Found my way back home- Happy St. Joseph's Day

Been missing from here but now I am back thanks to Emily who is always an inspiration. Em just got a pizzelle iron and has already started making and adding recipes on her site The Insomniacs Kitchen. Since it is St. Joseph's day I will post the recipe for Zeppole's- I received from my cousin Cyn. It is ambitious, not sure if I will get to it today but maybe someday .. enjoy:

Zeppole di San Giuseppe
Italian cream puffs for St. Joseph’s Day
Chef David DiGregorio

This zeppola recipe was given to my Cousin Cyn many years ago by Chef David DiGregorio, now chef-partner at Osteria Via Stato in River North, which will be serving the pastries free to diners on March 19.

Pastry shells:
1 cup water
3 tablespoons butter
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
Filling:
6 egg yolks
3/4 cup superfine sugar
1/3 cup all-purpose flour
1/2 ounce cornstarch
2 1/4 cups whole milk
1 tablespoon dark rum
1 teaspoon orange zest
1 1/2 teaspoons vanilla extract
2 cups whipping cream, whipped
Powdered sugar for garnish
Dark cherries for garnish
Make the pastry: Preheat the oven to 425 degrees.
In a saucepan, boil the water with the butter, salt and sugar. Add the flour all at once and cook over low heat, stirring with a wooden spoon until the mixture pulls away from the sides without sticking. Remove from the fire and beat in the eggs one at a time, beating well after each addition. Let cool.
Line a sheet pan with baking paper. With a pastry bag fitted with a large star tip, pipe the dough into puffs on the sheet. Bake for 5 minutes. Turn the oven down to 350 degrees and bake for approximately 10 minutes more or until golden brown. Remove and let cool.
Make the filling: Beat the yolks with the sugar until very light. Add the flour and cornstarch to the yolk mixture. In a large saucepan over medium heat, bring the milk to a boil slowly, and add the yolk mixture while beating until smooth. Over low heat, cook until thickened, stirring all the time. Remove from heat and add the rum, orange zest and vanilla. Let cool completely and fold in the whipped cream.
Fill: Split the pastries and hollow them out; fill and put the tops back on. Dust with powdered sugar. Top with cherries. 4 servings.