Steps

• Blend the chocolate and set it aside.
  
  First, let’s prepare the custard, which will need to cool (we will prepare a single batch that will be used both for the dough and filling).
  
  Put the milk with the vanilla pod on the heat and warm it (it should not boil, just warm).
  
  In a saucepan beat the eggs with a whisk.
  
  Mix the sugar with the flour well and add them little by little to the eggs, always mixing with the whisk until the mixture is smooth and homogeneous.
  
  Remove the vanilla from the milk and add it little by little to the egg cream, never stopping mixing with the whisk.
  
  Once the mixture is homogeneous, transfer it to the heat over very low flame (I also use a flame diffuser) and cook while always mixing with the whisk until the cream thickens and becomes creamy.
  
  Remove 9 oz of cream from the mix and set it aside in a bowl covered with cling film.
  
  Add the blended chocolate to the remaining cream and mix well until it melts and the cream becomes homogeneous.
  
  Cover this cream with cling film and set it aside.

• As soon as the cream is cold, let’s prepare the choux pastry.

  
  Put the water with the butter and a pinch of salt on the heat.

  
  Once the butter is melted, add the flour all at once, mix with a wooden spoon until it comes away from the sides of the pot and forms a ball, at this point keep mixing and let it dry over very low heat for about 5 minutes.

  
  Transfer the mixture to the stand mixer or use an electric mixer to eliminate any lumps.

  
  With the lukewarm mixture and continuing to work the mix, add one egg at a time, as soon as the first egg is incorporated into the dough, add another.

  
  Once all the eggs are incorporated, also add the vanilla and mix for another 8 minutes always with the stand mixer with the whisk or with the beater.

  
  Add the 9 oz of white custard you set aside and the grated lemon zest, continue to work the mix for another 10 minutes.

• Preheat the oven to 340°F with fan.

  
  Line a large baking tray with parchment paper and with the piping bag (the one used for St. Joseph’s Zeppole) form small rings of 3.5 inches in diameter (making two circles of dough one on top of the other).

  
  Garnish the rings with sugar crystals and bake them in the fan oven at 340°F for 35 minutes, the ‘Gone with the Wind’ must be well golden, do not open the oven before 30 minutes.

  
  Once they are well cooked, turn off the oven and leave them inside for 5 minutes with the door slightly open, then remove them and let them cool.

• Once they are cool, we can fill our ‘Gone with the Wind’ using a star-tipped piping bag with a nice dollop of chocolate cream and decorate them as you like, I added some berries, but white chocolate chips or whatever you prefer are also great.

  Lightly sprinkle with powdered sugar.

  
  The chocolate ‘Gone with the Wind’ are ready to be enjoyed.

  
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