St. Joseph's puff pastries

Preparation

1. Start by preparing the pastry cream. In a saucepan, heat the milk over medium heat until it begins to simmer slightly. Meanwhile, in a bowl, beat the egg yolks with the sugar until you get a light and frothy mixture.
2. Add the cornstarch to the egg yolks and mix well until you get a smooth consistency.
3. Slowly pour the hot milk over the beaten egg yolks, stirring constantly to avoid lumps from forming.
4. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the cream thickens. Once thickened, remove from heat and let cool completely.
5. Now, let's move on to preparing the puff pastries. In a pot, bring water and butter to a boil until the butter is completely melted.
6. Add the sifted flour to the boiling water and vigorously stir with a wooden spoon until you get a homogeneous mixture that comes off the edges of the pot.
7. Transfer the mixture to a bowl and let it cool slightly.
8. Add the eggs one at a time, mixing well after each addition, until you get a smooth and homogeneous dough.
9. Transfer the dough to a piping bag fitted with a star tip.
10. Form small doughnuts on a baking sheet lined with parchment paper.
11. Bake the puff pastries in a preheated oven at 180°C (350°F) for about 20-25 minutes, until they become golden and puffy. After 25 minutes, slightly open the oven door and let them cook for another 5 minutes so they dry out inside as well.
12. Once cooked, let them cool completely on a rack.
13. When the puff pastries are cool, garnish them with the pastry cream prepared earlier using a piping bag.
14. Before serving, top with Bioitalia cherry jam.