Cream puffs with lemon curd
Description
Homemade baked goods for tea. The method of baking a cake base from choux pastry described in the recipe results in a moist layer between the two parts of the finished cake. Therefore, those who prefer drier layers can bake them separately by dividing the dough into two halves. This will not affect the taste of the final product, but will make cake assembly easier. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
First of all, prepare all the ingredients required for the éclair cake with lemon curd.
- 2
Step 2
Next, prepare the dough. To do this, place butter (100 grams), water, and salt into a small saucepan. Heat the mixture over medium heat until the butter melts, stirring constantly with a spoon (preferably wooden).
- 3
Step 3
Wait until the liquid becomes hot (it should not boil), reduce the heat to the minimum, and gradually add the sifted flour, stirring the mixture thoroughly and quickly to prevent lumps from forming.
- 4
Step 4
Without stopping, stir the mixture in the saucepan thoroughly, making sure the dough has become smooth and easily pulls away from the sides of the container. Then remove the saucepan from the heat and let the choux pastry cool slightly (5-10 minutes).
- 5
Step 5
While the dough is cooling, prepare the lemon curd. To do this, place 3 egg yolks (taken from the total number of eggs), sugar, cornstarch, lemon zest (finely grated), and lemon juice into a saucepan.
- 6
Step 6
Combine all the cream ingredients using a whisk and heat the mixture over low heat until thickened, stirring constantly.
- 7
Step 7
Remove the saucepan with lemon curd from the heat, immediately add the butter (50 grams) and stir until the butter is completely melted. Transfer the mixture to another container to cool it down faster. Cover the container with a lid or plastic wrap.
- 8
Step 8
Add to the cooled choux pastry the 4 eggs and the egg whites left over from making the lemon curd, one at a time. Note that you may need not 3 but only 2 egg whites, depending on the size of the eggs.
- 9
Step 9
Stir the batter thoroughly after adding each egg and egg white, ensuring a completely uniform consistency. At the end of preparing the batter, add the baking powder and mix well again.
- 10
Step 10
The finished choux pastry should be quite thick, smooth, and slightly glossy.
- 11
Step 11
Transfer the dough into the prepared pan. The pan should have high sides, as the dough will rise significantly during baking. Alternatively, you can divide the dough into two parts and bake two layers one after another.
- 12
Step 12
Bake the cake layer at 190-200 degrees Celsius for 30-35 minutes until golden brown. Let the baked layer cool down and carefully cut it in half. Spread the lemon curd over the surface of one of the halves.
- 13
Step 13
Gently cover the cream with the second part of the cake and, if desired, dust with powdered sugar. The cake is ready!