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