Zeppole di San Giuseppe Fritte

Method

1. For the choux pastry: in a heavy-based saucepan, combine water, a pinch of salt, and butter. Heat until the butter melts and the mixture comes to a boil.
2. Remove from heat slightly, add all the flour at once, and stir vigorously. Return to the heat and cook, stirring, until the dough forms a ball and leaves a white film on the bottom of the pan.
3. Transfer the dough to a bowl, spread it out to cool slightly. Add the eggs one at a time, mixing well after each addition, until the dough is smooth and pipeable.
4. Transfer the dough to a piping bag fitted with a star nozzle. Pipe small double rings (one on top of the other) onto squares of parchment paper. Cut the paper around each ring for easier handling.
5. Heat oil to 165-170°C. Place the zeppole (still on the paper squares) into the oil, a few at a time. Once the paper releases, remove it. Fry for about 10 minutes, turning occasionally, until golden and puffed. Drain on paper towels.
6. For the custard: in a saucepan, heat the milk and cream (optional) with the lemon zest.
7. In a bowl, mix the egg yolks with the sugar and cornstarch. Slowly pour the hot milk mixture into the egg mixture, stirring constantly. Return to the saucepan and cook over medium heat, stirring until thickened.
8. Transfer the custard to a bowl, cover with plastic wrap (touching the surface), and cool completely.
9. To fill: stir the custard and transfer to a piping bag with a star nozzle. Pipe a generous ring of custard around each zeppola, then a smaller inner ring.
10. Top with amarene sciroppate (sour cherries in syrup) and dust with icing sugar.