Zeppole with Lemon Cream

Method

1. Prepare the lemon cream: heat milk in a pot with a vanilla bean.
2. Add lemon zest (only the yellow part) and egg yolks.
3. Add cornstarch and stir well.
4. Pour the mixture back into the pot and cook until thickened, stirring constantly.
5. Let the cream cool, covering with plastic wrap directly on the surface.
6. For the zeppole: bring water, butter, and a pinch of salt to a boil.
7. Add flour and cook for a minute until a film forms on the bottom of the pan.
8. Transfer the dough to a bowl and add eggs one at a time, mixing well after each.
9. Fry the zeppole in oil at 180°C, gently pressing them to help them puff up.
10. Fill the fried zeppole with the lemon cream using a star-tipped piping bag.
11. Serve and enjoy.