LIMONCELLO FRIED CREAM PUFFS: A TASTE EXPLOSION!!

This time I would like to offer you a very tasty recipe to prepare for your Sundays, a great fresh and delicious end of the meal, these are choux pastry morsels 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.

Why You’ll Love This Recipe

• Zesty Flavor: The limoncello custard adds a vibrant, citrusy twist.
• Perfect for Entertaining: These bite-sized treats are visually stunning and crowd-pleasing.
• Crispy and Creamy: A delightful combination of textures with the crisp choux pastry and smooth custard filling.
• Make-Ahead Option: Prepare the custard in advance for easy assembly on the day of serving.

Cooking Time

• Servings: About 20 cream puffs
• Preparation Time: 30 minutes
• Cooking Time: 35 minutes
• Chilling Time: 2 hours
• Total Time: 3 hours 5 minutes

Ingredients

For the Choux Pastry (Cream Puffs):

• 1 cup (240ml) water
• 1/2 cup (115g) unsalted butter, cut into small pieces
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs
• Vegetable oil for frying

For the Limoncello Cream Filling:

• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) milk
• 1/2 cup (100g) sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1/4 cup (60ml) limoncello liqueur
• 1 tsp lemon zest
• 1 tsp vanilla extract

For Garnish:

• Powdered sugar, for dusting
• Optional: Zest of lemon or candied lemon slices

Step-by-Step Method

Step 1: Prepare the Limoncello Cream Filling

1. In a medium saucepan, heat the milk and half the sugar over medium heat until it begins to simmer.
2. In a bowl, whisk together egg yolks, remaining sugar, and cornstarch until smooth.
3. Gradually whisk the hot milk mixture into the egg yolk mixture to temper it.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens (about 2-3 minutes).
5. Remove from heat and whisk in limoncello, lemon zest, and vanilla extract.
6. Transfer the custard to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for 2 hours.

Step 2: Make the Choux Pastry

1. In a medium saucepan, bring water, butter, sugar, and salt to a boil over medium heat.
2. Add flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
3. Remove from heat and cool for 5 minutes.
4. Beat in eggs one at a time until the dough is smooth and glossy.
5. Heat vegetable oil in a deep pot to 350°F (175°C).
6. Using a spoon or piping bag, drop small balls of dough into the oil in batches. Fry for 4-5 minutes until golden brown.
7. Drain on paper towels.

Step 3: Assemble the Cream Puffs

1. Once cooled, cut a small slit in the side of each puff or use a piping bag with a nozzle to fill the puffs with limoncello custard.
2. Dust with powdered sugar and garnish with lemon zest or candied lemon slices, if desired.

Step 4: Serve

• Serve immediately for the crispiest texture, with a light dusting of powdered sugar.

Tips and Suggestions

• Make Ahead: Prepare the custard a day in advance and refrigerate for easy assembly.
• Frying Tips: Maintain the oil temperature for even cooking and avoid overcrowding the pan.
• Alcohol-Free Option: Replace limoncello with freshly squeezed lemon juice for a family-friendly version.
• Storage: Store unfilled cream puffs in an airtight container for up to 2 days and fill them just before serving.

Nutritional Facts (Per Cream Puff)

Buon Appetito!

These limoncello-filled fried cream puffs are a delightful way to end any meal. Their bright and bold flavors will leave your guests raving and reaching for seconds.

Limoncello Fried Cream Puffs Recipe

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Ingredients

  

For the Choux Pastry (Cream Puffs):

• 1 cup 240ml water
• 1/2 cup 115g unsalted butter, cut into small pieces
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup 125g all-purpose flour
• 4 large eggs
• Vegetable oil for frying

For the Limoncello Cream Filling:

• 1 cup 240ml heavy cream
• 1/2 cup 120ml milk
• 1/2 cup 100g sugar
• 3 large egg yolks
• 2 tbsp cornstarch
• 1/4 cup 60ml limoncello liqueur
• 1 tsp lemon zest
• 1 tsp vanilla extract

For Garnish:

• Powdered sugar for dusting

Optional: Zest of lemon or candied lemon slices

Instructions

 

Step 1: Make the Limoncello Cream Filling

• In a medium saucepan, heat the milk and half the sugar over medium heat until it just starts to simmer.
• In a bowl, whisk together the egg yolks, remaining sugar, and cornstarch until smooth and pale.
• Slowly whisk the hot milk mixture into the egg yolk mixture to temper it, then pour the mixture back into the saucepan.
• Continue to cook over medium heat, whisking constantly, until the mixture thickens into a custard (about 2-3 minutes).
• Remove from heat, and whisk in the limoncello, lemon zest, and vanilla extract.
• Transfer the cream to a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until cold, about 2 hours.

Step 2: Make the Choux Pastry

• In a medium saucepan, bring the water, butter, sugar, and salt to a boil over medium heat.
• Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
• Remove from heat and allow the mixture to cool for 5 minutes.
• Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
• Heat the vegetable oil in a deep pot to 350°F (175°C).
• Using a spoon or piping bag, drop small balls of the choux dough into the hot oil, frying in batches. Fry until golden brown and puffed, about 4-5 minutes.
• Remove the fried puffs and drain on paper towels.

Step 3: Assemble the Cream Puffs

• Once the cream puffs have cooled slightly, cut a small slit in the side or use a piping bag with a nozzle to inject the limoncello cream into the puffs.
• Dust the filled cream puffs with powdered sugar and, if desired, garnish with lemon zest or candied lemon slices.

Step 4: Serve

• Serve the fried cream puffs immediately, while they are crispy, with a light dusting of powdered sugar.