Steps

• Split the vanilla bean in half and use a small knife to extract the seeds inside.
  Pour the milk into a pot with the lemon peel and vanilla pod, put it on the heat and warm over low flame until boiling.
  Put the vanilla seeds with the egg yolks and sugar in a bowl and blend well with a whisk.
  Add the starches and the pinch of salt.
  Pour the cream into the hot milk and stir with a whisk.
  Cook while stirring constantly, for about 5 minutes over low flame.
  Remove from the heat and pour into a cold bowl.
  Cover with plastic wrap in contact and cool quickly in ice water, then transfer to the refrigerator for at least 3 hours.

• In a saucepan, bring water, sugar, salt, and butter to a boil.
  Remove from the heat and add all the sifted flour at once.
  Stir vigorously and quickly with a wooden spoon to prevent lumps.
  The dough should be compact and homogeneous.
  Place back on the stove and continue stirring over low heat to allow the dough to dry, for about 1 or 2 minutes at most, until the dough detaches from the pot.
  Pour the dough into the bowl of a stand mixer and let it stir with the paddle attachment until it becomes warm.
  Add the eggs one at a time, ensuring each is well incorporated before adding the next.
  Fill a piping bag with the dough. Use a 10 mm nozzle.

  On a slightly buttered baking tray form cream puffs about 1.5 inches in diameter. Do not use parchment paper; a silicone sheet is preferable.

  Bake the cream puffs in a preheated static oven at 390°F on the bottom rack.
  After 8-10 minutes, reduce the temperature to 355°F, slightly open the oven door to let out steam.
  Continue baking for about 20 minutes.
  Remove from the oven and let them cool on a rack.

• Once the zeppole are cold, cut them in half and fill them with custard using a piping bag.
  Close with the other half of the pastry, decorate with a dollop of custard and a black cherry.