Petit Profiteroles Citron
By barbichette
Ingredients
- Choux Pastry:
- ½ cup water
- ¼ cup butter, cubed
- ½ cup flour
- 2 eggs
- Lemon Filling:
- 1 egg, beaten
- 1/3 cup sugar
- 3 Tbsp. lemon juice
- 1 tsp. grated lemon zest
- 2 tbsp. butter
- 1 cup whipping cream
- 1 tsp sugar
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Choux Pastry:
In saucepan, bring water and butter to boil. Add flour all at once, and stir until ball forms. Remove from heat and let stand 5 minutes. Beat in eggs, one at a time. Continue beating until smooth and stiff.
Pipe ½” circles 3” apart on greased cookie sheet. Bake at 400°F for 30 minutes or until golden. Remove to wire rack immediately.
Step 2
Filling:
In heavy saucepan, mix egg, sugar, lemon juice and zest with butter. Bring to boil and stir 5 – 7 minutes or until thick enough to coat spoon. Transfer to an ice water bath to cool quickly. Stir for 2 more minutes. Press plastic wrap on surface. Refridgerate one hour. Whip cream and fold into lemon mixture. Fill puffs.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
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In a bowl, mix together the butter, egg yolk, sugar, and salt.
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Add the flour and mix. Roll into a ball.
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Chill for 30 minutes.
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Remove from refrigerator. Divide the dough and roll into 1-inch balls.
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Dip each ball in egg yolk, and then roll in chopped nuts.
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Place on baking sheet (lined with parchment paper), and press your thumb into the center.
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Bake at 340°F/170°C for 12 minutes, or until golden.
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Remove from oven and let cool.
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Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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Enjoy!
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