Ingredients
Equipment
Method
- Start by placing the butter, water, salt, sugar (if using), and lemon zest (if using) in a medium saucepan. Whisk gently over low heat until the mixture comes to a gentle boil.
- Once the water begins to boil, it's time to add the flour all at once. Using a wooden spoon, vigorously mix the flour into the liquid, ensuring there are no lumps.
- Continue to cook the dough for about 1 to 3 minutes, stirring constantly. You want to see a slight sheen appear as the dough dries out a bit.
- Transfer the dough to a marble surface or a bowl to cool. Spread it out gently with a spatula, allowing it to cool for a few minutes.
- In a separate container, whisk the eggs. Slowly incorporate the eggs into the cooled dough, whisking continuously.
- Preheat your oven to 400°F/200°C, placing your baking tray on the middle shelf.
- Next, transfer the dough into a pastry bag fitted with a large star-shaped tip. Pipe the dough onto a tray lined with parchment paper, forming 3-inch circles.
- Now, bake the zeppole for 10 minutes. After this initial baking time, lower the oven temperature to 360°F/180°C and bake for an additional 20 minutes.
- Once baked, transfer the zeppole to a cooling rack and allow them to cool completely. When cool, carefully cut them horizontally.
- Fill each zeppole generously with Italian pastry cream, then close them up and pipe more cream on top. Garnish with the black cherries and a light dusting of confectioner's sugar.
Notes
Measure Ingredients Accurately: Using gram measurements is more precise than cups. A kitchen scale is your best friend for baking success.
Butter Temperature: Cut the butter into small cubes and ensure it’s melted before adding water. This step helps create a smooth dough.
Egg Temperature: Avoid adding the eggs when the dough is too hot. If the dough is too warm, it could cook the eggs and ruin the texture.
Piping Tips: Use a large star tip for piping the pastry dough and filling. It creates beautiful shapes and decorations.
Space Between Zeppole: Make sure to leave enough space when piping as they will double in size while baking.
Oven Door Caution: Do not open the oven door while they’re baking. This can cause them to collapse.