Zest Dessert Paste - Lemon Delight

Lemon cream puff recipe

Ingredients

Lemon filling

• 300g Half & half 
• 70g Egg yolks
• 150g  Sugar
• 30g Corn starch
• 60g Butter
• 15g Zest Dessert Paste - Lemon Delight

Directions

• Preheat oven to 200 degree C. And line 2 baking sheets with parchment paper and set aside.

Choux:

• In a medium sauce pan, combine the water, butter, salt and heat over medium until butter has melted. Then increase heat to high and bring mixture to a rolling boil. Remove pan from the heat and add the flour altogether and stir vigorously. 
• Return the pan onto medium heat, stirring continuously until mixture is smooth and creates a thin layer of skin on the bottom of the pan.
• Remove pan from the heat and allow to cool  down to room temperature.
• Transfer to a mixer and add the eggs 1 at the time beating mixture about 2 minutes after adding each egg. (Beat mixture longer if not well incorporated). 
• Using a piping bag, pipe the choux pastry onto the baking tray (about 8-10 pieces) and bake in the oven for 20-30 minutes. 

Lemon cream

• Add half of the sugar to the half and half. Bring the liquid to a boil.
• Whisk the yolks well, and then add the remanding sugar, plus the corn starch.
• Temper the liquid to the yolk mixture.
• Bring the final liquid to a bain-marieto cook for 2-5 minutes. Then add the Zest Dessert Paste – Lemon Delightand whisk to combine.
• Allow lemon cream to cool in the chiller.
• Cut the choux pastry in half and pipe the lemon cream before serving.