Step 1

Beat egg yolks with sugar. Add corn starch, vanilla and ½ cup milk. Beat everything well until you get a smooth and even lump free batter .

Step 2

Heat remaining milk on a stove-top without boiling it.Turn the heat on low and slowly start pouring in egg yolk batter.

Step 3

Whisk vigorously to prevent the formation of lumps and cream sticking to the bottom of the pot. Continue whisking until the cream starts to become pretty thick and turns into custard.

Step 4

Be careful not to overcook it otherwise you’ll get a sweet omelet. Once you see consistency of the cream is thick enough add butter, whisk until it's completely incorporated.

Step 5

Transfer the pastry cream in a large bowl, cover with a plastic wrap making it touch the cream. Let cool completely.

Step 6

In a medium stovetop pot combine water, butter and salt.Bring to a boil. Reduce the heat to low and add all flour at once. Using a wooden spoon mix energetically until the dough comes together in a smooth ball.Continue mixing and cooking on low heat for a few minutes.

Step 7

Transfer the dough into a mixer bowl.Using a dough hook beat it for about a few minutes to let the dough cool.Once the dough is cool start beating in the eggs one at a time. Add the next egg ONLY once the previous one has been completely incorporated.TIP: Add all eggs one by one except the last one. Beat the last egg with a fork and add in small portions until you reach the perfect consistency of the dough.

Step 8

Transfer the dough to a pastry bag with a large star-shaped tip and start piping zeppole. There's a slight difference how to do so depending if you're going to deep fry or bake them in the oven.

Step 9

Preheat oven to 400F/ 205C

Step 10

Line baking sheet with parchment paper.Pipe the dough into 3 inch in diameter circles with about an inch and a half hole in the middle.Make sure to leave enough space between the pastries as they’ll double in size in the oven.

Step 11

Start baking in a preheated to 400F oven for 15 minutes. Then reduce temperature to 350F / 175C and bake for another 10-15 minutes Don’t open the oven during the first 25 minutes or until your zeppole a lightly brown. Past 25 minutes open the oven door ONLY for a few inches and let zeppole bake for another 5-10 minutes. Use a wooden spoon to hold the oven door slightly oven. This way zeppole won't collapse as if you were to take them out of the oven directly, plus any residual humidity will have a chance to evaporate.

Step 12

Preheat vegetable oil suitable for frying to 375F in a deep sautee pan.

Step 13

Cut out 3 inch squares of parchment paper or aluminum foil, brush one side of the square with vegetable oil.Pipe the dough on each square forming a circle.

Step 14

Deep squares in hot oil a few at a time. The paper will separate from the fritters in the hot oil.

Step 15

You can remove it using small tongs. Fry zeppole until lightly brown. Discard on paper towel to absorb excess oil.

Step 16

Let pastries cool. Cut each in half.Fill a pastry bag with pastry cream.

Step 17

Pipe pastry cream on the bottom half, cover with top and pipe another star or swirl of a pastry cream on the top.

Step 18

Decorate with cherries.Dust with confectioners sugar.