Cream Puffs With Lemon Mousse And Blueberry Sauce Recipes

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

LEMON MOUSSE WITH BLUEBERRY SAUCE

Steps:

• Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
• Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
• Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
• Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
• Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
• Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.