Lemon curd cream puffs



Ingredients 14
Servings 60
Time

Ingredients

  • LEMON CURD
  • 60
    g
    Stork Bake (or any baking margarine)
  • juice and finely grated rind of 2 lemons
  • 125
    ml
    sugar
  • 3
    large eggs, whisked
  • CHOUX PASTRY PUFFS
  • 375
    ml
    water
  • 180
    g
    stork bake
  • pinch of salt
  • 375
    ml
    cake flour
  • 4
    extra-large eggs, whisked
  • TO FINISH
  • 250
    ml
    double cream
  • extra icing sugar for dusting
 

Method

 

LEMON CURD: Heat the Stork Bake, lemon juice, rind and sugar in a saucepan over low heat until the sugar has dissolved.Remove from the heat, cool slightly and whisk in the eggs.

Return to the heat and slowly bring to the boil, stirring.

Simmer until thickened.

Pour into a bowl and leave to cool.

Chill in the refrigerator.

CHOUX PASTRY PUFFS: Bring the water and Stork Bake to a rapid boil in a large saucepan.

Remove from the heat and immediately add the salt and flour.

Stir vigorously until a dough ball forms that pulls away from the sides.

Set aside until the dough is cool enough to handle. Preheat the oven to 200 °C and grease several baking trays.

Add the eggs to the dough, a little at a time, beating after each addition.

Spoon small rounds of pastry onto the baking trays and bake for 10 minutes.

Reduce the temperature to 180 °C and bake for 20 minutes until brown and crisp on the outside.

Pierce each puff to let out the steam and leave to cool.

TO FINISH: Whisk the cream until stiff peaks form.

Fold into the lemon curd and spoon or pipe the mixture into the puffs.

Dust with icing sugar.


 

Read more on: lemon
 

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