AKA Lemon Filled Cream Puffs (it just sounds more appetizing in French.
I found out at the last minute I would be having some family come by for tea tomorrow, so I immediately panicked. I knew there was very little I could pull out and make at the last minute, and that my refrigerator had become stocked with restraurant take away cartons and beer bottles during my recent absence.
So I did what I do best......
I had flour, milk, butter, eggs, lemons, salt, some sugar and a small amount of cream.....
The ingredients kept going through my mind, until voila!
Lemon filled Cream Puffs!!!
So here is what you will need
I found out at the last minute I would be having some family come by for tea tomorrow, so I immediately panicked. I knew there was very little I could pull out and make at the last minute, and that my refrigerator had become stocked with restraurant take away cartons and beer bottles during my recent absence.
So I did what I do best......
I sat and cried and screamed and might have even cursed some.... then though hey what DO i have that can be transformed.
I had flour, milk, butter, eggs, lemons, salt, some sugar and a small amount of cream.....
Surely this could be made into something, right?
The ingredients kept going through my mind, until voila!
Lemon filled Cream Puffs!!!
So here is what you will need
|
Lemon Curd Filling Ingredients 1/2 cup sugar 1 large egg 1 1/2 teaspoon lemon peel - finely grated 3 Tablespoons fresh lemon juice Pinch of salt 3 Tablespoons unsalted butter 1 cup heavy cream (well chilled) |
Choux or "Puff" Pastry Ingredients 1 cup whole milk 1/2 cup unsalted butter 1/4 teaspoon salt 3/4 cup all-purpose flour 4 large eggs 2 large egg yolks |
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Signing UpStep 1: To Make the Lemon Curd
Combine sugar, lemon juice, lemon peel, eggs and salt in a heavy pan over medium-low heat. Whisk to blend,
Add butter and stir constantly until the curd mixture is hot and will nap the spoon. If you raen't sure what hap mean, see the photo. You can tell it is the right thickness when running your finger through the film on a spoon leaves a trail. This will take about 4-5 minutes
DO NOT ALLOW TO BOIL
Once the curd naps your spoon, transfer the mixture into a separate bow an allow it to cool at least 5 minutes.
Add butter and stir constantly until the curd mixture is hot and will nap the spoon. If you raen't sure what hap mean, see the photo. You can tell it is the right thickness when running your finger through the film on a spoon leaves a trail. This will take about 4-5 minutes
DO NOT ALLOW TO BOIL
Once the curd naps your spoon, transfer the mixture into a separate bow an allow it to cool at least 5 minutes.
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But you could rename it "à la Crème de Citron" or " à la Crème au Citron"…just to look more French…
Don’t ask me why …French is a very difficult language … I have been trying to use it for the last 40 years :)
Thx …
Nick
Hope you enjoy them, they are one those dishes that look much more difficult than they actually are, and taste wonderful!
Yes…I made your recipe this weekend ...
Only one problem you didn't specified the amount of lemon juice in the list of ingredients … I used the juice of 3 lemons and it was perfect … how much did you use???
I have no words to express how good it is …
as we say in French : Merci et bonne appétit…
Nick
Sunshiine
This looks really easy to make and really delicious as well.
When I get around to i'll be sure to post again and let you know my results. :)
I really want to know how it comes out for you. I'm sure you will look like a pastry chef and have something yummy!!
Thanks for sharing!
And oh ya gotta love lemon!