The recipe of the heart of Sal De Riso, the one that consecrated it (well before the legendary Delizia al Limone). Here's how to make it, step by step, including grated lemons
Sal De Riso is one of the most famous pastry chefs in Italy, who in turn has made the pastry of the Amalfi Coast famous for its traditions and flavors. The most famous recipe is the Lemon delight, but the one with which he started was not a great classic, but the profiteroles, but ai Lemons of Amalfi. And here is his recipe for these sumptuous cream puffs filled with lemon custard and covered with a sauce flavored with Amalfi lemon peels and juice. Advice? Add grated lemon zest.
Components
beignet pasta
Lemon cream
lemon scented custard
whipped cream scented with lemon peels
lemon sauce
Ingredients and procedure
For the puff pastry
250 g of water
250 g butter
6 g salt
250 g flour
500 g whole eggs
Boil the water with the butter and salt. Add the sifted flour and cook for a few minutes over low heat, stirring with a wooden spoon. Let the pasta cool in a large container and add all the eggs in one go. Work the dough with an electric whisk until it becomes smooth and homogeneous. Form cream puffs, almost as big as a walnut, on a sheet of baking paper, or directly on the pan, with the help of a pastry bag with a smooth steel tip of about 1 cm. Bake at 220 ° C for about 25 minutes until you see the puffs and golden brown. Let it cool down.
For the lemon cream
100 g yolk
100 g sugar
100 g lemon juice from the Amalfi Coast
100 g butter
1 Bourbon vanilla bean
Mix the sugar with the egg yolks. Boil the lemon juice, add to the egg yolks and cook at 80 ° C. Allow to cool and add the creamy butter. Mix.
For the infused cream
Leave 1 liter of liquid cream to flavor with the peel of 3 lemons cold for at least 5 hours. Filter.
For the custard
350 g milk
150 g cream
180 g egg yolks
150 g sugar
35 g cornstarch
1 Bourboun vanilla bean
2 g salt
peel of 3 lemons
Boil the milk and cream with the vanilla bean and the peel of three lemons. Mix the egg yolks with the sugar, starch and salt. Add the milk and the boiling cream. Cook the cream and let it cool quickly.
For the filling
750 g of lemon scented custard
250 g of lemon cream
500 g of whipped cream
For the glaze
Add half a kilo of whipped cream to the remaining cream and dilute with fresh milk until desired density. Glaze the cream puffs.
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