I am all about stuffing things lately...from Buffa's ravioli, to Jacob's calzones, to these lemon curd profiteroles for two. At one of our favorite steak restaurants downtown, for dessrt, they serve nothing but profiteroles stuffed with ice cream and drizzled with a hot chocolate sauce. They are delicious so I wanted to attempt, but lemon was on my mind instead. They were delightful.
For the profiterole dough:
- On the stove top, melt 1/4 cup butter, 1 teaspoon sugar and 1/2 cup water, bring to a boil.
- Once boiling, remove from heat, let cool 5 minutes and add in 1/2 cup pastry/cake flour. Stir until well mixed.
- Add in 2 eggs. Mix again until you have a batter.
- Put batter into piping bag and pipe onto a baking tray (1-2 tbsps of batter). Bake at 425 for the first 10 minutes and then take it down to 350 for the next 25 minutes.
- Done- cool on a rack.
For the yummy lemon filling:
- Over a double boiler, mix together 1 whole egg, 1 egg yolk, 1/4 cup sugar, zest from 1 lemon and juice from 1 nice big juicy lemon, 2-3 tbsps cornstarch and a pinch of salt.
- Whisk until frothy and thick.
- Allow to set and cool in the fridge.
Assemble:
- Put the lemon curd in your piping bag
- Open each puff just enough to pipe your filling and go at it.
- Set on a plate and dust with powdered sugar.
Summery and Moolicious!
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