Preparation

• Prepare the pastry cream HERE with lemon peel and set aside.

• Pour the water with the butter into a saucepan and let it melt.

• Then add the flour all at once and stir vigorously with a wooden spoon until the dough comes away from the sides of the bowl.

• Remove from the heat and add the eggs one at a time, working in each addition until well absorbed before adding the next, and so on.

• Also add a splash of lemon juice if you like.

• Let the dough rest for 30 minutes; if it has lumps, blend with an immersion blender to make it smooth.

• After the time has passed, pour the mixture into a pastry bag with a 3/4-inch star tip.

• Line the baking tray with parchment paper and begin to shape the zeppole.

• Make 2 or 3 circles of dough on top of each other, you should get about ten zeppole.

• Bake in a preheated convection oven at 392°F for 10 minutes, then lower to 356°F and bake for another 15 minutes or so, they should puff up and color.

• Remove from the oven and let cool.

• Whip the cream and add it to the pastry cream; if it’s too soft, put it in the freezer for about fifteen minutes.

• Put the cream in the pastry bag and fill the center of the zeppole, garnish with lemon slices.

• Alternatively, you can cut them in the center and fill with a layer of cream.

  Bon appétit

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