Cream puffs with lemon cream

INGREDIENTS

For the choux pastry:

• 400 g of 00 flour;
• 7 eggs;
• 500 ml of water;
• 100 g butter;
• A pinch of salt;
• Granulated sugar and icing sugar for dusting

For the custard:

• 500 ml of milk;
• 120 g of granulated sugar;
• 4 egg yolks;
• 50 g of corn starch;
• 200 whipped cream;
• 2 lemons

STEP

1. Pour the water into a saucepan, add the butter and a pinch of salt;
2. When it starts to boil, pour in all the sifted flour at once and mix well, it should come away from the edges;
3. Pour the mixture while still hot into a stand mixer and turn on the paddle attachment. Immediately after, add the eggs, a little at a time, mixing well with the paddle attachment after each addition. The mixture will be ready when it has the consistency of a cream and is slightly runny and not too compact;
4. Preparation of the lemon cream:
5. Pour the milk into the saucepan and bring to the boil;
6. Place the egg yolks in a bowl and mix them with the sugar;
7. Add the cornstarch and mix with a whisk, add the lemon peel;
8. Add two ladles of boiling milk and mix;
9. Pour the mixture into the saucepan with the remaining milk and stir to thicken, it takes a few minutes;
10. Remove the lemon peel, transfer to a bowl, cover with cling film (in contact with the cream) and leave to cool;
11. Whip the cream and add it to the custard which will have cooled in the meantime;
12. Preparation of the cream puffs:
13. Place the mixture in a pastry bag with a smooth nozzle and form little tufts of dough on a baking tray lined with baking paper;
14. Cook for 20 minutes at 180 degrees in a preheated oven;
15. Remove from the oven and let cool;
16. They look like this:
17. Using a piping bag, fill the cream puffs with the lemon cream, sprinkle with granulated sugar, dust with icing sugar;
18. And now enjoy it, maybe with a good coffee!