Tuesday, 26 March 2013

FRESH LEMON PROFITEROLES

Does anyone else find normal profiteroles a bit overrated and stodgy? They always look better than they taste. I thought I’d do something about it and make them fresher, which I think the lightness of the pastry lends itself to. Lemon is probably my favourite ingredient in baking and here it brings to life a boring cream, and adds super-sweet sharpness with a splodge of lemon curd injected inside each profiterole. I then finish them with easiest drizzle icing, which is still the king of all icings.

For the Choux Pastry
50g butter
200ml water
The zest of half a lemon
100g plain flour
Pinch salt and sugar
3 eggs

For the Filling
300ml double cream
The juice and zest of half a lemon
2 tbsp lemon curd

Drizzle Icing
 4 tbsp icing sugar
2 tbsp lemon juice
(It works out that you only need 1 decent sized lemon for the whole recipe)

Line 2 baking trays with parchment or baking paper lightly greased.
Begin the choux pastry by heating the butter, water and lemon zest in a pan until the butter has melted and it reaches a rolling boil. At this point turn off the heat and quickly add the flour, salt and sugar and beat with a wooden spoon until it forms a sort of blob that comes away from the sides of the pan. Transfer into a large bowl and spread a little to cool for about 15 minutes.

In this time heat the oven to fan180/200c/6 and place a baking tray right at the bottom.
Once the mixture has cooled to about room temperature, beat the eggs individually before adding them to the mixture one by one, and mixing in vigorously. The pastry should now be reasonably thick but drop from the spoon. Spoon the mixture onto the trays in blobs, I got about 16 but might were a little bit on the big side, then dab each one gently with a wet finger. Pour some water into the tray to create steam and bake the pastry balls for 20 minutes, or until puffed up, firm and golden brown. Remove from the oven leave to cool on a wire rack.

For the filling whip the double cream, lemon zest and juice with a whisk until thickened. Transfer into a piping bag with a small nozzle attached and pipe the cream inside each profiterole. Once each is filled, either get a new piping bag or wash the same one and fill with the lemon curd. Pipe a small amount into each.

To finish mix together the icing sugar and lemon juice until you have an icing of drizzle consistency. Pile the profiteroles on top of each other and randomly drizzle over the fresh icing.

 

10 comments:

  1. Sounds lovely I love lemon as a flavour. I often use it in baking as it always adds a little something, well in my humble opinion anyway :)

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  2. yep definitely, i find it enhances everything =)

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  3. Citrus desserts and lemon in particular are my favorite! A fantastic addition to a classic!

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  4. Hey dude, cool blog. This looks really good...i love lemon....I thought about doing this when i was making eclairs, but the chocolate won out. Seeing this makes me want to give the lemon another ago .
    My Cupcake Habit

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  5. Cheers, and yep it really works, give it a try!

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  6. Never dared try choux pastry before but these look so good! Just started following you :) xxx

    http://www.sophie-denise.com

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    1. Thanks! choux isn't as daunting as it originally sounds, give it a go :) xx

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  7. Hi Wil,

    I love making Choux pastry, profiteroles are one of may favourites! I've always used cream and chocolate sauce, but lemon sounds like a welcome change!

    I love lemon in cakes etc, so I'm definitely going to give these a go. Thanks for sharing the recipe!

    I really like your blog, so I've nominated you for the Liebster Award.

    I hope you'll take part!

    Kate

    Cakes and Bakes by Kate - The Liebster Award

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    1. Thanks, and cool, I'll go check it out now!

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