"LEMONADE" CREAM PUFFS
Happy Monday my little cuties!
As I promised you yesterday, when I was talking about Lauren and her cream puffs, she gave me her recipes book and today I will share with you one of them but I modified it a little bit! The Lemonade cream puff of course! When I met Lauren, I wanted to bring her some pictures of the cream puffs I realized thanks to her book. Unfortunately, I did not have enough time to practice, neither to do a trial test. And I do not know about you, but for me, when I really want to make a successful recipe, I learn each step just like before a philosophy exam… I really want to know every single step to anticipate them and do not find myself in an uncomfortable position with my hands full of dough, opening the oven door with the feet and holding a pastry bag between my teeth! Do not act like you do not see what I mean… Anyway, I was under pressure, and I had only one chance before our meeting to make my little cream puffs rise! Well, I followed the technical advice that I found in the book and I managed the first shot! Obviously, the cracker was not as thin as Laurens, but she told me not to worried because you need to have strong arms to do so and that she had some little secrets too!
To make around 30 puffs, you need:
for the dough:
- - 250ml water
- - 250ml milk
- - 10g sugar
- - 10g salt
- - 175g butter
- - 7 eggs
for the cracker:
- - 40g brown sugar
- - 30g butter
- - 40g flour
for the lemon-cream filling:
- - 150ml lemon juice
- - ½ lemon peel
- - 170g eggs (around 3 eggs)
- - 185g sugar
- - 110g butter
- - 3 gelatin sheets
for the decorations:
- - 75g marzipan
- - from 4 to 8 drops of yellow food coloring
- - sparkling sugar like Peta Zeta
We are going to start with the cracker… In a bowl, combine sugar and butter (cut in small cubes). Add flour all at once and knead the dough to obtain a homogeneous result. Divide it in two equal parts and place each of them in the middle of a baking paper. Cover the whole with another paper and press a little bit the dough. Spread the dough with a rolling pin until it almost covers the entire baking paper. Take off the top sheet and create some circles in the dough with a 3.5 cm cutter: start doing it in a corner and repeat the movement in order to have regular lines. Leave the dough in the freezer during 30 minutes and use the circles once the cream puffs have been piped.
For the dough… In a saucepan, put water, milk, sugar and salt. Add butter (cut in small cubes) and bring it all to the boil stirring with a spatula until the butter is completely melted. Introduce flour all at once and mix from 30 seconds to 1 minute until dough does not touch the spatula. Transfer it to bowl, introduce half of beaten eggs and stir with energy. Add the rest of eggs gradually stirring the dough until you get the right texture: draw a line with your finger in the mixture; if the dough closes after that, it is ready!
Preheat oven to 160°C and line the backing tray with a baking paper. Filled the pastry bag with the dough, pipe your puffs in order to obtain 4cm disks (with 5cm between each of them). Once it is done, display your crackers on each puff. Bake puffs 45 minutes. Even if they look cooked enough after 40 minutes, do respect the right time!
For the lemon cream filling, put gelatin sheets into cold water. In a saucepan, boil lemon juice with eggs and add sugar with lemon peel (mixed together). Bake 2 minutes stirring the mixture. Introduce gelatin into preparation. Remove saucepan from the heat. Refrigerate 10 minutes, and then add butter (cut in cubes). Bet cream using electric mixer 5 minutes. Refrigerate 3 hours.
Create a hole under the puffs with a 8mm piping nozzle. Fix piping nozzle to pastry bag and fill it with lemon cream. Then fill puffs. Ice them with yellow marzipan and sprinkle sparkling sugar oven them.
Refrigerate and eat your puffs the same day. Enjoy!!
More recipes in the Popelini book of Lauren K.!
Translated by Coralie Clair
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