Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 40 minuti |
Ingredients
| 5 | egg |
| 190 g | type 00 flour |
| 180 g | butter |
| 200 mL | water |
| 50 g | sugar |
| 30 mL | Partly Skimmed Milk UHT Microfiltered Sterilgarda |
| 300 mL | Whipping Cream Sterilgarda |
| 1 | lemon zest |
| q.b | berries |
Prepare this recipe with:
Preparation
- To make the choux pastry, pour the water into a saucepan and, over low heat, melt the butter and sugar. Once boiling, add the flour.
- Stir vigorously until the mixture takes shape and comes away from the sides of the pan.
- Transfer the mixture into a stand mixer, add the Sterilgarda Microfiltered Semi-Skimmed Milk and, then, the eggs.
- Continue mixing until the mixture becomes smooth.
- Transfer the resulting mixture into a piping bag and shape the choux pastry.
- Bake the resulting choux pastry at 200°C after preheating the oven and wait until it is completely golden brown.
- Whip the Sterilgarda Whipping Cream, then grate the lemon zest and add it to the cream.
- Fill the piping bag with whipped cream, cut the cream puffs in half and fill them with the cream.
- If desired, garnish the cream puffs with berries.
- Serve.
Mash the Sterilgarda ricotta with a fork and mix it until it becomes a cream. Add the sugar and 100 g of grated coconut. Mix well and add the cocoa powder ...
Social Wall