Lemon Profiteroles

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very good...!!!

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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.

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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.

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Great and easy recipe. Tastes wonderful although I used a bit of whipping cream and 1% milk. One to make when throwing a party!

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I followed the recipe (twice in fact, but it never set up. Tasted good, but very runny and could not use it properly.

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I watch this episode it was great epeselly this lemon profiteroles
It look good, like i just want to go thorw the tv into the kicthen and taste a bite of it also help cook cause i love cooking myself and i wish i was a chef on tv.I also like to cook on camera

Well Talk later


Goodnight


Love cooking

!!!!!!

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I followed the lemon creme recipe to a tee. It didn't get thick at all. I added some whipped egg white to thicken it. I used a pate chou recipe for the profiteroles and they came out grand. My friends loved them.

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I followed the recipe exactly, but my lemon custard still had very fine lumps in it. I think I'll stick to the regular profiterole filling of fresh whipped cream :- I also made my own pastry puffs, which are so easy to do, I'm not sure why Giada didn't make them in her show?