Pastry bags filled with custard and ricotta

INGREDIENTS
For the cannoncini dough:

500 g of 00 flour for cakes;
50 g of lard or butter;
1 whole egg;
50 g of granulated sugar;
Half a cube of brewer’s yeast;
250 ml of milk;
8 g of salt;
Peanut oil for frying the Cartocci to taste
Ricotta cream:

300 g of well-drained ricotta;
180 g of sugar
Custard:

500 ml of milk;
4 egg yolks;
150 g of granulated sugar;
The grated rind of a lemon;
60 g of corn starch;
Granulated sugar

STEP
Warm the milk, pour in the yeast and dissolve.
Pour the flour and sugar into the bowl of the mixer, add the egg and mix. Then combine the milk with the dissolved yeast and knead;