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 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.




For the Limoncello Pastry Cream:

  • 2 cups fresh milk
  • 1/2 cup egg yolks (about 5 large yolks)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • Grated zest of one lemon
  • 1/4 cup Limoncello

For the Choux Pastry (makes about 32 cream puffs):

  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 4 large eggs
  • 3/4 cup water
  • 1 tsp salt
  • 1 tsp sugar

For Decoration:

  • Powdered sugar to taste



To begin, prepare the cream by pouring the milk into a saucepan along with the grated lemon zest, and let it infuse for a while.

Meanwhile, in another saucepan, mix the egg yolks with the sugar.

Add 3 tablespoons of Limoncello and the cornstarch, and stir well to combine the ingredients.

Heat the milk until it is just about to boil.

Once it reaches this point, gradually add it to the yolk mixture in several batches, stirring constantly with a whisk.

Return the mixture to the heat and continue to stir until it thickens.

Pour the cream inside a bowl, previously chilled, 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 dough 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 mounds of choux pastry, each the size of a walnut, well spaced out on a baking sheet lined with baking paper.

This recipe will yield about 32 cream puffs.

Bake in a preheated oven, remembering to place a ball of aluminum foil between the oven door and the opening to allow moisture to escape during baking, helping the puffs to dry.

Once baked, allow them to cool to room temperature.

Take the previously prepared custard and add the remaining 2 teaspoons of Limoncello, mixing carefully to combine.

Transfer the cream to a pastry bag with a long, thin nozzle and fill the puffs. Decorate to taste with a sprinkling of powdered sugar before serving the cream puffs.

Recommended baking:

390 F ventilated oven for the first 20 minutes, then lower to 350 F for the remaining 15 minutes.

Always check the coloring of the 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.


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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