How to make sweet and salty stuffed lionesses: 2 recipes

Have you ever passed a shop window and seen these small but delicious sweets? Surely you have thought, how will they be made? They look so nice and professional that it probably leads us to think that we will not be able to make them, but ... it's much simpler than we think.

The lioneses are made from a few piles of pasta choux, a type of pasta that is cooked twice: first in the stove and then in the oven. It can attract attention because it is a mass that tends to swell because of the steam that is produced inside.

It is a typical French dough preparation. It is usually eaten cold and can often be filled with other ingredients, which results in an exquisite sweet. Do you know that they can be both sweet and salty?

Once baked, they are cut in half and can be filled, for example, with whipped cream or truffle. A tray of varied lionesses can be a very elegant and colorful dessert available to everyone.

Recipe of sweet stuffed lioness

This dessert has only a 30-minute preparation. They will cook in 25 minutes and we will need the previous night to refrigerate them during 12 hours and to cook them during 1 hour.


  • 2, 3 eggs.
  • A little bit of salt.
  • 50 grams of butter
  • 75 gr of flour.
  • 13 cl of milk.

Ingredients for the cream (chantillí):

  • 40 cl of liquid cream.
  • 150 grams of mascarpone.
  • 1 l of prune juice.

Preparation of sweet stuffed lionesses:

The previous night…

We will have to prepare the prune candy. Reduce the plum juice for 1 hour (200 grams). They will cool for 10 minutes and mix them with 30 cl of liquid cream. We will keep it in the fridge until the next day (12 hours).

The same day…

We will boil milk, salt and butter. When we have removed it from the fire we will add the flour and we will mix it well. We will put it back to the fire so that the dough will take off from the cauldron.

Mix the dough with the eggs, stirring all the time. We will take a pastry bag to introduce the dough inside and we will make piles on a plate lined with greaseproof paper.

We will preheat the oven to 220º and bake the lioneses at 180º for 23 minutes.

Prepare the cream: mix the cream of plums with the rest of the cream and mascarpone. We will introduce it in the pastry bag.

We will cut the lioness in half to be filled with the cream and we will reserve it in the cold until serving them.

Salted stuffed lioness recipe


  • 2, 3 eggs.
  • A little bit of salt.
  • 50 grams of butter
  • 75 gr of flour.
  • 13 cl of milk.

Ingredients for the stuffing:

  • Choose: whipped cream with herbs, tuna and tomato cream or paté mousse.

Preparation of salted stuffed lionesses:

As we can see, it is possible to make salty lionesses. In fact, we will only have to substitute the sweet ingredients of the previous recipe, for salty ingredients that combine equally, since the original mass of the lionesses is the same as it is not sweet.

In this way, for example, we just have to follow the same steps that we followed previously for the preparation of the dough, and then go on to elaborate the creams that we propose to you next.

Preparation of cream cheese and herbs:

For your preparation you can choose the aromatic herbs that you like the most. In our case we have chosen a little parsley, chives and dill. You just have to wash the herbs well, cut them finely and mix the cream cheese. Then, once the lioness are elaborated, refill them with this cream.

Preparation of tuna and tomato cream:

For your preparation you only need 2 fresh tomatoes, 1 can of tuna and 1 clove of garlic. Peel the tomatoes well, remove the seeds that you will find inside them and cut them into pieces. Drain the tuna, finely chop the garlic clove and blend all the ingredients. Ready!.

As you see, the development is simple and definitely for all tastes. Thus, the most sweet ones can choose the sweet variant, and the less the salty variant. Be that as it may, they are all as delicious as they are delicious.

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