Recipe Cream Puffs

Ingredients:

For the choux pastry: 250 milliliters of water, 100 grams of butter, 200 grams of flour 00.4 eggs, 1 pinch of salt, 1 pinch of sugar, 1 yolk to brush. For the cream: 500 milliliters of milk, 1 lemon peel, 1 vanilla bean, 4 egg yolks, 120 grams of sugar, 40 grams of cornstarch. To decorate: powdered sugar as required

Doses for: 6 persone realization time: 40 minutes

Recipe:

Put the water in a saucepan and bring it to a boil. Then add the butter cut into small pieces, 1 pinch of sugar and 1 pinch of salt. When the butter is melted, add the flour and stir. Once the dough has thickened, let it go for at least 2-3 minutes. Then transfer it to the planetary mixer and mix it to lower the temperature. Then, start inserting the eggs - one at a time, waiting for the previous one to be completely absorbed before inserting the following. When the dough is firm but not hard, place it in a few-fold and shape the puffs on a baking sheet lined with parchment paper. Brush them with egg and bake at 200 degrees in a convection oven for 20-25 minutes. Meanwhile prepare the cream. Heat the milk in a saucepan and add 1 vanilla bean and 2 pieces of lemon peel. Meanwhile add the sugar to the yolks and mix. Add the sifted cornstarch. Remove the vanilla and lemon from the milk and add the whipped egg. Stir until the desired consistency is obtained. When the cream is cold, pour it into a sac-à-poche and fill the puffs. Before serving, decorate them with icing sugar.

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