Lemon Profiteroles

Name: Lemon Profiteroles
Prep time: 2 h 14 min
Cook time: 2 h 14 min
Total time: 2 h 14 min
Yield: 18
Cuisine: Global
Ingredients: 1 Tbsp butter, at room temperature; 4 egg yolks; 3 Tbsps all-purpose flour; 3 Tbsps fresh lemon juice (from 1 large lemon); 2 Tbsps lemon zest (from 2 large lemons); 18 (1 1/2-inch diameter) profiterole (cream puff) shells; 118 milliliters sugar; 0 teaspoons pure vanilla extract; 237 milliliters whole milk

You can never have too many hor d'oeuvre recipes, so give Lemon Profiteroles If you have lemon zest, egg yolks, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 14 minutes.

Instructions

Watch how to make this recipe.

In a small saucepan, bring the milk and lemon zest to a boil over medium heat.

Ingredients you will need

Lemon Zest

Milk

Equipment you will use

Sauce Pan

Remove the pan from the heat and allow the mixture to cool for 5 minutes.

Equipment you will use

Frying Pan

In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick).

Ingredients you will need

Egg Yolk

All Purpose Flour

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Remove the pan from the heat and stir in the butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk in the vanilla and lemon juice until smooth.

Ingredients you will need

Lemon Juice

Vanilla

Equipment you will use

Whisk

Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours.

Ingredients you will need

Pastry Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Pastry Cream

Pasta Shells