Lemon Profiteroles Recipes

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

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.