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Il Dolce perfetto -
Cocoa Zeppola

Cocoa Zeppola
 
Ingredients 4 people:

Beignet:

  • 2 sachets of Tisanoreica keto bread shake
  • Water 80 ml
  • Butter 80 gr
  • 1 egg

Hazelnut Chantilly:

  • Fresh cream 80gr
  • Erythritol 10gr
  • Hazelnut paste 20 gr

Decoration:

  • Fresh cream 80 gr
  • Erythritol 10 gr
  • Hazelnuts in pieces 40 gr
  • Bitter cocoa powder

Procedure:

1. Beignet: put the water and butter on the heat, when it boils add the Tisanoreica keto bread shake and let it thicken. Pour into a cutter with a blade and spin at maximum speed for a couple of minutes with the egg. Form 4 donuts on a baking sheet and bake at 220 degrees for 12 minutes.

2. Hazelnut Chantilly: whip the cream and the erythritol and mix with the hazelnut paste.

3. Decoration: whip the cream with the erythritol and set it aside.

4. Divide the donuts horizontally in half and fill the lower part with the hazelnut chantilly, make lots of whipped cream on top and place a few chopped hazelnuts. Close with the top of the zeppola generously sprinkled with cocoa.