INGREDIENTS
130g (1/2 cup) of butter 60ml (1/4 cup) of water 60ml (1/4 cup) of milk 2g (1/4 tsp) of salt 130g (1 cup) of all-purpose flour 4 eggs
Black cherries
Custard cream 470ml (2 cups) of milk 1 vanilla bean 6 egg yolks 140g (2/3 cup) of sugar 40g (1/4 cup) of cornstarch
METHOD
Custard cream: Add the milk and vanilla bean to a medium saucepan, heat then places over medium heat and bring to a boil.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming, and let it cool.
Batter: Add the butter, water, milk, and salt to a saucepan. Mix everything over medium heat and when the mixture starts to boil add the flour.
At this point, start stirring constantly, vigorously, until you notice the formation of a whitish patina on the bottom of the pan.
Pour the mixture into a bowl and let it cool. When the mixture is moderately hot, add the eggs, one at a time, stirring with a hand whisk until the mixture is smooth.
Pour the batter and form the donuts on the baking tray covered with baking paper. Bake in oven at 180°C/356°F for 20 min.
Add the custard to a pastry bag and decorate the Zeppole. To finish garnish with a black cherry in syrup for each Zeppola.
