Zeppole
By Pasquale Amico, head chef at Via Condotti, London (www.viacondotti.co.uk)
MAKES 12
Preparation 30 minutes
Cooking 20 minutes
200g plain flour
200ml water
40g unsalted butter
5-7 eggs
vegetable oil
for the cream
500ml milk
90g caster sugar
75g plain flour
3 egg yolks
peel of 1 lemon
Place in a pan, the water, butter and salt, bring to the boil, and add the flour. Mix until the paste becomes dry. Leave to cool. Start to add the eggs one by one. Place the mix in a piping bag and make rings on a nonstick tray. Lift the rings and place in hot oil, turning until golden. For the cream, mix together the flour and sugar. Add the egg and a bit of milk, then mix. Place the rest of the milk in a pan with the lemon, boil. Pour on top of the egg mixture and place on the stove. Boil, mixing all the time. Pass through a sieve and leave on the side to cool. Decorate the rings with flaked almonds and cream.
