Cornetto alla Crema

Begin by preparing the Crema Pasticcera: In a saucepan, gently heat 500g of the Whole milk with the Lemon zest until simmering, then remove from heat.

In a separate bowl, whisk the Egg yolks with 100g of the Granulated sugar until pale and creamy. Gradually add 40g of the 00 flour, mixing until smooth.

Slowly temper the hot Whole milk into the egg yolk mixture, whisking constantly to prevent curdling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously, until the crema thickens to a pudding-like consistency. Remove from heat, transfer to a clean bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator.