are made.