Lulù Messinese are a true indulgence. Big, soft, and super delicious, it will be hard to resist such goodness!

A typical Sicilian dessert that has always intrigued me, especially for its shape that resembles a BABÀ, but with the CHOUX PASTRY that I love!
The Lulù are those kinds of pastries that when you see them in the pastry shop, they attract you, at least for me, seeing the white and pure cream and the neutral and delicate choux pastry, makes me want to buy them!
But instead of buying them at the pastry shop, I made them at home!

With their typical irregular “cabbage” shape, they are made with a choux pastry base, the same used for cream puffs, baked in the oven, and filled with delicious fresh whipped cream.

To make them, you’ll need special molds, like those used for babà.

But if you don’t have them, you can use muffin molds.

It will be fun to watch them puff up in the oven to take their characteristic shape.

The images speak for themselves, they are delicious, delicate, you must make them!

These irresistible desserts are perfect to end a meal on a sweet note or to delight your taste buds anytime.

Let’s go to the kitchen and discover the recipe for Lulù Messinese, but before we start cooking, I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page https://www.facebook.com/gustoamoreefantasie

Difficulty: Easy
Cost: Very cheap
Preparation time: 40 Minutes
Portions: 8 Pieces
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: All seasons

461.61 Kcal

calories per serving

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Energy 461.61 (Kcal)
Carbohydrates 34.73 (g) of which sugars 23.99 (g)
Proteins 5.39 (g)
Fat 33.93 (g) of which saturated 6.21 (g)of which unsaturated 3.90 (g)
Fibers 0.32 (g)
Sodium 126.83 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Lulù Messinese

3/4 cup water
2/3 cup butter
1 pinch salt
3/4 cup all-purpose flour
3 eggs
2 cups cups heavy cream (or vegetable cream)
1 cup powdered sugar
to taste powdered sugar

Tools

Pan
Molds

Steps

Lulù Messinese

To make the Lulù Messinese, start by preparing the choux pastry.
Pour the water and butter into a saucepan.
Add a pinch of salt and heat over medium flame.
Stir with a spoon until the butter is completely melted and the mixture is about to boil.
Now pour in all the flour and stir vigorously with the spoon to incorporate it.
In a few minutes, a dough will form.
Let it cook over medium flame until a smooth dough forms.
Transfer it to a bowl and let it cool completely.
At this point, you can incorporate the eggs.
Add one egg at a time, incorporating it with a fork.
Continue this way until you have added all the eggs.
My dough took three eggs, but depending on the flour you may need to add a few more grams of egg. At the end of all the additions, you should have a well-supported and not soft cream.
It will take a few minutes.
Transfer the choux pastry to a piping bag with a star tip.
Take babà molds, butter them and dust with flour, and fill them halfway with the choux pastry.
Do not add more pastry as they will rise a lot in the oven and risk spilling over the mold.
Bake in a preheated static oven at 428°F for 15 minutes.
Then lower the temperature to 356°F and continue baking for another 20 minutes.
After baking, open the oven door slightly and let the Lulù cool down inside the oven.
Once cooled, you can remove them from the oven.
Did you see how much they’ve grown?
Now you can remove them from the mold and place them on a tray while you focus on the filling.
Pour very cold fresh cream into a bowl and start whipping it with electric beaters.
When the cream starts to gain volume, you can add the powdered sugar, a spoonful at a time, still working with the beaters.
Continue this way until the cream is well whipped.
Take your Lulù and with a sharp pointed knife, make a hole at the base.
The inside of the Lulù will be completely empty.
Transfer the cream to a piping bag and fill your Lulù.
You need to fill them completely!
If you want, you can close them with the piece of pastry you set aside earlier.
All that’s left is to decorate our Lulù by dusting them with powdered sugar.
(Be generous with the powdered sugar).
You need to cover them completely and they will be ready to serve.
If you let them rest for a few hours, they will be even more delicious!
Enjoy your meal.