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When you need a quick, sweet dessert to feed a crowd, that's it! I made around 16 creamy puffs from this recipe and the filling generously stuffs each.
No skimming is allowed on the filling because it is the best! This time I packed my crust with a pastry bag but that was definitely not necessary. Usually I only use two spoons and push the dough onto the cookie sheet !
A flick of powdered sugar also eliminates it! Try these and see how easy it is to beat the cream puff !!!
* Ingredients :
° 1 large egg, plus 3 large egg yolks
° 1/2 cup sugar
° 1 1/2 teaspoon finely grated lemon peel
° 1/4 cup plus two tablespoons of fresh lemon juice (from 2 lemons)
° Pinch of salt
° 2 ounces (4 tablespoons) unsalted butter, cut into chunks
* Directions :
1.
Whisking eggs/ yolks / sugar / lemon juice, juice, also salt. Bring to a boil on low heat in a saucepan on heat, whisking constantly. Cooking until thick, 5 to 6 min. Pressure out of a fine riddle to a bowl. Whisk the butter. Press the plastic wrap directly onto the surface of the lemon curd, then place it in the refrigerator to cool for at least an hour or even overnight.
Enjoy !
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