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The recipe for limoncello cream puffs is very popular in various regions of Italy, particularly in the Campania area where lemons are a native ingredient. Let’s see how to prepare it.
Servings: 4 persone
Ingredients
Pastry Cream
- 250 gr milk
- 250 gr cream
- 1 bag saffron
- 4 cl Limoncello
- 1 nr eggs
- 2 yolks eggs
- 50 gr 00 flour
- 100 gr sugar
Choux Pastry
- 100 gr butter
- 100 gr water
- 100 gr 00 flour
- 3 yolks eggs
For the rest
- qb powdered sugar
- qb fresh mint
- qb peanut oil
Instructions
- Combine the yolks with the whole egg, sugar, then add the flour and saffron.
- Boil the milk with the cream, add the mixture and the Limoncello.
- Mix until smooth. In a saucepan, stir the butter and flour over low heat with a whisk.
- When the mixture separates from the edges, add the yolks one at a time.
- Mix well and then put the mixture into a pastry bag.
- Drop dollops into a pot with hot oil and fry the eclairs.
- Once ready, roll in powdered sugar, fill with cream.
- Garnish with fresh mint leaves and serve.
