• Jo Watkinson

Recipe: lemon profiteroles

Lemon profiteroles are one of my favourite desserts and one of my best-selling non-cake products. They are also perfect for a New Years Eve party as they suit every type of party - you can serve them in a big pile as part of a buffet, in bowls of 3 or 4 as a dessert, or individually as sweet canapés. You can even make them into a festive wreath and decorate with sugar snowflakes or holly leaves for a show stopping centrepiece, so I thought it was about time that I shared my recipe with you so you can make them at home.

With profiteroles, consistency is key: the choux pastry needs to be thick enough to hold it's shape but light enough to puff up, the creme patisserie needs to be thick and smooth without setting to a blancmange, and the lemon fondant needs to be wet enough to flow over the profiterole but thick enough to cling to the top of the choux pastry. Once you have the knack for getting the right consistency they are quick and easy to make.

Lemon Profiteroles

The lemon profiteroles are crisp choux pastry cases filled with a lemon curd flavoured crème patisserie and topped with a sharp lemon fondant.

Makes 30


For the Choux pastry

60g Organic strong white bread flour

5g Caster sugar

50g Organic butter

150ml water

2 large eggs

For the filling

4 large egg yolks

65g caster sugar

15g organic plain flour

20g corn flour

350ml organic whole milk

100g lemon curd. Why not use my lemon curd recipe?

For the topping

200g fondant icing sugar

20ml lemon juice


For the Choux pastry

1. Preheat the oven to 200 C/Gas mark 6/390 F. Prepare two baking trays by lining them with silicone paper. If you can't get silicone paper or liners you can use grease the trays very generally with butter but you'll need to remove the profiteroles while they are still warm. Don't use standard baking paper. Sprinkle water over both trays, then tip the trays vertically and tap the excess water off. This stage is very important for getting the choux to rise.

2. Place the butter and water in a large non-stick pan and heat gently. You'll be adding all of your other ingredients to this pan so make sure you use one big enough.

3. Take a square of greaseproof paper and fold it in half to create a crease. Sieve the flour and sugar onto the greasproof paper, trying to keep it mostly in the middle over the crease.

4. Once the butter has melted into the water and it's just started to bubble, remove it from the eat and, using the crease in the paper, shoot the flour into the water in one go.

5. With a wooden spoon beat the mixture vigorously until a smooth dough is formed – it will come away from the side of the pan and form a ball.

6. Allow the dough to cool slightly. Lightly whisk the eggs in a jug and gradually add the eggs to the dough, beating vigorously between each addition.

7. Once all of the eggs have been beaten in, transfer the choux pastry dough into a piping bag fitted with a large, round nozzle.

8. Pipe 30 evenly sized balls onto the two baking sheets, 15 on each sheet. Using your finger dipped in cold water, dab down the peak that forms when you pull away the piping bag to leave a smooth shape.

9. Bake in the oven at 200 C/Gas mark 6/390 F for 10 minutes, then increase the temperature to 220 C/Gas mark 7/425 F for a further 10-15 minutes. The profiteroles are ready when they are nut brown in colour.

10. When you take them out of the oven, pierce each profiterole with a skewer to release any steam caught inside. Allow to cool.

For the filling

1. Place the milk in a large non-stick pan and heat gently, stirring occasionally.

2. In a bowl, whisk together the egg yolks, sugar, flour and cornflour until it forms a paste.

3. As the milk warms up, add a couple of spoonfuls of milk to the custard base to loosen it slightly and start to warm the eggs up.

4. When the milk is warmed but not boiling, pour it over the custard base and whisk thoroughly before returning the custard to the pan.

5. Keep heating the custard until it thickens, stirring all of the time to ensure it doesn't catch on the bottom of the pan.

6. Once it has thickened to a firm consistency, remove from the heat, transfer to a bowl and chill.

For the topping

1. Place the fondant icing sugar into a small bowl and add lemon juice, a little at a time, mixing until a smooth paste has formed. The icing needs to be thick enough to cling to the profiterole so only add as much liquid as you need.

To assemble

1. Split each choux pastry in half and place the top to one side.

2. Stir the lemon curd through the crème patisserie and transfer to a piping bag with either a plain or star nozzle fitted.

3. Pipe crème patisserie into each choux pastry case base.

4. Using the profiterole tops that you set to one side, top each one with lemon fondant using either a small piping bag or teaspoon.

5. You can serve them individually in a bun case, or stacked into a pyramid.

If you'd like to save or print this recipe, feel free to help yourself to our Lemon Profiteroles recipe card

#recipe #lemon #profiteroles #NewYearsEve

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