Tuscan Cream Puffs
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Granulated Sugar1.5 cups
Flour3.5 cups
Milk1 cup
Bread Crumb2 tbsps
Sugar (confectioners')Directions:
1
In a large mixing bowl, beat the egg yolks with the granulated sugar until smooth using an eggbeater or an electric mixer
2
Add 1 cup of the flour and the milk, butter, and lemon zest and mix well
3
Put the mixture in a saucepan and warm it over low heat until it becomes as thick as mashed potatoes
4
Spread the mixture out onto a buttered cookie sheet with a spatula and let it cool for at least 30 minutes
5
When it has set, cut the sheet into 1 1/2 by 2-inch diamond shapes with a sharp knife greased with vegetable oil
6
In a mixing bowl, beat the whole eggs
7
Dip the diamond shapes first in the remaining flour, then in the eggs, then into the bread crumbs
8
Fill a pan 3 inches deep with vegetable oil
9
Heat the oil over medium-high heat
10
When it is 375 degrees F
11
(a drop of water will sizzle and splatter), slide the diamonds in and fry them until they are golden, 3 to 4 minutes
12
Remove from the oil with a slotted spoon and let them drain on paper towels
13
Sprinkle lightly with confectioners' sugar and serve