A profiterole is a small French (less than 4 cm in diameter) pastry ball made of custard dough and can have various fillings (both sweet and savory): custard cream, cheese, mushrooms, meat, etc. Sweet profiteroles can be served as a dessert and profiteroles with meat, cheese or mushroom stuffing are perfect for soups.
This time I made them with sweet and sour lemon curd. Instead of lemon curd, you can make just a simple whipped cream filling with sugar, adding some vanilla in it or ice cream filling. Top with powdered sugar or chocolate ganache. After making them, I found out some good tips for me for the next time: It is better to use one of the largest baking sheets with a silicon pad and bake them in the center of your oven without moving the puffs, then they all cook evenly. Also, don’t make them too big, and while piping them keep them apart because they’ll expand when they bake.
Profiterole/ Cream Puffs with Creamy Lemon Curd Recipe
By May 20, 2019Published:
- Yield: ~26
A profiterole is a small French (less than 4 cm in diameter) pastry ball made of custard dough and can have various fillings (both …
- 1/2 cup water for Profiteroles
- 1/2 cup whole milk for Profiteroles
- 8 tbsp unsalted butter for Profiteroles
- 1 tsp sugar for Profiteroles
- 1/4 tsp salt for Profiteroles
- 1 cup flour for Profiteroles
- 4-5 eggs room temp., for Profiteroles
- 2 small lemon zest finely grated, for whipped lemon curd
- 175 g sugar for whipped lemon curd
- 50 ml lemon juice for whipped lemon curd
- vanilla for whipped lemon curd
- 1 tsp orange concentrate optional, for whipped lemon curd
- 2 eggs for whipped lemon curd
- 60 g butter cut into small pieces, for whipped lemon curd
- 1 pinch kosher salt for whipped lemon curd
- 120 ml heavy whipping cream for whipped lemon curd
- First I made the lemon curd by combining the lemon zest with sugar in a blender/food processor and blend around 30 sec. After add lemon juice, salt, eggs, butter, vanilla, orange concentrate and blend it for another 30 sec, or until everything is combined together. Pout the butter into a small saucepan. You can cook it on a low hit using a saucepan with the thick bottom and stir it meticulously, I prefer to cook it over a pot of simmering water, then you are safe from it burning the lemon curd. So cook it for about 10 min, stirring constantly, until it thickens and smooth. Then leave it to the side or in the fridge to cool. When it will be fully chilled, then mix it slowly with whipped cream until stiff peaks form, using a spatula. Set it aside in the fridge until using it in your cream puffs.
- Make cream puffs: combine water, milk, butter, sugar, and salt in a medium saucepan with a thick bottom. Bring to a boil and then reduce to medium heat, stirring all the time. Remove from heat, then add in all the flour and mix thoroughly with a wooden spatula, then move saucepan back to medium heat, and cook the mixture until it pulls away from the sides of the pan and is slightly shiny, stirring constantly for 2 min.
- Then, transfer the dough to a deep bowl and beat it with an electric mixer for about 1-2 min, until slightly cooled. You can use a stand mixer also. Beat in the eggs (room temperature!), one at a time, mixing in each completely before adding the next. Beat until the eggs are fully incorporated into the dough for another minute.
- Preheat the oven to 425°F. Line a couple of baking sheets with parchment paper or Silicon pads, I used one big baking sheet.
- Transfer the dough to a pastry bag with a 1/2" plain tip, which I used a cupcake decorator. Pipe the puffs into ~ 2-inch discs about 3/4-inch high (don't make them too big, because they'll expand when they bake), use even pressure with them each time. Keep them 1" apart and avoid making peaks, or smooth them out with wet fingertips very lightly.
- Bake at 425˚F for 10 minutes in the center of the oven. Without opening the oven, reduce temp to 325˚F and, bake 20-25 min longer or until golden brown on top and slightly crisp. Transfer them to a wire rack to allow the puffs to cool.
- Place the lemon cream in a pastry bag fitted with a small plain tip. Pipe the cream into the puffs by pushing the pastry tip into the side and piping until the cream pushes back. Dust the cream puffs with powdered sugar.
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