The Neapolitan zeppolone is a giant St. Joseph’s zeppola, a zeppola cake that is always made with choux pastry and Chantilly cream, and can be garnished with strawberries or black cherries. The result is a spectacular and delicious cake, an alternative to the classic single-portion baked zeppole for Father’s Day. Preparing the choux pastry and cream is very easy and quick and therefore it becomes a cake that is not only beautiful but also very practical.

Doses for San Giuseppe zeppolone / Choux pastry:

• 180 g of 0 or 00 flour
• 100g of butter
• 250g of water
• A pinch of salt
• 1 small teaspoon of sugar
• 4 medium eggs
• Grated zest of half a lemon

For the Chantilly cream

• 5 egg yolks
• 125 g of sugar
• 50 g of cornstarch
• 500 ml of milk
• Lemon peel
• 250g of whipped cream
• Sugar

For decoration:

Powdered sugar and strawberries (or black cherries)

If you like spectacular but easy desserts, also try the Neapolitan Danube, the rose cake and the mimosa cake.

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