Saint Joseph’s puffs

In a pan put a little cold water, butter and salt. Bring to the boil and remove from the heat. Pour the flour in immediately and mix with a wooden spatula. Put the pan back over the heat and stir the mixture to form a ball coming off easily from the wooden spatula and from the sides of the pan. Remove the dough form the heat when it looks like it is beginning to fry and leave to cool. Blend in the whole eggs one at the time and the egg yolk. Before adding the next egg, the previous one must be well amalgamated. When a few bubbles can be seen on the dough surface, add half a teaspoon of sugar and the grated zest of one lemon. Blend these last two ingredients in carefully, then remove the dough form the pan, give it a round shape and wrap it in a dish towel. Keep it in a cool place for over 30 minutes. Later, warm up the clarified pork fat and oil in a large pan and dip in pieces of dough having the size of a hazelnut. Fry over a gentle heat without touching them but simply shaking the pan. As the preparation puffs out, turn the heat up; as soon as they are golden remove them form the pan and drain, allow the fat to cool a bit and start again with other pieces until you finish the dough . It is better to fry a few pieces at the time. Once all the pieces are fried, arrange them in a pyramid on a plate and sprinkle over some vanilla powdered sugar. Serve immediately.