A sweet thought for Father's Day!

The Zeppole di San Giuseppe are, in fact, the typical dessert of this holiday, rich in history and traditions. It is a dessert of Campania origin that nowadays is prepared throughout Italy and which on March 19 is the protagonist in the pastry shops of the Bel Paese! The most traditional arey is getting closer and how to best celebrate this beautiful anniversary if not with a sweet  certainly the fried donuts, while many prefer the baked version which will be lighter and more delicate. The version that we propose today is just this, accompanied by a rich filling based on custard. To complete it all will be the inevitable black cherry and a cascade of powdered sugar. An unmissable and very delicious recipe that will satisfy your palate and especially that of dad!

Ingredients for 4 zeppole:

Eggs 210 gr - about 4

00 flour 150 gr

Butter 45 gr

Water 250 ml

Salt up - a pinch

Ingredients for the custard:

Whole milk 210 gr

Sugar 70 gr

Corn starch / Maizena 20 gr

Fresh liquid cream 50 gr

Yolks 2

Vanilla pod ½

To garnish:

Sour cherries in syrup 4

Powdered sugar to taste

Preparation:

For the preparation we start with the making of the choux pastry. Put water and butter previously cut into cubes in a pan and let it melt over medium heat; when it is about to boil add the flour at once. Mix quickly with a wooden ladle or a spatula. When the mixture has become dense, continue to heart until the dough comes off the sides of the pot and a white patina has formed on the bottom. Then transfer the mixture into a bowl and let it cool. In the meantime, beat the eggs in a bowl and pour some into the mixture, now lukewarm, and mix until incorporated. Add a pinch of salt and add the remaining eggs a little at a time until the mixture is smooth and thick. At the beginning the appearance of lumps will be normal, you continue to work the mixture until the right consistency is reached. At this point, place the choux pastry in a 1.2 cm sac-à-poche with a star-shaped nozzle and preheat the oven (ventilated) to 205 °. Line a baking sheet with parchment paper and you will create the 4 donuts: for each you will need two turns, one on top of the other in order to create a circle with a diameter of about 10 cm. Prepare all 4 zeppole and bake in the oven for about 25 minutes on the lowest shelf until golden brown. After 25 minutes, cook for another 5 with the door slightly open to allow them to dry inside as well. At this point, remove from the oven and let it cool completely.

Let's now dedicate ourselves to the preparation of the custard. Heat the milk, the cream, the seeds of half a vanilla bean with the emptied pod in a saucepan. Bring the mixture almost to a boil, while in another bowl add the egg yolks together with the sugar and beat quickly with a whisk. Then add the corn starch and beat with a whisk until a mixture is obtained uniform. As soon as everything has almost reached a boil, remove the vanilla pod with tongs. Pour the milk slowly over the egg mixture, a little at a time, beating quickly with a whisk. Then transfer to the pan and cook over low heat, stirring constantly until completely thickened. Transfer the cream to a bowl which will then be covered with the film in contact and then allow to cool completely. Once cold, place the cream in a sac-à-poche with a smooth nozzle and if the zeppole has cooled down in the meantime, start stuffing them: pierce the zeppola in one point with the sac-à-poche by pressing lightly and stuff with the cream. Repeat the operation on all the donuts and arrange them on a serving dish. Place the cherries in syrup on the tip and sprinkle with icing sugar!

The donuts are served!