How to make the perfect Zeppole di San Giuseppe according to Sal De Riso | Chef Recipes | Reporter G

Ingredients

• 250 g water;
• 100 g butter;
• 6 g salt;
• 250 g 00 flour;
• 400 g whole eggs (No. 8).
• 400 g fresh whole milk;
• 100 g fresh liquid cream;
• 180 g egg yolks (No. 9);
• 150 g sugar;
• 40 g cornstarch;
• 2 g salt;
• 1 peel of Amalfi Coast PGI lemon;
• 1/3 vanilla bean from the Bourbon Islands.