Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 1/2 c. (1 stick) butter, cut into pcs
- 1/4 tsp salt
- 1 c. water
- 1 c. all-purpose flour
- 4 lrg Large eggs
- 2 c. chilled heavy cream
- 1/4 c. powdered sugar
- 1Â 1/4 c. lemon curd
- Â Â Powdered sugar, for dusting
Direcciones
- Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil (don't grease).
- In a heavy saucepan, combine the butter, salt and water over medium-high heat. Bring to a boil to heat the butter. Remove from the heat and immediately stir in the flour all at once with a wooden spoon. Return to the heat and stir vigorously over low heat to cook a few min. The mix will form a ball and clean the sides of the pan. Remove from the heat and cold 5 min.
- Drop the dough into a bowl and, using an electric mixer on medium speed, add in the Large eggs one at a time. Beat 1 minute till completely absorbed and the dough is smooth and very thick, scraping the sides with a rubber spatula. You can beat in the Large eggs by hand, but if so, beat vigorously.
- Drop the batter by rounded tablespoonfuls onto the prepared baking sheet about 2 inches apart. You want them to be mounded higher in the center. You can make 12 large puffs (use 2 1/2 Tbsp. dough) or possibly 18 medium (use 2 Tbsp. dough) or possibly 28 bite-size puffs (use 1 Tbsp. dough). Recipe can be halved, if you like.
- Bake for 30 min and don't open the oven door during this time. The puffs will be puffy and golden. Remove from the oven and pierce each puff twice into the top and side with the point of a sharp knife to allow steam to escape.
- Return the puffs to the oven and turn off the heat. Let puffs oven-dry for 10 to 15 min. Remove from the oven and remove with a metal spatula to cold the puffs on a wire rack.
- Whip the cream and powdered sugar with an electric mixer till it forms soft peaks. Mix in the lemon curd till no streaks show. Use immediately or possibly cover and chill.
- When puffs are room temperature, and about 2 hrs before serving, gently cut off the upper third of the puff. Remove any soft dough from the center with your fingers. Generously fill each puff with the chilled whipped cream filling and replace the tops, letting some of the cream show. These look especially nice dusted with some powdered sugar pushed through a metal sieve. Place on a platter and chill.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 312 | |
| Calories from Fat 222 | 71% |
| Total Fat 25.21g | 32% |
| Saturated Fat 14.99g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 176mg | 59% |
| Sodium 202mg | 8% |
| Potassium 76mg | 2% |
| Total Carbs 16.69g | 4% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.95g | 3% |
| Protein 5.45g | 9% |
