Baked St. Joseph's Zeppole

Instructions

1. 1

   To make the baked St. Joseph's zeppole, first prepare the pastry cream: in a saucepan, pour in the milk and cream, flavor with the grated lemon zest, and heat until just boiling. In a separate bowl, combine the egg yolks and sugar.

2. 2

   Work with a whisk 4 until you obtain a creamy mixture, then add the cornstarch and mix again. At this point, pour the hot milk into the bowl with the egg yolk mixture and immediately mix with the whisk to prevent lumps from forming.

3. 3

   Transfer the mixture to the saucepan and cook over low heat, stirring constantly, until it reaches a thick and creamy consistency.

4. 4

   Place the pastry cream in a shallow, wide dish, cover with plastic wrap in contact with the surface, and let it cool, first at room temperature and then in the refrigerator. While the cream cools, prepare the choux pastry: in a saucepan with a thick bottom, pour in the water and butter.

5. 5

   Add a pinch of salt, turn on the medium heat and melt the butter. When the butter is melted and the water is about to boil, remove the saucepan from the heat for a moment and add the flour all at once. Return the saucepan to the heat and mix quickly with a wooden spoon.

6. 6

   The mixture should form a ball (the so-called dough) and leave a white patina on the bottom. Cook the dough for another 1-2 minutes, then transfer it to a bowl and spread it with a wooden spoon to cool it quickly. Beat the eggs separately and add them little by little to the mixture.

7. 7

   While adding the eggs, incorporate them into the mixture with electric beaters; you should obtain a fairly thick and smooth dough. Transfer the dough to a piping bag with a 12 mm star nozzle.

8. 8

   Line a baking sheet with parchment paper and secure it by squeezing a little dough on the back, then form 4 zeppole with a diameter of about 8-10 cm, creating 2 concentric circles for each. Bake in a preheated oven at 170° for 45 minutes, placing them on the bottom rack, then use the handle of a wooden spoon (or an oven mitt) to keep the oven door slightly ajar and continue baking for another 15 minutes. Once cooked, remove from the oven and let cool completely. At this point, take the pastry cream, which has now solidified, and quickly whisk it to soften it, then transfer it to the piping bag with a star nozzle. Fill the zeppole by creating 2 concentric circles, one wider at the bottom and one narrower at the top.

9. 9

   Garnish with the candied cherries and sprinkle with powdered sugar. Your baked St. Joseph's zeppole are ready to be enjoyed!