- 10
Ingredients
- 1/2 cup sugar
- 1 large egg
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel
- Pinch of salt
- 3 tablespoons unsalted butter, diced
- 1 cup chilled heavy whipping cream
- 3/4 cup water
- 3/4 cup whole milk
- 3/4 cup (1 1/2 sticks) unsalted butter, diced
- 1/2 teaspoon salt
- 1 1/2 cups sifted all purpose flour (sifted, then measured)
- 6 large eggs, divided
- Robin Eggs malted milk candy (optional)
- 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- Special Equipment: Pastry bag with 1/2-inch plain round tip
Preparation
Step 1
For lemon-cream filling:
Combine sugar,
egg, lemon juice, lemon peel, and pinch of
salt in heavy small saucepan; whisk to blend.
Add butter. Stir constantly over medium-low
heat until curd is hot and thick enough
to coat spoon (do not boil), 4 to 5 minutes.
Transfer lemon curd to medium bowl.
Using electric mixer, beat cream in another
medium bowl until peaks form. Fold
whipped cream into curd in 3 additions.
Cover and chill filling 1 hour. DO AHEAD: Can
be made 2 hours ahead. Keep chilled.
For cream puffs:
Position 1 rack in top
third and 1 rack in bottom third of oven
and preheat to 425°F. Line 2 large rimmed
baking sheets with parchment paper. Bring
first 4 ingredients to boil in heavy large
saucepan over medium heat, stirring with
wooden spoon until butter melts. Add flour
all at once and stir vigorously until dough
forms and pulls away from sides of pan.
Continue to stir until film forms on pan
bottom, 1 to 2 minutes longer. Transfer
dough to large bowl. Cool 5 minutes,
stirring occasionally. Add 1 egg and, still
using wooden spoon, beat until blended.
Add remaining 5 eggs, 1 at a time, beating
until blended after each, then beat until
dough is smooth and shiny, 2 to 3 minutes.
Working in batches, transfer dough
to pastry bag fitted with 1/2-inch plain
round tip. Pipe 1- to 1 1/4-inch mounds,
spaced about 2 inches apart, onto prepared
baking sheets. Using wet finger, smooth
tops of mounds.
Bake puffs 15 minutes. Reverse baking
sheets. Reduce oven temperature to 350°F.
Continue to bake until puffs are dry, firm,
and deep golden brown, 30 to 35 minutes
longer. Cool puffs on baking sheets.
For assembly:
Cut each puff horizontally
in half; pull out any soft dough. Fill puff
bottoms with 1 tablespoon lemon-cream
filling. Place egg-shaped candy atop filling,
if desired. Press on puff tops to adhere.
Place white chocolate in medium metal
bowl. Set bowl over small saucepan of
barely simmering water. Stir until chocolate
is soft and almost melted. Remove from
over water; stir until completely melted
and smooth. Using teaspoon, drizzle
white chocolate decoratively over each
cream puff. Arrange filled puffs on platter.
Refrigerate until chocolate glaze sets, at
least 15 minutes and up to 3 hours.