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Bigne di carnevale al limone
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voti: 4.88 (8)

Carnival Eclairs with Limoncello

The recipe for limoncello cream puffs is very popular in various regions of Italy, particularly in the Campania area where lemons are a local ingredient. Let's see how to prepare it.
Course: Dessert
Cuisine: Campanian cuisine
Servings: 4 persone
Author: Tiziana Bruno

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.
    Bigne di carnevale al limone