Bignè Di San Giuseppe

Method

1. Bring the water, lemon zest, sugar, salt, and butter to a gentle boil in a saucepan.
2. Remove the lemon zest, then add all the flour at once. Lower the heat and stir with a wooden spoon until the dough pulls away from the sides and forms a thin film on the bottom (about 2 minutes).
3. Remove from heat and transfer the dough to a bowl. Let it cool slightly.
4. Add the eggs one at a time, mixing thoroughly after each addition until fully absorbed. The dough should be smooth and pipeable.
5. Transfer the dough to a piping bag and cut a large opening. Pipe small mounds onto a sheet of parchment paper, leaving space between them.
6. For the baked version: Place the piped puffs on a baking tray. Bake at 170°C (340°F) for about 20 minutes (or 15-18 minutes in an air fryer at 170°C) until golden and puffed. Let cool.
7. For the fried version: Heat sunflower or peanut oil (or lard) to 170°C (340°F). Carefully drop the puffs (still on parchment paper) into the oil; the paper will detach. Fry until puffed and golden brown, about 3-4 minutes, turning occasionally. Drain on paper towels.
8. Prepare the lemon pastry cream before the choux: In a saucepan, heat the milk with the lemon zest until hot but not boiling.
9. In a separate bowl, whisk the egg yolks with the sugar until pale. Add the cornstarch and mix until smooth.
10. Slowly pour the hot milk into the yolk mixture, whisking constantly, then return everything to the saucepan.
11. Cook over medium-low heat, stirring constantly, until the cream thickens and the foam disappears. Remove from heat, discard the lemon zest, and stir for another minute off the heat.
12. Transfer the cream to a bowl, cover with plastic wrap (touching the surface), and let cool to room temperature, then refrigerate until cold.
13. When the cream is cold, whisk it vigorously to restore its creamy texture. Transfer to a piping bag.
14. For baked choux: Cut them partially open and fill generously with cream. For fried choux: Make a small hole on top and pipe the cream inside, letting a little come out on top.
15. Dust with powdered sugar and serve.