INGREDIENTS (20 pieces)

PASTA CHOUX:

– 2 medium eggs

– 75g  (2,65 oz) flour

– 1/4 cup fresh milk

– 5 tablespoons water

– 50 g (1,8 oz) Fratelli Brazzale butter

– a pinch of salt

– a pinch of sugar

GRAN MORAVIA AND LIME CUSTARD:

– 25 g (0,9 oz) cornstarch

– 70 g (2,45 oz) grated Gran Moravia

– 4 egg yolks

– 270 g (9,5 oz) fresh milk

– 70 g (3 oz) double cream

– zest of one lime

– a pinch of salt and nutmeg

These wonderful puffs will prevent such banality of canapés and sandwiches, putting on the table their originality and simplicity.

Unexpectedly amazing!

PREPARATION:

First you need to make the cream puffs with the choux pastry, so you must put in a saucepan the milk, water, a pinch of salt and sugar and finally the butter. Melt this mixture over low heat and bring it to a boil; then move the saucepan from the heat and add the flour, stirring with a whisk.

Put again the mixture on fire until the dough is smooth and no lumps and when at the bottom of the pot there will be a patina, you must to transfer the blend into a bowl (or use a kneader) and stir with a whisk to cool it.

Now add the eggs, one at a time, and continue stirring until the dough is uniform. Transfer it into a piping bag and form the cream puffs on a baking tray lined with baking paper.

Bake them for 25 minutes in preheated oven to 200°C (do not open the oven door during cooking).

Now take charge of the cream and put the milk in a saucepan with nutmeg, salt and lime zest and bring to a boil over low heat.

In a bowl mix the grated Gran Moravia with starch and add double cream, mix and pour the mixture into the boiling milk and continue stirring for a few minutes with a whisk until it thicken. Combine yolks and mix for one minute until the cream is perfectly thickened.

Cool the mixture into a baking dish with a contact film and then put it into a piping bag, cut in half the cream puffs and stuff them with custard, sprinkle them with a bit of lime zest and… Enjoy your meal!