Cream puffs

Ingredients for 1 servings:

• 125 ml water
• 60 g butter
• 1 pinch of salt
• ½ lemon(s), grated peel
• 200 g cornstarch (Mondamin)
• 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

gluten-free

Bring the water to a boil with butter, salt, and grated lemon zest, then pour the Mondamin all at once into the liquid and stir. If lumps form, keep stirring and don’t let them burn. Pour into a bowl and let cool slightly. Now add the eggs one at a time and mix. After the fourth egg, it will be a thick mush; don’t add any more, or the dough will spread during baking. Preheat the oven to 230°C (top and bottom heat). Use a piping bag (if you don’t have one, fill a frozen food bag; simply snip off a tip at the bottom and start twisting the bag from the top) to pipe small profiteroles from the choux pastry onto the baking paper (or baking tray), leaving enough space between them. Place the baking tray on the second rack from the bottom in the preheated oven and bake for 15-20 minutes. Do not open the door beforehand, or they will collapse again. Cut the still-warm profiteroles crosswise, fill them with, for example, 0.5 l of sweet cream with a sachet of Bourbon vanilla sugar until stiff, and add 1 tbsp of this to the bottom half of each profiterole, put the lid on, and dust with powdered sugar. My own recipe