Good Father's Day dear friends, thanks to the abundance of good homegrown eggs and last night I was able to come to terms with a classic Italian to celebrate our dads. Carry
exactly what my friend wrote Danidani forum at: http://www.panperfocaccia.eu/ because when a recipe does not need to change and neither of customizations. So that's great!
doses for the cream puffs I took from Talisman Ada Boni's happiness.
Place in a saucepan of water 250 cc, 50 gr. of butter and a pinch of salt, bring to boiling. When it boils remove from heat and throw in the pot 150 gr. flour, all at once, stir vigorously putting on the stove: it will form a paste which soon will be ready when it will form a ball and sfrigolerà leggermente.Togliere from the heat and then do intiepidire.Aggiungere 4 eggs, one at a time, not by adding the following until it is blended well what you messo.Aggiungere a spoon of sugar and the grated rind of one lemon (I've forgotten it ....). I knead the dough vigorously with a spoon wood until the mixture is smooth, which will make some bolla.Fate fresco.Preparare rest covered in a pastry cream with three egg yolks, three tablespoons of sugar and three of flour and a pint of warmed milk and a zest lemon (I put a whole lemon grated in the end)
Now fry the mixture of cream puffs in abundant oil or lard (I groundnut oil in the pan for fried with basket). The oil should be hot but not boiling : buttateci the mixture with the aid of two spoons, half a tablespoon of cream puffs to hail, as usa.mettetene few at a time ... as they rise to the surface and begin to turn around by themselves when they begin to swell, raise the heat and let them become di un bel colore dorato.Scolateli su carta assorbente.Mettete la crema pasticcera in una sac a poche col becco liscio e riempite di crema i bignè.Spolverateli di zucchero a velo
