Creamy Lemon Profiteroles


These profiteroles are most certainly the ultimate end of any festive dinner.The “WOW” factor is absolutely there, and one bite is enough for the room to become silent.That was the reaction from my family which is not happening too often. It is, therefore, worth sharing the recipe.
The most technical aspect of this recipe is the preparation of the profiteroles. Nowadays, any good bakery sells them, so if you want to save some time, you can buy the hollow profiteroles, and just make the filling at home. I don’t guarantee that they will taste the same as the homemade stuff.


For profiteroles
1 cup milk
1 cup flour
1 stick unsalted butter, softened at room temperature
4 eggs
pinch of salt

For lemon filling
4 egg yolks
4-5 tbsp sugar
3 tbsp flour
2 tbsp lemon zest
1 1/3 cup milk
3 tbsp unsalted butter
2 tbsp lemon juice
2 tsp vanilla extract


  • To prepare the profiteroles, heat up the milk with the butter and the salt at medium heat in a saucepan until the butter melts. Add the flour and start stirring with a wooden spoon. Cook for about 2 minutes at low heat with constant stirring. The dough will start coming off from the sides of the saucepan. Remove from the heat.
  • Start adding the eggs, one by one to the dough, as you stir to completely incorporate an egg before adding the next one. You need to do it while the dough is still hot.
  • Preheat the oven at 425 degrees Fahrenheit.Line a baking sheet with parchment paper. Put the dough in a pastry bag, and pipe out the dough in mounds (1 1/2″ wide and 1″ high). Bake for about 20 minutes or until golden brown. Turn off the oven and leave the profiteroles for additional 10 minutes in the oven. When you take them out, check if they are hollow by tapping the bottom of each profiterole. They should be hollow.
  • To prepare the lemon filling, heat up the milk with the lemon zest in a pot over medium heat. Cool off the milk for about 5 minutes. Beat the yolks together with the sugar and the flour. A thick mixture is formed.
  • Pour in the cooled milk to the yolk mixture while constantly stirring, so that the thick yolk mixture dissolves completely. Return the mixture to the pot and heat it up. Periodically stir as the filling becomes thicker, and you most definitely do not want to burn it.
  • Once the filling is ready, turn off the heat, and add the butter, lemon juice and vanilla extract. Give it a good stir as the butter needs to melt.Set the filling aside to cool off before using it to fill the profiteroles.
  • Make a small opening on the side of each profiterole, and fill with the lemon cream. You can top each profiterole with melted bittersweet chocolate.

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