Sandra
Über Member
Ingredients:
for about 20 puffs
60 gr. whole milk
75 gr flour 00 w 220
65 gr water
50 gr butter
1 pinch of salt
1 pinch of sugar
2 medium eggs about 110 gr
for the Parmesan custard cream
270 gr whole milk
70 g fresh liquid cream
25 gr cornstarch
70 gr grated Parmesan cheese
2 gr salt
60 g egg yolks (about 3)
nutmeg to taste
grated lime peel
to dust
grated lime peel
Methods:
For the puffs:
Place the milk, water, salt, sugar and butter in a saucepan. Melt on low heat and bring to a boil. Remove from heat, add the flour, mixing to avoid lumps. Return to the heat and cook until the mixture is smooth.
Remove from heat and with an electric whisk, work the mixture for a couple of minutes to let it cool. With the whisk always in action add the eggs one at a time, adding the second only when the first is perfectly absorbed.
Continue to assemble the mixture a few minutes until a smooth and uniform dough is obtained. With a pastry bag shape the puffs on a baking pan covered with baking paper, distancing well from each other, lower the tip of the cream puff with wet fingers and bake in a static oven at 200 degrees for 25 minutes.
For the cream
Put the milk in a saucepan with grated nutmeg, salt and grated lime peel. Heat up over low heat. Meanwhile, in a bowl, mix the Parmesan, cornstarch and cream. Add it to the hot milk and continue stirring with a whisk, let it thicken for a few minutes and then add the egg yolks, stirring until it is perfectly thickened. Let the cream covered with the contact film cool down and then with a little pastry fill the puffs by cutting them in half. Dust a grated lime.
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