Choux pastry rings with lemon curd

  • 100 g Butter or margarine
  • 1 pinch salt
  • 250 g Flour
  • 6 Eggs (size M)
  • baking paper
  • 3 Lemons
  • 250 g Sugar
  • 10 g butter orMargarine
  • 60 g Cornstarch
  • 3 Egg yolk (size M)
  • 250 g whipped cream
  • powdered sugar and ground pistachios
150 minutes
For the dough, bring 1/4 liter of water, fat and salt to the boil in a saucepan and remove from the hotplate. Add the flour all at once and stir in. Place the pot back on the hob and stir until the dough loosens from the bottom of the pot as a lump.
Remove the pot from the hob again. Gradually stir in the eggs and pour the batter into a piping bag with a star nozzle. Squirt six rings (seven centimeters in diameter) onto a baking sheet lined with baking paper.
Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for 30 minutes and cut open immediately with scissors. Prepare the remaining rings in the same way. For the filling, wash a lemon and rub the peel.
Squeeze out all the lemons, make up to 1/2 liter with water and bring to the boil with sugar and fat. Mix the cornstarch and a little water until smooth and stir into the lemon cream. Soak for five minutes over low heat and let cool down a little.
Fold in the egg yolks and let cool down completely. Whip the cream until stiff and fold in carefully. Pour cream into a piping bag with a star nozzle and squirt onto the lower halves of the ring. Place the upper half of the ring on top and decorate with powdered sugar and ground pistachios.
1 portion approx:
  • 230 kcal
  • 960 kJ
  • 5 g protein
  • 11 g fat
  • 28 g carbohydrates


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