Lemon cream puffs
Instructions
We must first prepare the cream puffs.
In a not-too-large saucepan bring to a boil the water with the gradina and salt.
Remove from heat and Add flour stirring constantly, at one time.
Put the mixture on the stove and let it cook for 5 minutes until the dough will come off the walls, then pour it into a bowl, let it cool, then add the eggs, one at a time, stirring with energy.
Continue to beat until the dough will form bubbles, then put it in a bag with the smooth and pressing you exit onto previously greased baking big balls like nuts.
Tendole a 4 cm apart from each other, cook at moderate heat (180 degrees).
Do not open during cooking for about 15 minutes.
Now the lemon cream.
Put the grated lemon in a cup of coffee with a little milk.
Mix sugar, 3 egg yolks and flour: work carefully and avoid the formation of lumps, a little at a time, add the milk put on the heat and bring to a boil, cool and add the grated lemon.
Apart from mounting the blender with the cream and add a half cold cream, filling éclairs, join the other half of the remaining cream to cover.
If it is too thick add a little milk.
Ingredients and dosing for 4 persons
- For cream puffs:
- 25 cl of water
- 125 g of margarine
- 1 pinch of salt
- 150 g of flour
- 4 whole eggs
- For cream lemon:
- 1 envelope of ready cream (500 g bags)
- 100 cl of milk
- 3 eggs
- 400 g of sugar
- 150 g of flour
- 5 grated lemon