We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Lemon Profiteroles Recipe of of 22-07-2013 [Updated on 25-07-2017]
The lemon profiteroles are a fresh and delicious dessert, I prepared them for the first time this year and they have already become one of the most popular desserts in the family. The recipe for making these white profiteroles is a mix between lemon tiramisu and lemon delights and I find them truly divine. If you like citrus desserts you should definitely try these lemon profiteroles, you will love them at the first taste. I wish you a sweet start to the week, mine started more messed up than usual, between new utilities to be connected, the arrival of new office furniture and the deadline of a project that is coming to life, then I'll let you know;) I say hello and we'll read later: *
How to make lemon profiteroles
Pour the water, butter and a pinch of salt into a saucepan
As soon as the water starts to boil, remove the pot from the heat and add the flour
stir vigorously then put the pot back on the heat and stir until the mixture comes off the walls, forming a ball.
Now remove the mixture from the heat and let it cool
Add the eggs one at a time waiting for one to be incorporated before adding the next
Put the choux pastry in a syringe for sweets and form beignets on the baking sheet lined with parchment paper
Bake the beignets in a preheated oven at 180 degrees for 20 minutes. Take the beignets out of the oven and let them cool
Now prepare the lemon cream
Mix the egg yolks with the sugar and then the filtered lemon juice in a bowl
Put on the heat and when it starts to boil, turn off, add the butter and mix.
Separately prepare the lemon custard by mixing the egg yolks with the sugar, add the lemon juice and mix
Then add the flour and mix
Add the milk, cream, mix and put the mixture on the stove
Cook until the cream has thickened
In a bowl, combine the two creams, mix then add the limoncello and whipped cream
Put the cream obtained in a syringe for sweets with a long thin mouth and stuff the cream puffs.
add 100 ml of whipped cream to the remaining cream, then dilute with 100 ml of milk and limoncello and mix well until you get a glaze
Dip the puffs in the resulting icing
Then place the lemon Profiteroles on a serving dish and refrigerate until ready to serve