RECIPE: LIONESSES by LA MESA PARA NAGUISA

Mariló ( @oliram12 ) and Jana ( @masmeriendas ) form La Mesa , a project through which they tell stories about family, friendship and love through cooking and desserts. Today they are dusting off a box full of memories and nostalgia in search of a sweet recipe. A dessert that will transport us back to our childhood, to those days of celebration, to those Sundays of celebration or to one of those special days when ending up with a face full of chocolate was synonymous with spontaneity and ingenuity.

Today is a perfect day to dip your hands in the dough and prepare Lionesas, one of our favorite desserts.

For about 20 pieces
60 ml water
60 ml whole milk
60 g butter
1 teaspoon of sugar
0.25 teaspoon of salt
65 g sifted flour
100-125 g eggs (2 large eggs)
300ml whipping cream
A pinch of sugar
A little vanilla

Heat the water, milk, butter, sugar and salt in a saucepan until boiling. Add the flour and stir with a wooden spoon for at least a minute, until the mixture comes away from the base and sides of the pan.
Pour the mixture into a bowl and allow it to cool slightly. Gradually add the previously mixed eggs to the mixture, stirring constantly. The mixture should be shiny and smooth.
Preheat the oven to 220ºC (200ºC fan-forced) and line a baking tray with baking paper.
Pour the mixture into a piping bag fitted with a large, smooth nozzle (or a plastic bag with a corner cut off), and 'draw' circles about 2.5 cm in diameter on the baking sheet. If they are uneven, smooth the surface with wet fingers.
Bake for 15 minutes (or less if they get too dark), then lower the temperature to 180ºC (160ºC fan-forced), and bake for a further 10-15 minutes. They should be able to come off the paper without breaking. Leave to cool on a wire rack.
Whip the cream with the vanilla and sugar.
Cut the cooled Lyonnaises in half and fill them with cream.