Cream Puffs | Choux con crema Chantilly

Step#1- In a medium saucepan melt butter, add salt and water, bring it to a boil.

Step#2- Remove from heat and add your flour stirring to form a ball.

Step#3- Place back on low heat and stir for about 2 minutes.

Step#4- Remove from heat and place in a heat resistant bowl.

Step#5- Once cooled but not completely cold add your egg one at a time and stir until well incorporated.

Step#6- Add the first 8 eggs and check if the dough is sticky and forms ribbons. If it doesn’t, add one more egg. Check dough consistency again.

Step#7- With a piping bag fitted with a 1-inch circle tip.

Step#8- pipe on a cookie sheet lined with parchment paper.

Step#9- Bake in a preheated oven at 400 degrees Fahrenheit (205 Celsius) until golden. With a skewer prick a small hole on each puff and let them cool in the warm oven with the door ajar.

Step#1- In a medium saucepan combine sugar and flour.

Step#2- Add your eggs and with a whisk combine until smooth (about 2 minutes). Open vanilla pod and remove seeds to add

Step#3- Now add your milk and mix it together. Add your lemon peel but count how many because you’ll need to remove them once the custard is cooked.

Step#4- On medium-low heat (flame) cook until thick, stirring constantly.

Step#5- Cooking time is about 5 to 8 minutes.

Step#6- Remove from heat and place in a heat-resistant bowl. Cover with plastic wrap and refrigerate until cold. Overnight is the best.

Step#1- Combine heavy whipping cream and powdered sugar. With a stand-up mixer or handheld whip until firm. On low speed gradually add the custard until well incorporated, light and fluffy.

Step#2- Using a piping bag with a small round opening fill with chantilly cream and use to fill each puff.

Step#3- Dust with powdered sugar!