Ingredients For the zeppole
- 200 ml Water
- 120 g Flour 00
- 80 g Butter
- 4 eggs
- 1 pinch of salt
- Sugar 1 teaspoon
Ingredients for custard
- 500 ml Milk
- 120 g Sugar
- 6 Yolks
- Maizena 1 teaspoon
- Vanilla 1 berry
Ingredients To decorate
- Sour cherries or candied cherries
- Powdered sugar
To make the baked St. Joseph's zeppole, prepare the custard first.
Heat the milk in a saucepan with the vanilla pod half open. Separately beat the egg yolks in a bowl with the sugar and add the cornstarch.
Remove the berry from the milk and pour it over the egg mixture, stirring constantly until the cream is thickened.
Let the custard cool down in a bowl covered with the contact film.
Continue the recipe by preparing the dough of choux pastry for the St. Joseph's zeppole: in a small pot from the bottom often put the butter into small pieces and pour the water. Add salt and a teaspoon of sugar and boil, turning with a wooden spoon.
As soon as the water is boiling, remove the saucepan from the heat and pour in it the sifted flour, in one shot, quickly turning with a whisk and then continuing with the wooden spoon. A ball will form. Keep turning for about 10 minutes, until you see a white patina forming on the bottom of the pot.
Pour the mixture into a bowl and let it cool. Then add the eggs, one at a time, mixing the dough well.
You will get a smooth and homogeneous dough. Put it in the sac-à-poche with a star-shaped nozzle and squeeze it on a baking sheet lined with parchment paper, forming circles with a diameter of about 8 cm on which you will pass twice overlapping the choux pastry.
Preheat the oven to 190 degrees and cook the zeppole for 25-30 minutes until they are golden on the surface: do the usual control with the toothpick, if you prick the toothpick will come out dry are ready.
Transfer them out of the oven and let them cool.
Once cold cut them in half, fill them with the cream in the middle and on top and decorate with the cherries or candied cherries.
