Lemon Custard with Profiteroles

[Guest guest]

Lemon Custard with Profiteroles

Recipe courtesy Mario IaccorinoProfiteroles:1 1/4 cup water2 tablespoons butterPinch salt1 vanilla bean3 cups flour, sifted4 egg yolksLemon Infused Pastry Cream:4 egg yolks1/3 cup sugar1/2 plain yogurt1/2 cup milk1 cup heavy cream1 lemon, grated zestLemon fritters:1/2 cup flour1 teaspoon beer1 tablespoon cold water1 teaspoon sugar1 egg white1 lemon, peeled and slicedExtra virgin olive oilLemon sauce:5 lemons1/3 sugar2 teaspoons sugar1 cup lemon infused pastry cream3 tablespoons milk3 ounces candied lemon peels4 lemon leaves Preheat oven to 400 degrees F. To make the profiteroles, heat the water with the butter, salt, and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously. Cook the mixture over low heat, continuously beating. Cook until ingredients are combined and batter cleanly comes off the sides of the pan. Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10 to15 minutes. Preheat oven to 200 degrees F. Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well. Bring the milk, heavy cream, and remaining sugar to a boil. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering. Add the grated zest, transfer to a mold, and bake for 45 minutes. Allow cream to cool and refrigerate. Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously. Add the sugar and incorporate the egg whites beaten to stiff peaks. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel. Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp. Squeeze the pulp and filter the juice. Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream. To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells. Add a lemon fritter, candied lemon peel, and lemon leaves for decoration.

Yield: 4 servingsPrep Time: 15 minutesCook Time: 1 hour 20 minutesDifficulty: Medium

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on Parade

 

Mark 12: 30,31

 

 

 

 

 

Send and receive Hotmail on your mobile device: Click Here