Zeppole di San Giuseppe sia Fritta che al Forno 😍

Fried and Baked St. Joseph's Zeppole 😍 For 22/24 Pieces: Choux Pastry 500 g 00 Flour 500 ml Water 15 g Salt 200 g Butter 9 Eggs, approximately 450 g N.B. If you want to fry it, reduce the 50g butter and 1 egg, although I still found it good with these quantities, both fried and baked. For the cream: 500ml milk 5 egg yolks 250g sugar 80g cornstarch or 100g flour Lemon zest Vanilla pod Baking: 190°C fan-assisted for 25-30 minutes N.B.: Not all ovens use the same cooking method; you need to know your oven well. Do the toothpick test. If it's still moist or raw, lower the temperature to 170°C for another 5-7 minutes. CONVENTIONAL OVEN: 200°C for the first 15 minutes, then lower the temperature to 150°C for another 15 minutes.