Zeppolone-Paris brest

Custard and cream puff dough can be prepared in the traditional way on gas: this recipe explains how to implement them with the thermomix.

Prepares the dough beignets putting in the Thermomix mug water, salt and butter, cooking at 100° c for 10 minutes at speed 3; then combine the flour, 20 seconds, speed 4; Cook the mixture for 10 minutes at 90° speed 3.

Let the mixture cool and then combine one egg at a time working 20 seconds at speed 6.

Arrange the dough on a baking sheet, using a spoon (you can do with a sac with because ) getting the zeppolona.

Cook in the oven already warm in 200° for 25/30 min. Once cooked then cool down on a wire rack.

Meanwhile, prepare the custard by placing all ingredients in the Thermomix and working for 8 minutes at 80°, speed 4. Transmits the cream in a bowl on the basis of which you'll place three lemon slices, to perfume.

Mount the creme fraiche with a little icing sugar and amalgamala the custard with the Chantilly cream. Cut the cake in half farcisci with plenty of Chantilly; dust with icing sugar and serve cut into slices.