Lemon Meringue Profiteroles Recipes

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.

Steps:

• 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.

Steps:

• Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing the filling., In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and zest. Pour hot filling into pastry shell., For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry. , Bake until meringue is golden, 12-15 minutes. Cool. Store in refrigerator.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Bring the water to a boil in a saucepan. Stir in the butter and salt until the butter has melted; remove the saucepan from the heat. Stir in the flour until no dry lumps remain; stir in the eggs, one at a time, adding the next egg only after the last one has been completely incorporated into the mixture. Drop the profiterole paste onto the prepared baking sheet in evenly spaced dollops.
• Bake in the preheated oven until the pastries have puffed up and turned golden brown, 25 to 30 minutes. Remove from the baking sheet and cool on a wire rack to room temperature.
• Beat 1 cup of heavy cream to soft peaks; stir in the confectioners' sugar and rosewater until the sugar has dissolved. Bring the remaining cup of heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and stir in the chocolate until melted and smooth.
• To assemble, poke a hole into the bottom of each pastry and fill with the rose water cream. Place the filled profiteroles onto individual serving plates and top with the warm sauce. Leftover profiteroles may be stored sealed in an airtight container in the refrigerator up to 5 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
• To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes, or until meringue is golden brown.

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