👨‍🍳 Instructions

1. 1

   Prepare the choux pastry base (Pâte à Choux). In a medium saucepan, combine water, butter, and salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture just begins to boil. Remove from heat immediately.

   ⏱️ 5 minutes
2. 2

   Add the sifted flour all at once to the hot liquid. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, creating a ball. Return the pan to medium-low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly. You should see a thin film form on the bottom of the pan.

   ⏱️ 3 minutes
3. 3

   Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer). Let it cool for 5-10 minutes, stirring occasionally, until it's warm to the touch but not hot. This is crucial to prevent the eggs from cooking.

   ⏱️ 10 minutes
4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look separated at first, but keep beating until it becomes smooth and glossy. If using, beat in the vanilla extract with the last egg. The final dough should be thick but pipeable, holding its shape without being too stiff.

   ⏱️ 10 minutes
5. 5

   Heat the frying oil in a deep, heavy-bottomed pot or Dutch oven over medium-high heat to 180°C (350°F). Use a thermometer to ensure accuracy. While the oil heats, transfer the choux pastry to a piping bag fitted with a large round tip (about 1/2 inch or 1.5 cm).

   ⏱️ 5 minutes
6. 6

   Carefully pipe rings of dough directly into the hot oil. Aim for about 3-4 inches in diameter. Do not overcrowd the pot; fry in batches of 3-4 zeppole at a time. Fry for about 3-4 minutes per side, or until deep golden brown and puffed up. They should float and turn themselves somewhat.

   ⏱️ 15 minutes (total frying time, approx. 4-5 mins per batch)
7. 7

   Using a slotted spoon or spider strainer, remove the fried zeppole from the oil and drain them on a wire rack set over paper towels. Allow them to cool slightly.

   ⏱️ 2 minutes
8. 8

   Once cooled enough to handle, carefully slice each zeppole in half horizontally using a serrated knife. Fill the bottom half generously with chilled pastry cream using a piping bag or a spoon.

   ⏱️ 5 minutes
9. 9

   Place the top half of the zeppole back on top of the cream. Dust generously with powdered sugar. Garnish each zeppole with an Amarena cherry on top of the pastry cream, pressing it gently into the cream if needed.

   ⏱️ 3 minutes