BIGNE' con CREMA AL LIMONE ,dolcetti di pasta choux freschi e golosi

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare the choux pastry by boiling water, butter, and salt together.

Add flour to the mixture and stir until it forms a dough.

Incorporate eggs one at a time until the dough is smooth and glossy.

Pipe the choux pastry onto a baking sheet and bake until golden and puffed up.

Prepare the lemon cream by whisking together egg yolks, sugar, and corn starch.

Heat milk and lemon juice together, then gradually add to the egg mixture while stirring.

Cook until thickened, then add organic lemon peel for flavor.

Fill the baked choux with the lemon cream.

For the lemon glaze, mix powdered sugar with lemon juice until desired consistency is reached and drizzle over the filled choux.

Cooking Techniques

Spice Level:

Allergens