36 pre-made choux pastry balls or 1 recipe for homemade choux pastry:
1 cup of water
1/2 cup of butter or margarine
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
4 eggs
For the Filling:
4 egg yolks
5 tablespoons of sugar
5 tablespoons of all-purpose flour or potato starch
1 cup of milk
1 piece of lemon zest
1/2 teaspoon of vanilla extract
Topping:
1 cup of powdered sugar, whipped if desired
36 pre-made choux pastry balls or 1 recipe for homemade choux pastry:
1 cup of water
1/2 cup of butter or margarine
1 cup of all-purpose flour, sifted
1/2 teaspoon of salt
4 eggs
For the Filling:
4 egg yolks
5 tablespoons of sugar
5 tablespoons of all-purpose flour or potato starch
1 cup of milk
1 piece of lemon zest
1/2 teaspoon of vanilla extract
Topping:
1 cup of powdered sugar, whipped if desired
To make the choux pastry: bring the water and butter or margarine to a boil
Remove from heat and let cool slightly
Add the flour all at once with the salt
Mix vigorously with a wooden spoon until the dough comes away from the sides of the pan
Remove from heat and let cool completely
Add the eggs one at a time, beating well after each addition
Place the dough in a buttered baking dish
Bake in a hot oven for about 40 minutes or until puffed and firm
Remove from oven and let cool. Reserve
For the filling: beat the egg yolks with the sugar and flour or potato starch until smooth
At a simmer, warm the milk with the lemon zest until just boiling
Slowly pour the milk into the egg yolks, whisking constantly
Cook over low heat, whisking constantly, until thickened
Remove from heat and let cool completely
Refrigerate for 1/2 hour
Fill each choux pastry ball with a small amount of filling
Heat the powdered sugar to a boil in a saucepan
Dip the base of each choux pastry ball into the caramel and place on a baking sheet, forming a pyramid
Drizzle any remaining caramel over the choux pastry balls
If desired, top with whipped cream
Serves 8.
