Petit Profiteroles Citron
- 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
Level of difficulty Average
Cost Average budget
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.
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!
- 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
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.