n. 7 Eggs
q.b. Powdered Sugar
4 tablespoon Extra Virgin Olive Oil
EVO Oil to fry
A gusto Crema Chantilly/Crema Pasticcera
Place lard and salt in bolling water, add flour and cook until the dough separates from the edges of the pan. Allow to cool and slowly add the whole eggs. With the help of a pastry sack squeeze and form small pastry puffs on and place on oven paper, fry in an abundant amount of hot oil. Serve filled with pastry cream or Chantilly cream. Spinkle with powdered sugar.