Baked Zeppole filled with custard cream are the quintessential dessert prepared for the feast of St. Joseph on March 19th. I find it excellent, and the addition of sour cherries makes it exquisite!

Difficulty: Medium
Cost: Medium
Preparation time: 45 Minutes
Portions: about 20 zeppole
Cooking methods: Oven
Cuisine: Italian

Ingredients

5 Eggs
1 2/3 cups Flour
3/4 cup Water
7 tbsps Butter
4 Medium eggs
3/4 cup Flour (about 5 tablespoons)
3/4 cup Sugar (about 7 tablespoons)
3 cups Milk
1 packet Vanillin 0.4 g
as needed Syruped sour cherries for garnish

Preparation

Prepare the choux pastry (for the recipe click the link) using the indicated quantities.
To create the zeppole, I used a large serrated nozzle like the one in the photo.
Place parchment paper on a baking tray and create the zeppole by putting the dough in the syringe, making two loops on themselves, with a diameter of 2.5 to 2.75 inches.
With these quantities, you will get about 20 zeppole.
Place on the second rack from the bottom of the oven at 350°F for 30 minutes.
Let cool.
Prepare the custard cream (for the recipe click the link), using the quantities indicated in this recipe, hence 4 eggs, 3/4 cup of flour (about 5 tablespoons), 3/4 cup of sugar (7 tablespoons), 1 packet of vanillin, 3 cups of milk.
Once the zeppole are cooled, fill a syringe with a smooth and narrower nozzle with custard cream, pierce the zeppole on both sides and fill it with cream.
Place syruped sour cherries on each zeppola.