St. Joseph's Cream Puffs

Pour a glass of cold water into a shallow pan and add the butter and salt. Bring the mixture bring to a boil, making sure the butter is completely melted and the water reaches a uniform boil before proceeding.

Collect the shallow pan from the heat, add all the flour at once and mix it vigorously with a wooden spatula. Put the shallow pan on the heat and work the dough until it forms a compact ball, which comes away easily from the sides and from the spatula.

Continue working the dough on the heat until it produces a light sizzling sound, similar to that of frying. This signal indicates that the excess moisture has reduced; then remove the shallow pan remove from the heat and let the mixture cool before adding the eggs.

Incorporate the two eggs one at a time, adding the second only when the first is fully incorporated. Finally, add the egg yolk and mix thoroughly. the mixture, until you obtain a smooth paste in which scattered bubbles appear.

Add the sugar and the grated zest of half a lemon, continuing to work the mixture until evenly distributed. Transfer it to a clean kitchen towel, wrap it up and let it rest in a cool place for 45 minutes, so that it becomes more stable.

Pour the olive oil into a shallow pan High heat and heat it before frying. Keep the heat moderate initially: the oil should be hot enough to start cooking, without immediately browning the surface of the puffs.

Drop walnut-sized portions of dough into the oil and fry a few puffs at a time. Cook them over medium heat on both sides; when they begin to puff up, gradually increase the heat to finish cooking and achieve an even golden brown surface.

Drain the cream puffs as soon as they reach a nice golden color and arrange them in a pyramid shape on a serving plate lined with a napkin. Sprinkle them with the vanilla sugar and serve them immediately, while they are still hot and fragrant.