Friday, May 24 2024

This time I would like to offer you a very tasty recipe to prepare for your Sundays, a great fresh and mouth-watering end of the meal, these are choux pastry filled with limoncello custard.

A great alternative to classic custard, suitable for limoncello lovers and to give that extra kick to the dessert.

My cream puffs are devoured in a single bite, if you want to impress your guests you can’t fail to make them too, the sugar sprinkles will give the dessert the right crunch that can’t be missed, causing an explosion of goodness for the palate.




Makes about 30 cream puffs


  • 2 cups of fresh milk
  • 5 large egg yolks
  • 1/2 cup of sugar
  • 7 tbsp of cornstarch
  • zest of 1 lemon
  • 1/4 cup of Limoncello

For the choux pastry:

  • 1 cup+1 tbsp of all purpose flour
  • 7 tbsp of butter
  • 4 large eggs
  • 3/4 cup of water
  • 1 tsp of salt
  • 1+1/2 tsp of sugar

For decoration:

  • powdered sugar to taste
  • zest of lemon
  • whipped cream




To start, prepare the cream by pouring the milk inside a small saucepan along with the grated lemon zest, let it steep for a while.

Meanwhile, work inside another saucepan the egg yolks with the sugar, add some of the limoncello and cornstarch, mix well to blend the ingredients.

Bring the milk to close to a boil and once it comes to a boil, add it slowly in several batches to the yolk mixture, stir with a hand whisk and put back on the heat, continuing to stir until it thickens.

Pour the cream inside a bowl, previously cooled, and place it in contact with another bowl containing water and ice.

Once chilled, cover with plastic wrap and place in the refrigerator to firm up.

Prepare the choux pastry by placing the water, butter, salt and sugar inside a saucepan with a thick bottom; turn on the heat to a gentle flame, melt the butter and bring to a boil.

When this happens, add at once, the sifted flour and stir, put the saucepan back on the heat and cook the mixture until on the bottom of the pan, a white patina has formed and the mixture has compacted.

Transfer the mixture inside the planetary mixer and mount the leaf (or shield), operate it on medium low mode to mix and let the mixture cool slightly, when no more smoke comes out of the bowl, add the first egg, do not incorporate the next one if the previous one has not been properly absorbed first.

Continue in this way until the eggs are finished.

When the mixture has reached the right consistency (it should not be liquid mind you but firm and compact just right) transfer it to a sac a poche with a wide, smooth nozzle.

Form piles of choux pastry the size of a walnut, well spaced apart, inside a baking sheet lined with parchment paper and cover their surface with the granulated sugar.

About 30 puffs will come out.
Bake in a preheated oven and remember to put a ball of tin foil between the door and the oven opening, so that the moisture will escape as they cook and allow the puffs to dry out.

When they are cooked, allow them to cool to room temperature; take the custard made earlier and add the remaining 10 grams of limoncello, stirring carefully to mix everything together.


Transfer the cream inside a sac a poche with a long, thin nozzle and fill the puffs. Decorate to taste with a dusting of powdered sugar before serving your cream puffs.


Recommended baking: 390 F fan oven for the first 20 minutes, then lower to 350 F for the remaining 15 minutes.

Always check the coloring of the cream puffs; the cooking time may vary depending on the capacity of the oven you have.

They should not be too light, but neither should they be too dark on the surface.

Sprinkling with powdered sugar, zest of lemon and whipped cream.


The cream puffs filled with limoncello cream, can be stored in the refrigerator for up to 3 days.
You can store the empty puffs, inside an airtight container, for up to a week, or freeze them directly.
If you do not like limoncello, I recommend using the same recipe to create a classic custard, to be flavored as desired, with vanilla, citrus or cinnamon powder.

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