This Sunday was our 23rd wedding anniversary! So we celebrated… from different location on the Globe (Philippe being on a business trip in Bali). He sent me a beautiful, but oh so sweet cake.
Next day we went to a graduation celebration, so I made some Lemon infused whipped cream stuffed puffs or puffs stuffed with whipped cream flavored with lemon juice (have you notice how food blogs tend to use various pompous names?). Anyway those are super simple to make. Any simple puff recipe will do, make sure that you keep beating as you incorporate the eggs in the dough. Also it is important to start baking the puffs in a very hot oven, then turn the temperature down.
The puffs are stuffed with whipped cream. Whipping cream in a mason jar is my new preferred way to do it. I put some heavy cream in a mason jar, filling less than a third of the jar, add a bit of confectionary sugar, close the jar and shake it. At first shaking the liquid cream makes a ‘gloop gloop’ sound, keep shaking, then when it sounds more like ‘whoof whoof’, it’s ready. Add a bit of lemon juice and it’s ready. I like to let the whipped cream rest in the fridge before using it.