Step-by-Step Method

Step 1: Prepare the Choux Pastry

Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.

In a medium saucepan, combine water, milk, butter, salt, and sugar. Heat over medium heat until the butter melts and the mixture begins to boil.

Reduce the heat to low and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.

Cook the dough for about 2 minutes, stirring constantly, to remove excess moisture.

Transfer the dough to a mixing bowl and let it cool for 5-10 minutes.

Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.

Step 2: Shape and Bake the Zeppole

Fill a pastry bag fitted with a star nozzle with the choux dough.

Pipe circular swirls onto the prepared baking sheet, about 2-3 inches in diameter.

Bake in the preheated oven for 20-25 minutes, or until golden brown and puffed. Avoid opening the oven during baking.

Turn off the oven and let the zeppole cool inside with the door slightly ajar for 10 minutes to prevent deflating.

Step 3: Make the Pastry Cream

In a saucepan, heat milk over medium heat until it begins to steam (do not boil).

In a separate bowl, whisk together egg yolks, sugar, cornstarch, and vanilla extract until smooth. Add lemon zest for a citrusy touch if desired.

Gradually pour the hot milk into the egg mixture, whisking continuously to temper the eggs.

Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened.

Remove from heat, cover with plastic wrap (directly on the surface to prevent a skin), and let cool.

Step 4: Assemble the Zeppole

Once the zeppole and pastry cream are completely cooled, slice the zeppole horizontally.

Pipe pastry cream onto the bottom halves, then replace the tops.

Pipe a small swirl of cream on top and garnish with a cherry.

Dust with powdered sugar just before serving.

Variations

Gluten-Free: Use gluten-free all-purpose flour for the choux pastry.

Dairy-Free: Substitute almond or oat milk for whole milk and vegan butter for unsalted butter. Use a dairy-free pastry cream recipe.

Low-Sugar: Reduce sugar in the pastry cream and omit the powdered sugar garnish.