Lemon Profiteroles
- 1 cup whole milk
- 2 tablespoons lemon zest (from 2 large lemons)
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon butter, at room temperature
- 1/4 teaspoon pure vanilla extract
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 18 (1 1/2-inch diameter) profiterole (cream puff) shells*
- *Can be found at gourmet food stores or bakeries
- In a small saucepan, bring the milk and lemon zest to a boil over medium heat.
- Remove the pan from the heat and allow the mixture to cool for 5 minutes.
- In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick).
- 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.
- Remove the pan from the heat and stir in the butter.
- Whisk in the vanilla and lemon juice until smooth.
- Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface.
- Refrigerate for 2 hours.
- 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.
milk, lemon zest, egg yolks, sugar, allpurpose, butter, vanilla, lemon juice, diameter, bakeries
Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-profiteroles-recipe.html (may not work)