Steps

• In a saucepan, melt the butter, water, salt, and sugar over medium heat.

  When the butter has completely melted, add the flour all at once and stir vigorously with a spatula. Continue mixing until the dough is sticky to the touch and pulls away from the sides of the pan (this will take about 3 to 5 minutes). Remove from heat and let cool for a few minutes.

  Add the eggs one at a time, mixing well between each addition. At first, the dough will seem disconnected, this is normal. Mix until you get a creamy and homogeneous mixture.

  Shape the fritters with the help of two spoons, or transfer the mixture into a piping bag and form balls about 1.5 inches in diameter, well spaced, on a baking sheet previously prepared with strips of parchment paper.

  Drop the fritters into hot oil and fry until they are puffed and golden. If you used the piping bag method, dip the fritters with the parchment paper and remove it with steel kitchen tongs as soon as it detaches from the fritters.

  Once fried, drain the fritters on absorbent paper to remove excess oil, then roll them immediately in sugar for an irresistible touch of sweetness.

  They are already delicious like this, but if you want to make them even more indulgent, once cooled, fill them with custard!

  

• In a saucepan, heat the milk with the vanilla extract (or vanillin) without bringing it to a boil.

  In a bowl, beat the eggs with the sugar, add the cornstarch, incorporate the hot milk gradually, stirring constantly to prevent lumps from forming.

  Pour the mixture into a clean saucepan (not the one in which you heated the milk) and cook the cream over low heat, continuing to stir with a whisk until it thickens (when you see bubbles form on the surface, it’s time to turn off the heat!).

  Transfer the custard to a glass bowl, stir for a moment to lower the cream’s temperature, cover with cling film in contact with the surface of the cream to prevent a crust from forming on the surface.

  Let the custard cool at room temperature, then transfer it to the refrigerator for at least 3 hours before using it.

• Mix half of the cream still warm with the sifted cocoa until a smooth consistency is obtained.

  Cover with cling film in contact with the surface of the cream to prevent a crust from forming on the surface.

  Let it cool at room temperature, then transfer it to the refrigerator for at least 3 hours before using it.