Zeppole di San Giuseppe with Pastry Cream and Strawberries

Method

1. Prepare the vanilla pastry cream: heat milk and cream with vanilla, then combine with egg yolks and sugar, and thicken. Cover with plastic wrap directly on the surface to cool.
2. Prepare the choux pastry: in a saucepan, combine water, butter, salt, and sugar. Bring to a boil, then add flour all at once and stir vigorously until a smooth dough forms (polentino).
3. Transfer the dough to a mixer and let it cool slightly. Gradually add eggs one by one, mixing well after each addition, until the dough is smooth and pipeable.
4. Fit a piping bag with a star tip. Pipe the dough into rings onto small squares of parchment paper.
5. Heat oil for deep frying. Fry the zeppole, turning halfway, until golden and puffed. Drain on paper towels.
6. Let cool slightly, then cut horizontally. Fill with pastry cream, whipped cream, and fresh strawberries. Serve immediately.
7. Optionally, you can also fill with chocolate cream, blueberries, or other toppings.