Dough:
- 200g Water
- 200g Flour
- 130g Butter
- 5g Salt
- 4 Eggs
For frying:
- Peanut oil
Cream:
- 360g Milk
- 140g Cream
- 160g Sugar
- 5 Egg yolks
- 40g Cornstarch
- Lemon zest
- For decoration:
- Powdered sugar
- Cherry
To begin, prepare the custard cream.
Heat the milk with lemon zest or vanilla, without bringing it to a boil.
Choose the flavorings, when the temperature reaches 65°C, to preserve the aroma or, in any case, before it boils.
In a separate container, quickly mix egg yolks with sugar and a pinch of salt. It’s important not to let the sugar come into contact with the yolks, as it will cause the proteins to crystallize, which can lead to lumps forming in the cream.
Then add the cornstarch, stirring with a whisk.
Add half of the milk to the bowl where you mixed the egg yolks with the other ingredients.
Return the cream to medium heat.
Constantly stirring, bring it to a thick consistency.
Cover the finished cream tightly with plastic wrap and let it cool.
Prepare the dough.
To start, pour water and salt into a saucepan and add butter.
Once everything comes to a boil, add the flour and begin to stir.
Once the dough forms and begins to separate from the sides of the saucepan, forming a white film on the bottom, the dough is ready.
Cool the dough.
Beat the eggs in a separate container and gradually start adding them to the dough, carefully kneading with a wooden spoon or using a dough mixer. Do not add all the eggs at once. This may hinder the kneading process.
Your dough is ready.
Pour oil into a saucepan and heat to 165 degrees Celsius.
Cut squares out of baking paper.
Take a pastry bag and shape your choux pastry on the square papers.
On each square, form several circles of dough, leaving the center empty.
Then dip each choux pastry into the oil with the paper facing up.
Fry for about 6 minutes each, flipping them over.
Place the finished choux pastries on paper towels.
Fill your pastries with the pastry bag.
