Recipe courtesy of Zola Restaurant
Print
Lemon Saffron Floats
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
100 floats
Level:
Easy
Total:
1 hr 15 min
Prep:
30 min
Cook:
45 min
Yield:
100 floats
Level:
Easy

Ingredients

  • 2 1/2 cups water
  • 8 ounces butter
  • 1 lemon, juiced
  • Pinch saffron threads
  • 12 ounces all-purpose flour
  • 10 whole eggs
  • 1 lemon zest
  • Salt and pepper

Directions

Preheat the oven to 325 degrees F.

Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and stir until the batter pulls away from the side of the saucepan. Transfer to a mixing bowl. Mix for 5 minutes, or until cool. Add the eggs, 1 at a time, making sure that each gets incorporated before you add the next. Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen, about 10 to 12 minutes. Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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