Sunday, July 26, 2009
Lemon Cream Puff Filling
I am making a light lemon whipped cream filling for my cream puffs, since it's summertime and hot weather prevails! After reading Chef Di's recipe for blueberry muffing with lemon balm, I got the bright idea to add a few finely chopped fresh lemon balm leaves, and use a few for a garnish.
Lemon Whipped Cream
1 cup well-chilled whipping cream
2 tablespoons powdered sugar or superfine sugar (bar sugar) to taste
1 tablespoon finely chopped lemon balm leaves
2 teaspoons fresh lemon juice, to taste
Whip the cream to soft peaks, add the sugar, lemon juice and lemon balm and whip until a bit stiffer. Slice open cream puffs, add the filling, put the top back on and dust with powdered sugar.
I have a heavy glass container I always use for whipped cream except I cannot find it right now. It's actually the container from an antique cream churn, but the glass is very thick and stays cold longer than most containers. (Originally it had a lid with built-in egg-beater style paddles.) The hand mixer blades fit in it nicely and whipping cream doesn't take much effort to whip with a hand beater.
I put the glass container in the freezer while the cream is chilling. When I make whipped cream for pumpkin pies at Thanksgiving, I freeze the glass jar for at least an hour, then add chilled cream, cover and refrigerate (not freeze) at least another hour before whipping. Since this filling today will go immediately into the cream puffs, I'm just using my stand mixer.