# Lulu Messinese – Sicilian Cream-Filled Pastries

Recipe by [Tomás Ferreira](https://fridge.menu/en/u/tomasferreira)

Lulu Messinese, Sicilian choux pastries filled with a light whipped cream, dusted with icing sugar.

Servings: 4 · Desserts

Vegetarian · Contains: gluten, milk, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Lulu Messinese – Sicilian Cream-Filled Pastries](https://image.fridge.menu/adaptations/hhonvxr2/6d3fd127272ffc5f753827c8d8307a3be2c74d36912a1ed34adf171395224fd5.jpg)

## Ingredients

- 60 ml [Milk](https://fridge.menu/en/i/milk)
- 60 ml [Water](https://fridge.menu/en/i/water)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 75 g [Plain flour](https://fridge.menu/en/i/flour)
- 2 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 1 pinch [Sugar](https://fridge.menu/en/i/sugar)
- 300 ml [Double cream](https://fridge.menu/en/i/cream)
- 80 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- [Vanilla extract](https://fridge.menu/en/i/vanilla-extract) — to taste
- [Icing sugar](https://fridge.menu/en/i/powdered-sugar) — to taste, for dusting

## Steps

1. In a small saucepan, combine the butter, milk, water, salt and sugar. Bring to the boil.
2. Remove from the heat and immediately tip in all the flour at once. Stir vigorously with a wooden spoon until smooth.
3. Return the pan to the heat and cook the mixture for a further 1-2 minutes, stirring constantly. (2 min)
4. Transfer the choux pastry to a bowl and let it cool, stirring occasionally.
5. Add the first egg and mix vigorously until it is fully absorbed into the dough.
6. Add the second egg and repeat the same process. The dough should be smooth and fairly thick.
7. Transfer the dough into a piping bag.
8. Pipe the dough into moulds greased with butter, filling them halfway.
9. Bake in a preheated oven at 200°C (top and bottom heat) for 20 minutes. (20 min)
10. Reduce the temperature to 150°C and continue drying the pastries for a further 15 minutes. (15 min)
11. Remove from the oven and let the pastries cool completely.
12. Whip the double cream with the icing sugar and vanilla extract using a mixer until thick and fluffy.
13. Transfer the whipped cream into a piping bag fitted with a fine pointed nozzle and fill the pastries from the bottom.
14. Roll the finished pastries in icing sugar on all sides until fully coated.
15. Serve.

Published 2026-10-08

https://fridge.menu/en/r/lulu-mignonettes-hhonvxr2

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