Boil the water with the butter, then pour the flour all at once. Stir continuously and cook for 10 minutes on a low flame. Then leave to cool down.
Add the eggs, one at a time, whisking the batter. Add the sugar, salt and lemon zest. My mum recommended adding a pinch of baking powder to help the choux pastry to raise, however this was not included in the original recipe and I didn’t use it.
Pre heat oven to 356-392F. Spoon out the batter in small balls of equal size on a greased oven tray. Cook for 20 minutes, then take out the tray from the oven and leave the choux pastry to cool down.
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For the cream
Whisk the egg yolks with the sugar, then slowly add one tablespoon of flour. Warm the milk and mix it with the coffee. Add the milk to the egg mixture and heat on a low flame – keep stirring regularly and in the same direction for 10-15 minutes (until the cream is thick enough). If you have time, leave the cream in the fridge before using it.
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