Zeppole à la Heike

Ingredients for 1 servings:

• 2 egg yolks
• 4 tbsp sugar
• 1 packet of vanilla sugar
• 1 pack of orange zest
• 3 tbsp flour
• 500 ml milk
• 125 ml water
• 30 g butter
• 1 pinch of salt
• 80 g flour
• 20 g cornstarch
• 1 tsp baking powder
• 2 eggs
• some powdered sugar
• Amarena cherry(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Start with the cream, as it needs to cool: Place 2 egg yolks in a saucepan and whisk. Add the sugar and vanilla sugar and mix with a whisk. Add the flour and about 100 ml of milk to the mixture and mix. Bring everything to a boil until the mixture thickens. Gradually add the remaining milk and bring to a boil. Transfer to a bowl, cover, so that a skin does not form, and let cool. For the choux pastry, bring the water, butter, and salt to a boil in a saucepan. Add the flour, baking powder, and cornstarch to the saucepan and mix everything until a ball forms. Remove the pan from the heat. Add the eggs one at a time and mix into the dough with a hand mixer until smooth. Allow the dough to cool slightly. Line a baking tray with baking paper. Fill a piping bag with the dough and pipe rings (at least 2 rounds) onto the baking paper. Bake in an oven preheated to 200°C for approximately 20-25 minutes, until golden brown. Cool on a wire rack. Fill the cakes with the cream using a piping bag and fill the holes and the surface. Dust with powdered sugar and place one amaretto cherry in the center of each cake.