Zeppole di San Giuseppe with Chantilly cream

Let's prepare the custard first: mix the egg yolks well with the sugar, incorporate the flour while stirring, slowly add a little milk, incorporate well and then add all the previously heated milk, add the vanillin and cook on the stove, stirring. Always.

For the Chantilly cream, add the cream to the cooled custard (Chantilly cream is lighter because the cream incorporates more air).

Let's now prepare the zeppole: pour the water and the butter cut into pieces, the pinch of salt and the sugar into a pan. Bring everything to the boil over a low heat.

We move the pan from the heat and pour the previously sifted flour into it all at once.

Mix until the mixture forms a ball and return the pan to the heat for a few minutes so that the mixture dries out a little.

The dough is ready when a white film forms on the bottom of the pan.

At this point we transfer the mixture into a bowl and let it cool for about a quarter of an hour.

After this time we incorporate one egg at a time into the dough, patiently, not adding the other until the previous one is well mixed... at this point our smooth and creamy dough is ready.

Now cut many 7-8 centimeter squares with baking paper, place them on a tray or baking tray, stopping them for greater convenience with a drop of oil in the center underneath it (not with water as they will then go into the oil of frying), or by greasing the entire pan underneath; on them we will form our zeppole ready for frying.

Prepare the piping bag with a large star nozzle and fill it with the prepared dough.

We form a spiral with it, on each square of baking paper, starting from the center and widening to the desired size, then finishing by overlapping a last circle of dough on the last circle below.

Drain on frying paper or on a grill.

Now with the piping bag full of Chantilly cream, we fill the zeppole one at a time, arrange them on a serving tray, garnish with the candied cherry and sprinkle with icing sugar.