Profiteroles with lemon cream
You probably know profiteroles in combination with chocolate. In this recipe, we are going for a fresh twist and making them with a lemon curd filling.
Ingredients · Servings 25
- 75 ml whole milk
- 75 ml water
- 75 g unsalted butter
- 75 g flour
- 1 tbsp sugar
- 1 tsp salt
- 3 Eggs (150 g shelled eggs)
- 250 ml whipping cream
- 30 g powdered sugar
- 75 g lemon curd
- piping bag
Method · 10 min
- Preheat the oven to 210°C.
- Pour the water, milk, butter, salt, and sugar into a pan and heat over low heat.
- Remove the pan from the heat and add the flour all at once. Put the pan back on the heat and let the dough cook for about 3 minutes, until you can press it into a ball.
- Remove the pan from the heat and let the dough cool for a few minutes.
- Place the dough in a bowl and add the eggs one by one while mixing. Wait each time until the previous egg is fully incorporated before adding the next. Mix until a smooth batter is formed.
- Put the choux pastry batter into a piping bag fitted with a round nozzle.
- Pipe 25 profiteroles neatly side by side onto a baking sheet lined with parchment paper. Leave enough space between the profiteroles so they have room to puff up.
- Bake the choux pastries in the preheated oven at 210°C for 25 minutes.
- Turn off the oven and let the profiteroles cool for 15 minutes with the door slightly ajar. After this, remove them from the oven and let them cool completely.
- Whip the cream with the powdered sugar until stiff using a (hand) mixer.
- In a separate bowl, whisk half of the lemon curd until light and fluffy with a (hand) mixer.
- Add ⅓ of the whipped cream to the whipped lemon curd and mix thoroughly with a whisk.
- Then add the remaining whipped cream in parts and gently fold it into the mousse.
- Put the whipped cream mixture into a piping bag with a star-shaped nozzle.
- Cut open the cooled profiteroles.
- Pipe or spoon some of the lemon curd whipped cream filling onto the bottom half. Then put the top back on.
- Optional: pour some extra lemon curd over the profiteroles or sprinkle with powdered sugar.
If you are not an extreme fan of overly sweet pastries, this recipe might just surprise you. It is precisely the tartness of the lemon curd in the filling that makes these profiteroles addictively delicious.
