1 Video | Photo: Lemon Profiteroles Recipe
Ingredients
- 1 cup whole milk
- 2 tablespoons lemon zest (from 2 large lemons)
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- *Can be found at gourmet food stores or bakeries
Directions
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.
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By lauren1983
on August 14, 2012
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very good...!!!
By TheBoyCanCook!
Las Vegas, NV
on May 12, 2012
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It came out PERFECT!!!
This is what I did:
-I put the milk and lemon zest mix on medium heat until it just barely started to boil, then take the milk off the hot stove top. Let cool for 5 minutes.
-I beat the 4 egg yolks then I added the sugar, beat that mixture, then the flour...beat that mixture.
-I added HALF of the slightly cooled milk to egg mixture, mixed until it was nice and smooth, then added the other half.
-I returned the mix to the pan and set it up on low-med heat, mix mix mix (BTW, I did it with a wire wisk, after about a minute, I raised it to medium heat, added the butter, mix mix mix. About 5 minutes later, it should have thickened quite nicely and smoothly, I added the vanilla, mixed, then the lemon juice. Voila!
I made it 2 days ago and it was superb!! I thought how nice it would be to substitute almond extract for the vanilla and I was right! It lowered the lemon flavour just a tad and the nutininess from the almond was so smooth.
By cgaspa2
Pittsburgh
on March 18, 2012
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Should have read the other reviews, lemon pastry cream was runny and had lumps in it, which were pretty unappetizing. Granted, I used profiteroles from a bakery, and they were pretty awful--so not sure if this would have been better if the pastry puffs had been better quality. Pastry cream was also extremely tart.
Read all 8 reviews