Mine, as usual is a revisited recipe
the famous sweet Neapolitan sweet,

At the base I stuffed with a spike of cream flavored with vanilla,
over the custard, so that at first bite will merge the two creams
in a fantastic chantilly.
In addition to sugar,
because I do not like cherries,
I garnished with fresh strawberries.
Aesthetically nice, simply delicious!

Recommended wine:
Passito di Pantelleria DOC
Ben Rye 2012,
a wine with a great color amber,
with a long and rewarding resistance.

And now …LIGHT THE FIRES!

INGREDIENTS:

- 125 g flour 00

-190g Water

-50g Butter

-3 eggs

-1 Pinch of salt

-Oil Peanut for frying

-600 G of custard

-250 Ml cream

-1 Vanilla bean

-Fragole Fresh taste to decorate

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Melt in a pot, the butter with water and salt,
as soon as it boils, remove from heat and throw the flour in one fell swoop,
put it back on the stove and turn the pan with a wooden spoon
until it will not form a ball
that will comes away from the walls.
Let cool and place one egg at a time, not
add another egg until the first
will not be completely absorbed.
Helping with a pastry bag  put
each donut on a square of parchment paper.
Heat the oil to 170 degrees and fry two or three donuts at a time,
making sure to put them in oil with
baking paper which must be removed with the aid of forceps.
Once the donuts fried, let them cool, and always with the sac
entered the cream you’ve mounted with vanilla seeds
and over the custard,
dusted with icing sugar and garnish with
strawberries.

Et voilà…fantastic donuts!