Baked St. Joseph's Zeppole

Start by heating the water, butter, and pinch of salt. Once it comes to a boil, add the flour all at once and begin stirring for about 5 minutes.

The dough should be dried over low heat to obtain firm zeppole that don't collapse in the oven. Let them cool, then add the eggs one at a time, stirring constantly.

Transfer the mixture to a pastry bag. Pipe two-tier circles of dough onto sheets of parchment paper. This amount should make about 10 zeppole.

Bake in a conventional oven at 220 degrees Celsius for 10 minutes, then for another 20-25 minutes at 180 degrees Celsius. Once ready, let the choux pastry rest in the oven with the door slightly ajar for a few minutes.

To make the cream, heat the milk and cream in a saucepan and bring to a boil. Pour them into the bowl containing the egg, sugar, and starch mixture and whisk until combined.

Now pour everything into the saucepan you used to heat the milk and let it thicken over low heat, always continuing to stir with a whisk until it has thickened.

Let it cool in a baking dish, covering it with cling film to prevent that annoying hard skin from forming which would prevent the cream from remaining velvety and smooth.