Festive citrus choux

Yield: 4 servings

Measure Ingredient
12 \N Fresh mini choux cases; 60g box
50 grams Caster sugar; (2oz)
3 \N Egg yolks; size 3
2 tablespoons Plain flour
2 tablespoons Cornflour
300 millilitres Milk; (1/2 pint)
40 grams Candied peel; finely diced
\N \N ; (11/2oz)
2 tablespoons Conitreau or orange juice
50 grams Icing sugar; sifted (2oz)
\N \N Angelica; cut into holly
\N \N ; shapes to decorate

1. Whisk together the sugar and egg yolks until pale.

2. Sift the flours and gradually whisk into the egg mixture.

3. Bring the milk to the boil and pour onto the egg mixture, whisking continually. Return the mixture to the heat and cook for 1-2 minutes, stirring continually until thickened.

4. Stir in the candied peel and Cointreau or orange juice and allow to cool.

5. Make a cut through each choux bun, spoon the cooled custard inside and arrange on a serving place.

6. Mix together the icing sugar and sufficient cold water to form a fairly thick icing. Drizzle over the choux buns and decorate with angelica holly leaves.

Converted by MC_Buster.

NOTES : Delicious, quick, easy to make festive dessert with the convenience of using ready baked choux buns.

Converted by MM_Buster v2.0l.

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