GOLDEN DROPS with lemon chantilly, choux pastries filled with cream, a very tasty recipe, perfect choux pastry dessert for any occasion, typical of Carnival also great for Father’s Day.
A real delight, the golden drops with lemon chantilly are a joy, very soft choux pastries filled with a respectable lemon chantilly cream.
The recipe for the golden drops with chantilly cream is very simple, it is a typical Carnival dessert that I didn’t know, it is a typical Neapolitan recipe and in this case prepared by the Mazza pastry shop near the S.Paolo stadium in Naples.
The dessert is not new in the sense that it has existed for years but the difference is in the cream and the presentation of the finished product, i.e., rolled in powdered sugar.
A real delight, the choux pastry prepared with the double cooking of the choux, I guarantee you that it has a unique softness, never tried such a good choux.
Follow me in the kitchen today there are golden drops with lemon chantilly!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: about 25 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 cup Water
- 1 tsp Salt
- 2 oz Butter
- 2 cups All-purpose flour
- 6 Eggs
- Liquid fresh cream
- 2 cups Milk
- 0.8 cups All-purpose flour
- 1.25 cups Sugar
- 6 Egg yolks
- 1 oz Butter
- Vanilla pod
- Strega liqueur
- Lemon zest (grated)
Preparation
Pour the water with the butter and salt into a saucepan and let the butter melt.
Bring to a boil and add the flour, mix gently with a spatula until the dough detaches from the sides of the pan.
Let it cool slightly and pour it into the mixer bowl, add an egg and let it incorporate well, then add another egg and let it incorporate.
Then proceed with the other eggs, making sure each one is well incorporated before adding the next.
Put the dough in a pastry bag with a 0.4-inch tip and create small roses on parchment paper.
Bake in the preheated oven at 356°F and cook for 4 minutes.
Heat the oil and fry the roses for a few minutes until they are golden brown.
Drain on kitchen paper and roll them in powdered sugar.
Prepare the cream, work the egg yolks with the sugar in a saucepan with a whisk, also add the grated lemon zest.
Combine the preheated milk with the pods of a vanilla bean and pour it in a stream over the yolks.
Add the flour or cornstarch a little at a time and constantly work until it thickens.
At this point, you can add some Strega liqueur if you like.
Cover the cream and let it cool with plastic wrap in contact.
When the cream is cold, you can decide whether to add some whipped cream or mascarpone, about 300 ml if you want it more yellow or 700 ml if you want it whiter.
With a pastry bag with a smooth 0.4-inch tip, fill the choux pastries to the brim, with so much cream until they almost explode.
Bon appétit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
GOLDEN DROPS with lemon chantilly
GOLDEN DROPS with lemon chantilly, a very tasty recipe, perfect choux pastry dessert for any occasion.
You can replace the butter with oil in the same quantity.
The cream can be made with cream or mascarpone or simply pastry cream.
YOU MIGHT BE INTERESTED IN:
