2teaspoonslimoncello (or other liqueur of your choice)
To serve Cream Puffs
powdered (icing) sugar for dusting
Choux Pastry Puffs
Preheat oven 430°F/220ºC. Line two large baking sheets/trays with non-stick baking paper.
Sift flour into bowl.
Place water, butter and salt into saucepan over low heat until butter is melted. Raise heat and bring to a boil. It is important that the water boils.
While the water is boiling add the flour all at once and stir well over the heat until the mixture comes away from the sides of the saucepan.
Remove from heat and scrape the mixture into bowl of an electric stand mixer. Allow to cool for a few minutes.
Start the mixer and allow the steam to escape from the mixture for a minute or two.
Add eggs one at a time, mixing until incorporated before adding the next egg. Mixture should be smooth, shiny and thick.
Place a large well heaped teaspoonful of choux paste onto lined baking trays using two spoons – one to scoop and one to push paste off onto the tray.
Bake for 10 minutes then turn oven down to 350°F/180ºC and bake for a further 40 minutes.
Cool in the oven with the door held ajar with a wooden spoon.
When cool, store in airtight container for 1 or 2 days or in the freezer for up to 3 months.
Filling for Puffs
Stir pastry cream and limoncello together.
To assemble Cream Puffs
EITHER split puffs in half and either spoon or pipe filling into base heaping up to fill the top when it is replaced.
OR make a small hole in the side of a puff then using a piping bag with small tip attached, fill puffs until they feel heavy.
To serve Cream Puffs
Sift powdered (icing) sugar over Cream Puffs serve immediately or refrigerate for an hour or two before serving.
How to store
Unfilled puffs can be stored in airtight container for 1 or 2 days or in the freezer for up to 3 months. These will dry out a little in the freezer but that's not a problem - they will soon soften when filled.Check my Italian pastry cream recipe for complete storage instructions. But basically, if the freshest ingredients are used, this pastry cream will keep for 5 days in the refrigerator.
There are a few ways you can vary this recipe depending on what you have in the pantry or refrigerator.
substitute margarine for the butter
use salted butter and omit the salt
substitute milk for the water for a slightly softer, richer pastry
use instant vanilla pudding in place of the pastry cream (not my favourite but in a pinch, it's a good alternative)