Lindt Excellence Baked Zeppole
15 Zeppole
Lindt Excellence with a Touch of Sea Salt
15-30 minutes

This version of an Italian doughnut is baked rather than fried, and is soft in the centre with a lovely crust. The rich chocolate crème with a hint of finest hand-harvested fleur de sel sea salt completes this Zeppole perfectly. Buon appetito!

90ml water

80g unsalted butter

Pinch of sugar

Pinch of salt

100g plain flour, sieved

3 eggs, beaten

1 tbsp brown sugar

A little extra demerara sugar, for sprinkling

250ml milk

100g golden caster sugar

2 egg yolks

25g cornflour

½ tsp vanilla bean paste

130g Lindt Excellence with a Touch of Sea Salt, chopped

20g unsalted butter



the oven to 210°C and line a tray with baking parchment. For the Zeppole place water, butter, and a pinch of sugar and salt into a saucepan and bring to the boil.


Take off the heat

add the flour all at once and stir and beat until well combined. Return to a low heat and cook, stirring constantly, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. This is to cook the flour.



the mixture in a bowl and stir to cool the mixture down. When cool, add the egg little by little until the mixture comes together. Finally mix in the brown sugar.


Using a star nozzle

pipe 15 circles of around 6cm diameter onto the lined tray, and sprinkle with a little demerara sugar.



for around 15 minutes at 210°C then drop the temperature to 180°C and, with the door slightly ajar, continue to bake the Zeppole until golden brown.


For the chocolate crème

combine the milk and half the sugar and bring to the boil in a pan. In a separate bowl combine the egg yolks, corn flour, vanilla and remaining sugar.


Take the pan

off the heat and add the egg yolk mixture into the hot milk. Whisk to combine and return to the heat, stirring constantly, until it forms a thick custard. At this point, take off the heat and add the chopped Lindt Excellence chocolate and butter and mix until silky and smooth. Cover the surface of the crème directly with cling film and allow to cool fully.


To finish

lightly stir the crème to ensure it is smooth. Fill and generously top each Zeppole with the chocolate crème.


As a finishing touch

sprinkle with a few flakes of sea salt and gold leaf.