Via col vento: i dolci napoletani con crema e pasta choux!

Gone with the wind a Neapolitan dessert made with choux pastry and custard. Very soft inside and unforgettable, if you don't know the gone with the wind it's time to try them. 😋 LOOKING FOR MORE SWEET RECIPES? SUBSCRIBE ➡️ bit.ly/LaCucinadiSonia 🍳 INGREDIENTS 🍳 FOR THE MILK CREAM Fresh whole milk 350 g Liquid fresh cream 100 g Vanilla 1 pod (or 1 teaspoon of extract) Granulated sugar 60 g Corn starch 60 g Honey 30 g FOR THE CUSTARD CREAM Medium eggs 1 yolk Fresh whole milk 350 g Vanilla 1 pod Granulated sugar 60 g Corn starch 50 g FOR THE DOUGH 5 medium eggs (shelled 250 g) Flour 00 250 g Zest of 1 lemons Water 250g Butter 125 g Salt a pinch TO GUARANTEE THE GONE WITH THE WIND Unsweetened hazelnut paste 25 g Unsweetened pistachio paste 25 g Unsweetened almond paste 25 g Granulated sugar to taste 🍳 PREPARATION 🍳 00:00 - To prepare the custard, put the egg yolk, sugar, starch and a drop of milk in a bowl; amalgamate to obtain a cream without lumps. Pour the remaining milk into a saucepan and add the mixture contained in the bowl, then mix until the cream thickens. At this point put the cream to cool in a pyrophile covered in contact film. 01:13 - To make the milk cream, mix starch, some milk, sugar, vanilla and honey in a bowl. Mix to obtain a cream without lumps. In a saucepan, heat the remaining milk and cream over low heat and add the mixture contained in the bowl. Stir until thickened. 01:47 - Pour the cream into a low and wide baking dish, cover it with the transparent film in contact and let it cool to room temperature, then let it harden in the refrigerator for at least 30 minutes. 02:01 - For the choux pastry, put water and sugar in a saucepan, then add the butter. As soon as the butter has melted and the water starts to boil, add the flour in one go, remove the saucepan from the heat and then mix vigorously. 02:42 - Place the still hot choux pastry in the planetary mixer with leaf and start mixing, adding the zest of 1 untreated lemon, well washed and dried. Add one egg at a time; when you add the first one, the mixture will initially tend to divide, but as you mix it it will become creamy; as soon as it becomes smooth you can add the other egg. Continue like this for all the other eggs. 02:56 - Add the custard by the spoonful and keep mixing. Once the mixture is well blended and with the typical ribbon consistency, transfer it into a sac à poche with a 9 mm diameter star-shaped nozzle. 03:10 - Grease a pan with the release spray and put a sheet of parchment paper on it (or you can use a sheet of silpat) then form 9 cm diameter donuts with the pastry bag (making two rounds of dough, one on the 'other) and narrow "v" **. You will get 15 pieces in total. Garnish the “v” donuts with the sprinkles and bake them in a convection oven at 165° for 30 minutes; they must become golden brown. 03:45 - Work the milk cream with the whisk to make it creamy again and divide it into three bowls (putting about 150 g in each bowl). Add the pistachio paste to one bowl, the hazelnut paste to another and in the last one of almond. Mix each cream to mix the respective dried fruit paste and insert each cream into a different sac à poche with a starry nozzle. 04:15 - Get ready to garnish each treat, alternating colors and forming one or more tufts on each of them: gone with the wind is ready to be tasted!