Recipe by Julie B's Hive
A delicious filled choux pastry served with fresh fruit-can't beat that! This filling does tend to droop so make sure it's ice cold when you fill and do so just before serving.
FOR THE CHOUX PASTRY
- 2⁄3 cup water
- 4 tablespoons butter, plus extra
- butter, for greasing
- 3⁄4 cup all-purpose flour, sifted
- 2 eggs, lightly beaten
- 1⁄4 cup slivered almonds
FOR THE FILLING
- 2 lemons, rind of, grated
- 2 tablespoons confectioners' sugar, plus extra
- confectioners' sugar, for dusting
- 1 1⁄2 cups low-fat sour cream
- 1⁄2 lemon, juice of
- blueberries (optional) or raspberries (optional) or strawberry, to server (optional)
Directions See How It's Made
- FOR THE RINGS:.
- Place butter and butter in a pan and heat gently until the butter melts, then turn up the heat and bring it rapidly to a boil. Immediately add all the flour, remove from heat, and stir the mixture into a paste that leaves the sides of the pan. Do not beat or it will become greasy. Set aside. Let cool approximately 15 minutes.
- Preheat the oven to 425°. Grease a baking sheet. Gradually beat the egg into the flour paste and continue beating until the mixture is smooth and glossy. Spoon dollops of the paste onto the baking sheet shaping it into 4 rings, about 4 inches in diameter. Make sure they are well spaced. Sprinkle with slivered almonds and press them gently onto the rings with the tip of a knife.
- Bake for 15 minutes then reduce the temperature to 350° and bake for an additional 20-25 minutes until they've risen and are brown and crisp. Transfer to a wire rack and slice each horizontally in half. A serrated knife works best for this. Cool completely.
- FOR THE FILLING:.
- Place the lemon rind, confectioners' sugar and sour cream in a bowl and mix well, adding lemon juice to taste. Let chill until ready to serve the rings. Spoon or pipe the filling on the bottom layers of the rings and replace the tops. Sift a little confectioners' sugar on the tops and serve with fruit, if using.