Choux pastry strips with lemon cream
easy
60 mins
60 mins
Ingredients
- 50 g Butter or margarine Salt
- 125 g Flour
- 3 Eggs (size M)
- 7-10 Tbsp a few drops of bitter almond oil
- 3 sheets Gelatine
- 1 untreated lemon
- 1 1/2 (each 200 g) Cup of whipped cream
- 50 g Sugar
- 1 jar(s) (425 ml/ part by weight: 250 g) Apricots
- 40 g flaked almonds
- baking paper
Directions
- 1
Bring 1/8 litre water, fat and salt to the boil. Add the flour at once and stir until the dough comes off the bottom of the pot as a lump. Put the dough into a bowl, stir in 1 egg immediately and let it cool down a bit.
- 2
Stir in the remaining eggs bit by bit. Finally add bitter almond oil. Let the dough rest for about 30 minutes. Pour the dough into a piping bag with star-shaped spout. Spray 8 strips (approx. 4 cm wide and approx. 10 cm long) in a loop on a baking tray lined with baking paper.
- 3
Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 15-20 minutes. Pour a cup of water into an ovenproof dish and place it on the bottom of the oven while baking and let it evaporate.
- 4
Let the choux pastry strips cool down on a cake rack. In the meantime, soak the gelatine for the lemon cream. Wash the lemon thoroughly, dab dry and grate the peel. Halve the lemon and squeeze the juice.
- 5
Squeeze the gelatine and dissolve at low heat. Mix with the lemon juice and chill. Whip cream until stiff and gradually add sugar and lemon peel. Stir in the gelling lemon juice and chill the cream.
- 6
Pour lemon cream into a piping bag with star-shaped spout and squirt onto the strips. Drain the apricots on a sieve, cut them into slices and place them on the cream. Roast the flaked almonds in a dry pan until golden brown and sprinkle over the strips.
- 7
Results in 8 pieces.
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