Zeppole di San Giuseppe

Method

• 1

  Start by preparing the custard. Bring the milk to the boil in a saucepan with the cut vanilla pod. Meanwhile, mix the egg, the cornflour and sugar in a bowl. When the milk is hot, gradually pour it over the egg and cornflour mixture, and whisk the milk in; then, cook the custard gently on a low heat until thickened. Lay a sheet of cling film directly on the custard surface, then leave it to cool.

• 2

  Now, start making the choux pastry. Pour the water into a saucepan with the butter and gently heat. When the liquid comes to a boil, tip in the sifted flour and beat with a hand whisk. Cook for a few minutes, until the mixture coats lightly the bottom of the saucepan.

• 3

  Now, pour the mixture into a bowl and add one egg at a time: stir each egg in very well before adding another egg. Pour Frienn deep-frying oil into a large pan and heat it up. Put the dough for the zeppole into pastry bag. Usa a star-shaped nozzle to make zeppole and lay them on sheets of baking paper. When the oil reaches 170-175 degrees, cook the zeppole on both sides; the baking paper sheets will come in very handy at this stage.

Food plating

Fill the zeppole with custard, top with sour black cherries and sprinkle some icing sugar.