Profiteroles with Lemon Curd Cream Filling

You’ll get a classic easy recipe for profiteroles/cream puffs and additionally a recipe for homemade lemon curd to pipe into the cream puff (if you want, you can just pipe with freshly whipped cream).

These pastries are the most tangy luscious extremely special-looking dessert or baking session you will ever make!

These are probably one of my all-time favorite desserts and anything containing lemon flavors is a winner for me.

I have also separated out this profiteroles recipe (which is the base choux pastry balls), for ease of use but it is the same one I use in this recipe.

Now I use to think making choux pastry was difficult, not because I had made them but because they look so delicate and the name is so fancy!

In fact cream puffs are really easy to make:

• The dough is essentially pre-cooked in a pot for 5 minutes.

• Stir in some eggs

• Pipe some little choux pastry blobs

• Bang it in the oven for 20-25 minutes and BAAM they are done.

Tips For The Best Lemon Curd Filled Profiteroles:

• Make the profiteroles fresh on the day if you can, otherwise make them the day before and store in a airtight container in a refrigerator. To make them crusty again, place in a 355 F/ 180 C oven for approximately 10 minutes. Set aside too cool before filling.

• Lemon curd can me made in advance, store in a airtight jar/container in a refrigerator for up to 3 - 4 days (I’m always cautious).

• Don’t use a metal whisk when making the curd, if you can avoid it. The lemon juice mixed with the heat and metal can give it a funny metallic taste sometimes.

• Use heavy cream, it will hold it’s form far better.

Enjoy!

Paige x

Lemon Curd Profiteroles

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Yield: 40 - 48

Author: Paige

Prep time: 50 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 40 M

These Lemon Curd Profiteroles are the most tangy luscious extremely special looking dessert or baking session you will ever make.

Ingredients

Choux Pastry

• 1 cup water
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• Pinch of salt
• 4 large eggs, whisked

Lemon Curd

• 2/3 cup fresh lemon juice
• 1 tablespoon lemon zest, micro-grated is best
• 1/2 cup butter, softened
• 2 eggs, whisked
• 2 egg yolks
• 1/3 cup white sugar
• Pinch of salt

Assembly

• 1 cup heavy cream

Instructions

Choux Pastry

1. Preheat oven to 425 F fan bake. Line two baking sheets with parchment paper. Draw 20 - 24 circles on each sheet measuring 1 - 1.5 inch in diameter.
2. Place a small pot on a medium heat. Add water & butter, bring to the boil. Add flour & salt to the pot, stirring constantly with a wooden spoon. Reduce heat to low.
3. A dough ball will form with a jelly like texture. Continue stirring dough around the pot by spreading it out over the bottom of the pot & up the sides, scrap the dough to form a ball again. Repeat, cooking dough this way for 2 - 4 minutes, there should be a thin layer of dough that won’t scrap away from the bottom when done.
4. Transfer dough into a medium size bowl, cool down to a mildly warm temperature.
5. Using a wooden spoon stir in half the eggs. Keep stirring until fully incorporated 30 - 60 secs, it will look split initially but will combine. Pour in half of the remaining eggs. Repeat until all eggs are combined & dough looks silky smooth.
6. Spoon dough into a piping bag with a round nozzle. Pipe dough into the circles you drew earlier.
7. Place baking trays in the middle of your oven.
8. Place in the oven for 20 - 25 minutes, swapping and turning the trays half way (10 minutes) through the cook. Profiteroles are cooked when the outside is golden and the inside is hollow and dry. Remove from oven, set aside to cool.

Lemon Curd

1. In a medium pot add lemon juice, zest, butter, eggs & yolks, sugar, and salt. Stir with a wooden spoon or rubber spatula (don’t use metal, it will give the curd a metallic taste).
2. Place pot on a very low - low heat. Stirring continuously, cook the lemon curd for approximately 5 - 10 minutes. If the mixture starts to bubble or eggs start to cook separately, reduce heat to low.
3. Remove from the heat when the texture is thick and glossy. If you want to remove the lemon zest or you are worried the egg cooked a little separately, then strain the curd using a sieve.
4. Place lemon curd in the refrigerator to cool & store.

Assembly

1. Once all the profiteroles are cooled down, whip the cream until there are stiff peaks.
2. If you want to fill the profiteroles without cutting them open; spoon whipped cream into a piping bag, spoon lemon curd into a separate pipping bag, cut a small hole in the bottom of a profiterole, fill with both the cream & lemon curd. Repeat.
3. If you are happy to cut the profiteroles open then; cut a profiterole open, spoon cream and lemon curd. Repeat.
4. Enjoy!! x

Nutrition Facts

Sugar

1.98 g

Sodium

51.11 mg

Sat. Fat

4.61 g

Protein

1.59 g

Net carbs

4.5 g

Fiber

0.11 g

Fat

7.73 g

Cholesterol

55.42 mg

Carbs

4.6 g

Calories

92.86 kcal

https://www.stripesandwillows.com/recipes/lemon-curd-profiteroles

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pastry, baking, dessert, choux pastry

dessert

French

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