FOR THE PREPARATION OF THE RECIPE LEMON-FLAVORED PROFITEROLES

• I start the recipe of the summer lemon-flavored dessert by grating the zest of 2 lemons and extracting the juice.

  I cut into strips the zest of the remaining lemons and squeeze them to obtain about 170 ml of juice.

  

• In a small saucepan, I put the zest strips, the grated zest, and 120 grams of granulated sugar and leave it for about 8/10 minutes on low heat, stirring continuously.

• With a tweezer, I remove the strips, leaving them on a plate, and let the lemony liquid cool.

  I prepare the custard by mixing the yolks with the sugar, then adding the flour, and finally the milk pouring it slowly to avoid lumps.

• I put the liquid in a saucepan and on low heat, I let it thicken, always stirring with a suitable spatula.

  Once the custard has thickened, I cover it with cling film in contact and let it cool completely.

• Meanwhile, I whip the fresh liquid cream, adding powdered sugar, with the beaters.

  I weigh the cream and divide it into 2 approximately equal parts.

• I fill the 16 choux pastries using the pastry bag with half of the now-cold custard and roll them in the remaining cream to which I added 140 g of cold syrup and the sweetened whipped cream.

  I just need to assemble the choux pastry pyramid to make the lemon profiteroles and then add the caramelized lemon strips.

  Enjoy your meal!

  Annalisa