Recipe courtesy of Giada De Laurentiis
Episode: Cucina Capri
Save Recipe Print
Total:
2 hr 14 min
Prep:
8 min
Inactive:
2 hr
Cook:
6 min
Yield:
18 profiteroles
Level:
Easy
Total:
2 hr 14 min
Prep:
8 min
Inactive:
2 hr
Cook:
6 min
Yield:
18 profiteroles
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes.

In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lemon juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.

Using a paring knife, cut the tops off of the profiterole shells and reserve. Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream. Cover with the profiterole tops and arrange them on a serving platter.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Farmhouse Lemon Bars

Recipe courtesy of Nancy Fuller

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Profiteroles

Recipe courtesy of Da Paolino Lemon Trees Restaurant

Lemon Custard with Profiteroles

Recipe courtesy of Mario Iaccarino

Profiteroles

Recipe courtesy of Ina Garten

Profiteroles

Recipe courtesy of Ina Garten

Browse Reviews By Keyword