This is a recipe I came up with… for a small bite dessert for Easter or Spring! The pastry puffs can be made in advance prior to an RV camping trip, frozen… adding the filling to the pastry puffs when you are ready to serve the dessert.
The pastry shells could certainly be adapted and used for other purposes including: mini appetizer or other dessert fillings… handy for having on hand in the freezer for Potluck get togethers.
If you have a convection oven in your RV, you can even bake the cream puff shells in your convection or toaster oven.
Cream Puff Shells Ingredients
4 oz ( 1 stick) butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 – 5 eggs, depending on the size
1/2 cup lemon juice
1 1/2 cups organic sugar
zest of 2 lemons
4 oz butter
1/8 tsp sea salt
4 – 5 eggs (depending on size)
Directions for cream puff pastry
- Preheat oven to 425 degrees F.
- In a medium saucepan add a stick (4 oz) of butter and 1 cup of water. Bring the mixture to a boil.
- Add the flour and salt and turn heat to medium/low and stir the dough with a wooden spoon until the dough pulls away from the sides of the pan. Dough will form a roughly shaped ball. Take the saucepan off the heat.
- Stir in eggs 1 at a time stirring after each egg is added and well combined with the dough.
- Drop dough in heaping teaspoons onto an ungreased baking sheet or mini muffin pan.
- Bake the puff pastry for 20 minutes or cooked through. Let puff pastry shells cool.
- Store pastry shells in a ziplock bag.
- When ready to serve the dessert, cut the top 1/4th of the puff pastry off and set aside. Fill bottom portion of each shell with the lemon curd or other filling as desired.
Directions for lemon curd filling:
1. In a medium bowl, using a hand mixer, cream a stick of butter until fluffy, add sugar and mix again until well blended.
2. Add eggs 1 at a time stirring to combine.
3. Rinse lemons, pat dry. Zest 2 lemons, add the zest and juice to the egg mixture.
4. Place a medium saucepan on the stove. Add the lemon curd mixture to the saucepan, turn the heat to medium and whisk the lemon curd until the curd thickens at approximately 170 degrees. Take lemon curd off heat and cover.
5. When the lemon curd cools to room temperature, place the covered pan with lemon curd in the refrigerator.
7. When ready to serve the dessert, cut the top 1/4 of each baked pastry puff off and set aside. Add a heaping teaspoon of lemon curd to the center of each puff pastry base and garnish with a raspberry or jelly beans and the puff pastry top… or place the pastry top on the side of each dish next to the filled pastry base.
My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com