Carnival Tortelli

Put into a saucepan a quarter of a liter of water, a pinch of salt and 60 g of butter

Bring to a boil, stirring until the butter has melted

Remove the saucepan from the heat and pour in all at once 150 g of sifted flour

Stir to incorporate the flour into the water and return to low heat

Continue stirring and cook the dough until it forms a ball that detaches from the sides of the pan, sizzling slightly

Let cool while stirring; then add to the mixture the grated zest of half a lemon and 2 tablespoons of sugar

Then incorporate 3 small eggs, one at a time

Let everything rest for an hour and meanwhile to prepare the cream, crack the remaining 2 eggs, letting the yolks slip into a small saucepan

Add 3 heaping tablespoons of sugar and beat with a hand or electric whisk

When the yolks are thick and frothy, add a heaping tablespoon of flour, passing it through a sieve, and mix well

Slowly dilute with a quarter of a liter of milk