Prepare your lemon cream
- 10 egg yolks
- Sugar 350 g
- Milk 1 liter
- Flour 140 g
- Peel of a lemon
Pour half a liter of milk into a saucepan and bring to the boil.
In a bowl put the egg yolks, flour and sugar and mix them together. Then add the heated milk to the bowl very slowly and mix everything with a wooden spoon until you get a creamy mixture.
Put the mixture back into the saucepan and heat everything on a sustained heat. Then add the remaining milk, mixing everything for a few minutes until the cream thickens.
Sift the mixture and then put it back in the saucepan together with the lemon peel. Heat everything again until boiling. At this point, remove the lemon peel and mix everything until creamy.
Then pour the lemon cream into a sac-à-few with a starry nozzle or a container and cover it with a transparent film. Let it cool completely at room temperature and then transfer it to the refrigerator until it’s time to fill the cream puffs.
How to fill lemon cream puffs
- About 15-20 Pavone cream puffs
- Lemon crema
Once you have removed the lemon cream from the refrigerator, put it in a sac-à-poche and start filling the empty cream puffs.
Once the filling is finished, arrange them on a plate and place them in the refrigerator for at least an hour before serving.
When the time comes, you can amaze them with your fresh and inviting lemon cream puffs. Enjoy your meal!