For the cream puffs:
500 g. of flour
100 g. of lard (or butter)
½ liter of water
1 pinch of salt
For the custard:
2 dl.of milk
2 egg yolks
50 g. of sugar
50 g. of flour
zest of one lemon thinly sliced
Oil for frying
100 g. of black cherry jam
Vanilla icing sugar
Put the water on fire with salt and lard (or butter). When it begins to boil, remove the pan from heat and pour in the flour.
Put the pan on the heat and stir well to form a consistent dough, always stirring.
When the dough comes away in one move from the pan, turn off the heat. Add the eggs, one at a time, stirring constantly.
Let stand for half an hour.
Prepare the custard:
In a saucepan, pour the milk and bring to a boil.
In another saucepan add the egg yolks and sugar and whip with a whisk until will be frothy.
Stir in the flour, making sure that no lumps are formed and add a pinch of salt.
Place the saucepan on a medium heat and, continuing to whip with a whisk adding little milk at a time, and add the grated lemon sliced thinly.
When the cream has thickened, remove from heat, pour into a bowl and let cool after buttered surface to avoid formation of the film.
Work the dough and create some round shapes on sheets of wax paper coated with suet, forming a donut from the center hole tiny and about 10 inches in diameter. You can use the pastry syringe with star-shaped with a diameter of about 3 inches.
Now for frying, you need of two pans at different temperatures: the first, you'll keep warm, serves only for the development of the donut, then put in the other pan with hot oil, where will begin golden brown.
The donuts must be cooked one at a time.
Drain the golden brown donuts, when will cool sprinkle with icing sugar, then cover them almost entirely of cream, and put at the center a little bit of black cherry jam.
Alternatively, you can cook the zeppole in a moderate oven, on buttered plates, making sure to space them well.Preparation time: 1 hours, 30 minutes, 0 seconds