Lemon Profiteroles Recipes

LEMON CUSTARD WITH PROFITEROLES

Steps:

• Preheat oven to 400 degrees F.
• To make the profiteroles, heat the water with the butter, salt, and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously. Cook the mixture over low heat, continuously beating. Cook until ingredients are combined and batter cleanly comes off the sides of the pan. Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10 to15 minutes.
• Preheat oven to 200 degrees F.
• Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well. Bring the milk, heavy cream, and remaining sugar to a boil. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering. Add the grated zest, transfer to a mold, and bake for 45 minutes. Allow cream to cool and refrigerate.
• Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously. Add the sugar and incorporate the egg whites beaten to stiff peaks. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel.
• Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp. Squeeze the pulp and filter the juice. Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream.
• To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells. Add a lemon fritter, candied lemon peel, and lemon leaves for decoration.

LEMON PROFITEROLES

Steps:

• 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.

LEMON MERINGUE PROFITEROLES

Steps:

• Make Lemon Pastry Crème: In a medium saucepan over medium heat, combine the milk, lemon zest, sugar, butter and salt. Cook just until mixture begins to boil and remove from heat. In a small bowl whisk egg yolks, vanilla and lemon juice. Temper the egg mixture with a spoonful of the milk mixture, whisking. Slowly add egg mixture to milk mixture in pan, whisking constantly until smooth and combined. Return the mixture to low heat and whisk for 2-3 minutes, until thick and glossy. Remove from heat and place in a chilled bowl. Cover with plastic wrap, making sure it touches the top of the pastry crème, and chill while making profiteroles.
• Make Profiteroles: Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. In a medium saucepan, combine the water, butter, sea salt and butter and cook on high until boiling. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until a ball forms. Let mixture cool for 2-3 minutes. Add eggs, 1 at a time, beating well after each one, until mixture is smooth and glossy. Drop by large spoonfuls onto prepared baking sheets, making 24 equal mounds, approximately 2 inches in diameter. Bake in preheated oven for 14-15 minutes, or until golden and hollow sounding when touched. Place on cooling rack, poke a hole in the top portion of each to release steam and cool completely. Leave oven on to brown tops when filled.
• Make Meringue: In the bowl of an electric mixer with the whisk attachment, beat egg whites and cream of tartar on high until soft peaks form. Slowly add sugar and continue to beat until stiff peaks form.
• Assemble: Remove pastry crème from refrigerator and remove plastic wrap. Carefully split the top portion of each profiterole, leaving one side attached. Either pipe or spoon in pastry crème, filling to the top of each. Place tops back on and leave on baking sheets. Top each with meringue. Turn the oven to broil and place one baking sheet in at a time, on upper middle rack. Leave door cracked and brown tops of meringue lightly, watching constantly so they won't burn. Remove and repeat with other baking sheet. Serve immediately. Makes 24