Instructions:

Prepare the Pastry Cream:

In a saucepan, whisk together egg yolks, sugar, and flour until smooth.

Gradually add milk, whisking continuously to prevent lumps.

Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

Remove from heat, stir in vanilla extract, and let it cool completely.

Make the Choux Pastry:

Preheat your oven to 180°C (350°F).

In a saucepan, combine butter, water, sugar, and salt. Bring to a boil over medium heat.

Remove from heat, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides.

Allow the mixture to cool slightly, then beat in eggs one at a time until smooth and glossy.

Shape and Bake:

Transfer the choux pastry to a piping bag fitted with a large star tip.

On a baking sheet lined with parchment paper, pipe a ring of dough, then pipe a smaller ring inside the first to form a donut shape.

Bake for 25-30 minutes until golden brown and puffed.

Turn off the oven, leave the door ajar, and let the zeppole cool completely.

Assemble:

Once cooled, slice each zeppola horizontally.

Fill the bottom half with pastry cream.

Place an amarena cherry on top and dust with powdered sugar.

Variations and Tips:

Fried Version: For a traditional fried zeppola, heat oil to 180°C (350°F) and fry the shaped dough until golden brown. Drain on paper towels before filling.

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.

Dairy-Free Option: Use dairy-free butter and a non-dairy milk alternative.