Method – Batter

1. In a large pan, bring the water and butter to a boil.
2. Turn off the heat and add the flour in one shot. Mix vigorously with a whisk.
3. Return the pan to the stove and cook over low heat for about 5 minutes, stirring constantly with the whisk.
4. Transfer the mixture to a planetary mixer fitted with a flat whisk attachment.
5. On low speed, add one egg at a time, allowing each egg to be fully absorbed before adding the next.
6. Once the batter is smooth, transfer it to a piping bag.
7. Using a pastry bag, pipe large portions of batter (about the size of a nut) onto a greased sheet of baking paper.
8. Carefully drop each portion into deep, dry sunflower oil and fry for about 3 minutes until golden.
9. Drain the zeppole on paper towels and let cool.

Method – Custard

1. In a deep pan, bring the milk and vanilla extract to a boil.
2. In a large bowl, combine the egg yolks, sugar, and flour.
3. Once the milk is boiling, turn off the heat.
4. Add a ladle of the hot milk to the egg mixture and whisk to combine.
5. Add another ladle and continue stirring until the mixture is smooth.
6. When the mixture is gently heated, pour it back into the pan, turn on the heat, and bring it to 80°C while stirring constantly.
7. Remove from heat and allow the custard to cool in a bowl.

Assembly

1. Fill each cooled zeppola with the prepared custard.
2. Garnish with one black cherry on top and a dusting of powdered sugar.
3. Serve and enjoy!