Place the butter, salt and water in a saucepan and bring to a boil.

Remove the pan from the heat and add the flour, stirring quickly with a whisk until well combined.

Return the pan to the heat and cook until the mixture thickens and comes away from the sides of the pan.

Remove from the heat again and let it cool a little, then add one egg at a time.

Don’t add the second egg until the first is well absorbed by the mixture.

Add all three eggs in this manner until you obtain a smooth, lump-free, and compact mixture. If you have a stand mixer, you can perform these steps using it.

Place the mixture in a pastry bag with a large star tip.

Turn on the oven and line the pan with a sheet of baking paper.

Start forming the zeppole on the baking tray, making 2 rounds of dough of about 5 cm from the outside towards the inside.

Bake the zeppole in a preheated fan oven at 180°C for 20 minutes, then reduce the heat to 150°C and bake for another 5 minutes, until golden brown.

Let the zeppole cool completely in the oven with the door open.

Meanwhile, prepare the mousse by blending the ricotta and Gorgonzola Dolce Igor until smooth and creamy. Cover with plastic wrap and refrigerate for an hour.

For the zeppole
100 g of butter
200 g of water
A generous pinch of salt
200 g of 00 flour
4 eggs
For the mousse
250 g of Gorgonzola Dolce Igor
120 g ricotta
For decoration
chopped walnuts
cherry tomatoes