For the Pastry Cream:

• 2 cups (500 ml) milk
• 5 tablespoons (65 g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons (24 g) cornstarch (maizena)
• Zest of 1 lemon
• 2/3 cup (150 ml) fresh cream

For the Choux Pastry:

• 3/4 cup (200 ml) water
• Zest of 1 lemon
• 3.5 tablespoons (50 g) butter
• 1/2 teaspoon salt
• 1 cup (120 g) all-purpose flour
• 1 teaspoon (8 g) baking powder
• 3 large eggs

For Frying and Finishing:

• Oil for deep frying (enough to submerge fritters)
• Granulated sugar for coating

1. Prepare the Pastry Cream:

   • Heat the milk with lemon zest in a saucepan until just before boiling; remove from heat.
   • In a bowl, whisk eggs, sugar, vanilla, and cornstarch until smooth.
   • Gradually pour the hot milk into the egg mixture while stirring constantly to avoid lumps.
   • Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and becomes smooth.
   • Remove from heat, fold in fresh cream, then transfer to a bowl.
   • Cover with parchment paper pressed on the surface to prevent a skin and chill until fully cold.
   • Before filling, lightly whip the cream for about 30 seconds and place it in a piping bag.

2. Make the Choux Pastry:

   • In a saucepan, combine water, butter, salt, and lemon zest; heat until butter melts.
   • Add all flour and baking powder at once; stir vigorously over medium heat for 4-5 minutes until dough pulls away from the pan and forms a ball.
   • Let the dough cool slightly, then add eggs one at a time, mixing each fully until smooth and homogeneous.

3. Fry and Assemble:

   • Heat oil to 170–180°C (340–360°F).
   • Using two spoons or a piping bag, carefully drop portions of dough into the hot oil.
   • Fry until fritters puff up and turn golden brown, turning for even cooking.
   • Remove with a slotted spoon and drain on paper towels.
   • While still warm, roll fritters in granulated sugar.
   • Fill each fritter with the chilled pastry cream using the piping bag.
   • Serve warm or at room temperature.