Zeppole di San Giuseppe, Choux Pastries with Crema Pasticcera and Amarena Wild Cherries

Zeppole are a classic Italian pastry: golden choux filled and topped with crema pasticcera and finished with amarena wild cherries.

📨 In my next Substack newsletter, I’m sharing my recipe for both the choux and the pastry cream, with instructions for the two zeppole versions you see here: a mini made from two choux rings and filled through a hole in the bottom, and a medium piped as a single ring, then cut in half and layered with cream. The post also features a special guest contribution from Shell Plant.