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.
STORAGE;
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.
