How To Clean Charred Circulon

Zeppole of St. Joseph

'E canuscite' and zeppule? It
pruvenite 'to Napule
' what is likely assaje.
P'e ago nunn'è difficult
water and flour, knead it, and some
'miettele to Frijia
eg dint'all'uoglio Cavere.
the final c'ea Stenn
nu 'veil have compiled pumpkins. It
nun ce Criro, pruovale:
par'o magna Angel!
It 's true or not; sti zeppule
nun songo irresistible ?(...)

Ingredients

for the choux pastry:
-1 / 2 kg of flour
g butter
-150 -800 -8 ml of water
eggs
-
a pinch of salt-a pinch of baking powder for lemon-dlci
grated

for the custard:
-500 -450 ml of whole milk
ml of fresh cream egg

-6 -60 g of corn starch
-120 grams of sugar
- lemon zest

Preparation
Boil water with butter and a pinch of salt. Remove from the fire, put the flour and stir quickly put back on the fire, stirring until the mixture becomes a ball and came off the walls. Remove from heat and when it is warmed, add the eggs one at a time. Finally, combine the yeast and lemon rind. The dough should be like a custard. Take a pan, cover it with parchment paper and with the help of a trained pastry bag classic donuts. Bake at 200 degrees for 10 minutes.
Prepare the custard and let cool.
Once you are cold, cut in half, fill with cream. Above decorate with a sprig of ciliegina.Spolverizzate with cream and icing sugar.