Milk: 1 cup
1/2 cup Butter, softened
1 cup All-purpose flour
1/2 teaspoon Salt
4 large Eggs, at room temperature
Refrigerated Whipped Cream: 1 cup (200 ml)
2 tablespoons Freshly squeezed lemon juice
1/2 cup Heavy cream, chilled
1/4 cup Granulated sugar
Milk: 1 cup
1/2 cup Butter, softened
1 cup All-purpose flour
1/2 teaspoon Salt
4 large Eggs, at room temperature
Refrigerated Whipped Cream: 1 cup (200 ml)
2 tablespoons Freshly squeezed lemon juice
1/2 cup Heavy cream, chilled
1/4 cup Granulated sugar
1
Pastry Dough: Melt the butter and milk in a medium saucepan over medium heat
Bring to a simmer
Mix in the flour and salt one tablespoon at a time, stirring vigorously after each addition
2
Beat the eggs one at a time, beating well after each addition
Pour the egg mixture into a piping bag fitted with a large round tip
3
Bake the cream puffs: Preheat the oven to medium heat
Pipe small mounds of dough onto an ungreased baking sheet, leaving about 2.5 inches between them
Assemble the cream puffs: Cut the cooled cream puffs in half lengthwise
Spoon a small amount of whipped cream into each crepe
4
Cassis Sauce: In a medium saucepan, combine 1 cup of cassis liqueur and 1/4 cup of cornstarch
Cook over medium heat, stirring constantly, until the mixture thickens
Spoon the sauce over the cream puffs.
