Lindt Excellence A Touch of Sea Salt
Place water, butter, pinches of sugar and salt into a saucepan and bring to the boil.
All at once and stir and beat until well combined. Place over low heat and cook, stirring, for 1-2 minutes or until the mixture forms a ball and begins to come away from the side of the saucepan. This is to cook the flour.
For the mixture to cool down. Add the egg little by little until the mixture comes together. Last mix in the brown sugar.
Pipe about 6cm circles onto a baking paper lined tray. Sprinkle with a little raw sugar.
At 210°C for around 15 minutes, then drop the temperature to 180°C and with the door slightly ajar, bake the Zeppole until golden brown.
Bring the milk and half the sugar to the boil.
In the meantime combine the egg yolks, corn flour, vanilla and remaining sugar.
Whisk and return to the heat. Cook to a think custard.
Add the chocolate and butter. Mix until silky and smooth.
Cover directly with some cling film and cool fully.
Lightly stir the crème to ensure it is smooth. Fill and generously top each Zeppole.
Finish with a little sea salt and gold leaf