Lobster tail pastry recipe
When you are searching for a delectable pastry to impress your friends and family, look no further than a lobster tail pastry. Not only is it delicious, but it’s also incredibly easy to make with just a few simple ingredients.
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Servings: 16
Calories: 683kcal
Equipment
- pasta machine
- Parchment paper
- Baking sheets
- pastry bag etc.
Ingredients
For the lobster tail pastry shells
- 500 grams of all-purpose flour
- 200 ml water
- 50 grams sugar
To assemble the dough roll
- 150 grams shortening
For the cream puff dough
- 230 grams of unsalted butter
- 473 ml water
- 240 grams of all-purpose flour
- 8 large eggs
- ½ teaspoon salt
For the whipped cream ricotta filling
- 750 ml heavy whipping cream
- ½ teaspoon cream of tartar
- 420 grams of powdered sugar
- 1 tablespoon vanilla
- 2 ¼ pounds of ricotta cheese
Instructions
- First, you need to make the pastry shells for the lobster tail. Start by combining 500 grams of all-purpose flour and 200 ml water in a large bowl. Once combined, mix in 50 grams of sugar and knead until it forms a dough. Cover with plastic wrap and let rest for 30 minutes at room temperature. Next, preheat your oven to 375F and line a baking sheet with parchment paper. Divide the dough into 6 equal balls and roll them out on a lightly floured surface with a pasta machine or rolling pin until they are about 10 inches in diameter. Place the rolled dough onto the prepared baking sheets and bake for 20 minutes or until golden brown. Once cooked, let cool before filling.
- To assemble your lobster tail pastry dough roll, you will need 150 grams of shortening. Place this in a bowl and mix until it is light and fluffy. Divide the mixture into 6 parts and spread each one over one of the cooked pastry shells. Roll up each shell starting from the bottom and twist them to form a log shape. Once all the logs are ready, place them on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.
- To make the cream puff dough, start by melting 230 grams of unsalted butter in a medium saucepan over low heat. Once melted, add 473 ml of water and bring to a boil. Once boiling, quickly stir in 240 grams of all-purpose flour and reduce the heat to low. Continue stirring for about 10 minutes until the dough forms into a ball. When the dough is ready, transfer it to a bowl and let cool for 10 minutes before adding 8 large eggs one at a time. Beat the eggs until well combined and fold in ½ teaspoon of salt.
- To make the whipped cream ricotta filling, combine 750 ml of heavy whipping cream and ½ teaspoon of cream of tartar in a large chilled bowl. Using an electric mixer, beat on high speed until stiff peaks form. Next, add 420 grams of powdered sugar and 1 tablespoon of vanilla extract. Continue beating until well combined and fold in 2 ¼ pounds of ricotta cheese. Refrigerate the mixture for 30 minutes before using it as a filling for your lobster tail pastry.
- To assemble the lobster tail pastry, preheat your oven to 375F and line a baking sheet with parchment paper. Place the dough rolls onto the prepared baking sheet and using a pastry bag filled with the whipped cream ricotta mixture, fill each roll until it is 3/4 full. Bake for 25 minutes or until golden brown. Let cool before serving.
Notes
- Make sure all your ingredients are at room temperature before beginning, as this helps the dough to roll out more easily.
- When rolling out the pastry shells, make sure you use a light dusting of flour on the countertop and a rolling pin to prevent them from sticking.
- Take extra care when filling each pastry shell with ricotta cream, as too much filling can cause them to burst in the oven.
- To ensure that your pastry shells are cooked evenly, rotate the baking sheet halfway through cooking time.
- Let the lobster tail pastries cool completely before serving for the best results.