Let’s make Zeppole!

Ingredients for the Choux Pastry :
Dose for 6 Zeppole

6.5 oz water
3.5 oz butter
3/4 teaspoon of salt
5oz flour
3 small eggs
1 yolk

Ingredients for the custard cream:
17oz milk
4 yolks
3oz white sugar
3oz flour
0.70oz corn starch
1tsp vanilla extract

Important tips for the choux pastry:
Remember to incorporate the eggs one at the time and only when the batter is at room temperature.

Tips for the custard:
Let it cool down before using it and cover it with plastic wrap.

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