- 1 quart whole milk
- 6 whole eggs
- 14 ounces sugar
- 12 ounces all purpose flour
- 5 whole lemons, juiced
- 1 cup heavy cream
- 12 profiteroles, pre-made
- 4 tablespoons lemon zest
For the lemon curd: In a large saucepan, add the milk, eggs, sugar, flour, and lemon juice. Bring to a boil and reduce to a simmer, stirring constantly. Stir until the consistency of heavy cream and remove from the heat. Set aside to cool.
In a small mixing bowl, whip the heavy cream until soft peaks are formed.
Once the lemon curd has cooled, divide it into 2 bowls. *Add the whipped cream to 1 of the bowls, gently folding it into the lemon curd mixture.
Using a pastry bag (or large plastic bag) inject the profiteroles with the lemon curd. Dip the profiteroles into the lemon curd and cream mixture, which has been set aside, to coat fully. Be sure to coat profiterole on all sides. On a cooling rack, place the profiteroles on it so that the mixture settles. Let rest for 5 minutes.
Place profiteroles on a serving plate and garnish with lemon zest.
*Cook's note: If mixture is too thick, add cream or milk. The result should be a sauce-like consistency.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Ristorante Paolino
Recipe courtesy of Emeril Lagasse