The photo of the lemon-flavored profiteroles isn’t the best, but I didn’t want the cream puffs to disappear under this exquisite cream, and I also wanted to add some whipped cream and candied peel… I WANTED TOO MUCH AND IN THE END, IT CAME OUT A MESS!!!!!!!!!!!!
Anyway, the lemon-flavored cream puff cake is delicious so…
Here is also the recipe for the classic profiteroles always good:
QUICK PROFITEROLES CAKE
LEMON-FLAVORED PROFITEROLES
The ASI kitchen
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 45 Minutes
- Preparation time: 1 Hour 30 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for LEMON-FLAVORED PROFITEROLES RECIPE
- 16 cream puffs
- 7 oz sugar
- 6 egg yolks
- 2 1/2 cups milk
- 1 1/4 cups fresh heavy cream
- 4 organic lemons
- 1/2 cup all-purpose flour
- 2 tbsps powdered sugar
- to taste candied lemon peels
Tools for LEMON-FLAVORED PROFITEROLES RECIPE
- Saucepans
- Spatulas
- Graters
- Small skillets
- Piping bags
FOR THE PREPARATION OF THE LEMON-FLAVORED PROFITEROLES RECIPE
Start the summer dessert recipe with lemon flavor by grating the zest of 2 lemons and extracting the juice.
Cut into strips the zest of the remaining lemons and squeeze them to obtain about 2/3 cup of juice.
In a small saucepan, place the zest strips, the grated zest, and 4.2 oz of granulated sugar and leave for about 8/10 minutes on low heat, stirring continuously.
Using tongs, remove the strips and place them on a small plate, and let the lemony liquid cool.
Prepare the pastry cream by working the yolks with sugar, then adding the flour, and finally the milk slowly pouring it in to avoid lumps.
Put the liquid in a saucepan and on low heat, let it thicken, always stirring with a special spatula.
Once the pastry cream is thickened, cover it with cling film in contact and let it cool completely.
In the meantime, whip the fresh liquid cream adding the powdered sugar.
Weigh the cream and divide it into 2 approximately equal parts.
Fill the 16 cream puffs using the pastry bag with half of the now cold pastry cream and pass them in the remaining cream to which I added 4.9 oz of cold syrup and the sweetened whipped cream.
All that’s left is to compose the cream puff pyramid to make the lemon profiteroles, then adding the caramelized lemon strips.
Enjoy your meal!
Annalisa
SOURCE DONNA MODERNA
