Profiteroles with lemon cream
Description
They go perfectly with tea and coffee. Profiteroles with lemon cream are a worthy alternative to any cake for a festive table—especially a buffet spread. They are easy and quick to make, you get plenty, and they look and taste wonderful. The step-by-step recipe will help you make this delicious French treat. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Start making the profiteroles by preparing the cream. To do this, put the egg, starch, and sugar in a saucepan.
- 3
Step 3
Pour half a cup of milk into the saucepan, stir until smooth, pour in the rest of the milk, i.e. another half a cup, and set over medium heat, stirring constantly.
- 4
Step 4
As soon as the mixture begins to thicken, remove from the heat.
- 5
Step 5
Cover the cream with plastic wrap pressed directly onto the surface, and cool to room temperature.
- 6
Step 6
To make the dough, pour 125 ml milk and 125 ml water into a saucepan, add a pinch of salt, and heat. Add butter to the hot mixture and heat until it melts.
- 7
Step 7
Add all the flour at once and keep heating while stirring vigorously.
- 8
Step 8
As soon as the dough comes together into a ball and begins to pull away from the sides of the saucepan, remove from the heat. Let cool slightly.
- 9
Step 9
Add the eggs to the dough one at a time, mixing each egg in vigorously before adding the next.
- 10
Step 10
Mix the dough until smooth and uniform, then transfer it to a piping bag.
- 11
Step 11
Pipe the profiteroles onto a baking sheet, spaced some distance apart from one another. With your finger, smooth down any dough peaks that form at the piping nozzle.
- 12
Step 12
Bake the profiteroles at 190°C for 30–35 minutes, then lower the oven temperature to 160°C and bake for another 10 minutes. Do not take the baked profiteroles out of the oven right away — leave the oven door slightly ajar and leave them inside for about 10 minutes.
- 13
Step 13
You can fill cream puffs with cream in two ways: cut off the top and fill them with a small spoon, or pierce holes in the bottom and pipe the filling from a pastry bag.
- 14
Step 14
While the profiterole bases cool, grate the lemon zest and squeeze out the juice.
- 15
Step 15
Add lemon zest and juice and vanilla extract to the custard portion of the cream.
- 16
Step 16
Add soft butter at room temperature. This is a must: the cream and the butter must be the same room temperature—that way the cream will have the right texture. Whisk the creamy mixture with a mixer.
- 17
Step 17
Fill the profiteroles with the prepared lemon cream.
- 18
Step 18
In this recipe, the profiteroles are filled from a piping bag through a hole made in each one.
- 19
Step 19
Melt the chocolate in the microwave in short bursts of 15–20 seconds each.
- 20
Step 20
Apply chocolate décor to the profiteroles.
- 21
Step 21
Profiteroles with lemon cream are a real treat—believe me. They’ll make any holiday table shine.