multicolored tagliatelle with fresh sauce
starters from Italy - Campania
Cupcakes with lemon cream and ginger
Cupcakes with lemon cream and ginger
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A very easy recipe to prepare a starter gluten-free and lactose-free, that will leave everyone breathless! The Philadelphia used is lactose, but lacks the ingredients
preparation
step 1
Preheat the oven to 200 degrees.
step 2
In a thick-bottomed pan, pour water and margarine and cook over low heat until it has melted for good.
step 3
Stir with a wooden spoon and then pour the flour all at once, stirring away from fire. You will get a very compact compound, soft and hard.
step 4
Let cool for well and then add the egg, stirring with a wooden spoon, from top to bottom to incorporate air.
step 5
When the mixture is similar to a cream, put it in a pastry bag and squeeze the small puffs with the shape that most preferred.
step 6
Place the cream puffs into the pan and place in preheated oven on the highest part so that they grow because next to the warmest place. Cook them for at least 20 minutes without NEVER open the oven door.
step 7
Once cooked, you'll know because they will be beautiful brown, turn off the oven and leave for another few minutes to rest, so as to allow them to dry inside.
step 8
Once very crispy (I feel slightly tapping them with your fingers), pulled out of the oven and let cool for good.
step 9
Meanwhile, prepare the filling: with a spatula, work together the lemon juice, ginger and Philadelphia lactose, until a nice thick cream and compact.
step 10
Halve the cold cream puffs and with the pastry bag decorated with the cream that you prepared and then served as delicious appetizers.