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Zamboni buns |

The pancake bells are ringing out, and there more inclusive this year. Try making these frittelle allo zabaione this lent. Recipe from Una mamma in cucina di Simona Valli.

Prep time: 1 hour

Cooking time: 20 minutes

Makes: 12 buns

Ingredients cream:

55g egg yolks (around 3 egg yolks)

45g sugar

63ml marsala

100ml milk

13g corn starch

Half a vanilla pod or some vanilla extract

Ingredients dough:

75g 00 flour

2 eggs

25g butter

125ml Water

15g sugar

A pinch salt

Zest of half a lemon

Flavourless oil such as peanut or sunflower for frying

Icing sugar to dust

1. Hop on you zamboni and make some eggnog cream

In a small bowl, weigh out your three egg yolks to assess how hard those chickens were working, until you have 55g - around 3 medium sized egg's yolks. Add the seeds of your vanilla if you a rich bish and you're using vanilla pods, if not, then add in 2 tsp of vanilla extract. Next add 45g sugar and whisk until you can see the sugar no more (then stand on your balcony and shout 'Sugareo, Sugareo where art thou Sugareo?')

Poor in 13g corn starch and mix until lump free.

Next, heat 100ml milk until warm and add to the eggy mix slowly so that it doesn't curdle alongside 63ml marsala wine.

Pour the mix into a saucepan and cook on a low heat. Cook until the cream turns into custard, around 5 minutes, stirring with a whisk all the way. It will be like a thick custard when it's done.

Once thickened, quickly poor the cream into a large bowl to cool and cover, leaving it aside (preferably in the fridge unless you home is fridge temperature itself from the cost of heating) for later.

2. The economy says inflate some pancakes

Boil 125g water with 25g butter, 15g sugar and a pinch of salt. As soon as the liquid boils pour in 75g flour stirring with a spoon as you do so, to stop any blasted lumps.

Lower the heat down and keep stirring the mix until the floury watery mix comes away from the sides and leaves some white flakes (bring in Claudia Winkleman to advertise some Head and Shoulders for the mix) on the bottom of the pan.

Once this happens, pour the dough into a large bowl and leave to cool.

Once the dough has cooled to room temperature, add two eggs - one at a time, mixing thoroughly after each addition.

This might take a little bit of work, but use your whisk and stick with it. Add in the zest of half a lemon. Choux've done it! you're choux pastry is complete.

3. A fry-tingly fun time

Pour your nutural oil into a sauce pan and bring up to 170/175° if you have a themometer, or until a wooden spoon bubbles in the oil if you are an old housemaid with little fancy cooking equipment, like us.

Once the oil is hot, take one teaspoon of the choux and slide it into the oil using another teaspoon. (It might only look like a small amount, but this will blow up like a new dance sequence on tik tok).

Fry a few frittelle at once, moving them around once in a while so that they become brown on all sides.

Once your fritelle are golden like a Spring day, drain them on some kitchen roll.

Start your production line: fill a piping bag with your cream and jab it into your fritelle and fill. Don't squeeze in too much, they are so light that they are almost hollow and they can take on a lot of custard! so don't be too liberal.

Sprinkle with icing sugar or sugar, as you desire.

Dink and sink!

Food for Thought

Lizzy says: "I recently went to Venice, during the building up to Carnivale and these fritelle were everywhere. I made an attempt to eat every single one ... and might have exceeded. There are lots of varities of fritelle, but the zabaione were my favourite so I was very excited to make them with Kate. They were surprisingly easy to make and I can't believe how well the choux turned out! (I have never managed to pull it off before) The only issue was that marsala wine is very expensive England , so I resorted to use some very cheap sherry. Unfortunately, this meant the overall taste was hideous (the sherry tasted like Shaoxing cooking wine..). It would have been a 10/10 and followed the recipe! but I think for this one it is 8/10"

Kate says: "I'm always so excited to see what treats from around the world mardi gras will bring and this was chefs kiss exciting. So unusual but really delicious. Also, frying choux pastry is a stroke of genius! However, I was using rapeseed oil and I'm not sure why but while cooking there was certainly a prawn toast in a chinese takeaway kind of smell which also went into the taste a bit too... I also way overfilled some of my buns with the filling but I'm super proud that I made a custard with eggs! It was much easier than I thought. 8/10 great for an occasional treat but you don't want a whole batch of them..."

8/10 Gasps


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