INGREDIENTS:
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
METHOD:
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.
