Cream puff with lemon cream

Name: Cream puff with lemon cream
Cook time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 1/8 l Milk; 1 pinch Salt; 100 g Butter; 200 g Flour; 4 Eggs (size M); 350 g Whipped cream; 2 TABLESPOONS Sugar; 5-6 Tbsp lemon curd

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 18

1/8 l Milk
1 pinch Salt
100 g Butter
200 g Flour
4 Eggs (size M)
350 g Whipped cream
2 TABLESPOONS Sugar
5-6 Tbsp lemon curd

Directions

1
Bring milk, 1/8 litre water, salt and butter to the boil in a saucepan. Add the flour at once and stir with a mixing spoon until the dough separates as a lump from the bottom of the pot. Put the dough into a mixing bowl and immediately stir in 1 egg. Let the dough cool down for 5-10 minutes. Stir in the remaining eggs one by one. Pour the choux pastry into a piping bag with star-shaped spout (15 mm Ø) and squirt 9 (relatively flat) cream puffs (tuffs of approx. 3 cm Ø) each onto 2 baking trays (approx. 32 x 39 cm) lined with baking paper. Fill an ovenproof dish with water and place on the bottom of the oven.
2
Bake the baking trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove finished cream puffs from the oven, let them cool down briefly, cut open with scissors and let them cool down. Whip the cream until stiff and allow the sugar to trickle in. Stir Lemon Curd until smooth and add to the cream, but do not stir in. Pour cream and lemon curd into a piping bag and squirt onto the undersides of the cream puffs. Put a lid on each and arrange
3
Waiting time approx. 30 minutes