Lemon curd cream puffs

Name: Lemon curd cream puffs
Yield: 60 servings
Cuisine: Baking
Ingredients: lemon curd; 60 g margarine; lemon zest and juice; 125 ml sugar; 3 eggs large, whisked; 375 ml water; 180 g stork bake; salt just a pinch; 375 ml flour cake; 4 eggs extra large, whisked; 250 ml cream double thick; icing sugar for dusting

60 servings

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A clever little party snack.

By Hope Malau November 06 2017

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Ingredients (12)

	lemon curd
60 g	margarine
	lemon — zest and juice
125 ml	sugar
3	eggs — large, whisked

CHOUX PASTRY PUFFS

375 ml	water
180 g	stork bake
	salt — just a pinch
375 ml	flour — cake
4	eggs — extra large, whisked

TO FINISH

250 ml	cream — double thick
	icing sugar — for dusting

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Method:

LEMON CURD: Heat the Stork Bake, lemon juice, rind and sugar in a saucepan over low heat until the sugar has dissolved.Remove from the heat, cool slightly and whisk in the eggs.

Return to the heat and slowly bring to the boil, stirring.

Simmer until thickened.

Pour into a bowl and leave to cool.

Chill in the refrigerator.

CHOUX PASTRY PUFFS: Bring the water and Stork Bake to a rapid boil in a large saucepan.

Remove from the heat and immediately add the salt and flour.

Stir vigorously until a dough ball forms that pulls away from the sides.

Set aside until the dough is cool enough to handle. Preheat the oven to 200 °C and grease several baking trays.

Add the eggs to the dough, a little at a time, beating after each addition.

Spoon small rounds of pastry onto the baking trays and bake for 10 minutes.

Reduce the temperature to 180 °C and bake for 20 minutes until brown and crisp on the outside.

Pierce each puff to let out the steam and leave to cool.