Baked San Giuseppe Zeppole with Organic Farro Flour

First make the choux pastry.  Add the water and the butter to a pan, bring to the boil and slowly add the flour.

Stir quickly with a wooden spoon and, once the mixture has thickened, cook to obtain a compact dough. Transfer the mixture to a bowl.

Take the now warm dough and gradually add the beaten eggs and a pinch of salt, stirring until they are well incorporated and the mixture will be smooth and homogeneous (in the initial phase it is normal for small lumps to form).

Put the choux pastry obtained in a sac-à-poche with a star shaped nozzle and preheat the oven to 205° in a ventilated mode. Line a baking tray with parchment paper and create the zeppole, making two turns, one on top of the other, to create a circle (the diameter can vary to your liking). Once ready, bake in a ventilated oven for about 20 minutes. Finish cooking for a further 5 minutes, keeping the oven door slightly open. Remove the zeppole from the oven, leaving them to cool, and in the meantime prepare the cream.

For the custard, take a saucepan and add the milk, cream and vanillin. Bring everything to a boil. In another bowl, combine the yolks with the sugar and corn starch, continuing to mix with the whisk until the mixture is light and frothy.

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