Lemon Custard with Profiteroles Recipe

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Lemon Custard with Profiteroles
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Ingredients
27
Count
Nutrition
1312
Calories
Total time
95
Minutes
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Ingredients:

  • 1 1/4 cup water
  • 2 tbsp butter
  • pinch salt
  • 3 cups flour , sifted
  • 1/3 cup sugar
  • 1/2 cup milk
  • 1/2 cup flour
  • 1 tsp beer
  • 1 tbsp cold water
  • 1 tsp sugar
  • 1/3 sugar
  • 2 tsp sugar
  • 1 cup lemon infused pastry cream
  • 3 tbsp milk
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the fn chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Preheat oven to 200 degrees F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1312.39 Kcal (5495 kJ)
Calories from fat 480.74 Kcal
% Daily Value*
Total Fat 53.42g 82%
Cholesterol 388.26mg 129%
Sodium 3156.17mg 132%
Potassium 726.16mg 15%
Total Carbs 160.69g 54%
Sugars 32.79g 131%
Dietary Fiber 18.84g 75%
Protein 33.15g 66%
Vitamin C 77.4mg 129%
Vitamin A 0.1mg 2%
Iron 11.5mg 64%
Calcium 589.6mg 59%
Amount Per 100 g
Calories 196.47 Kcal (823 kJ)
Calories from fat 71.97 Kcal
% Daily Value*
Total Fat 8g 82%
Cholesterol 58.12mg 129%
Sodium 472.5mg 132%
Potassium 108.71mg 15%
Total Carbs 24.06g 54%
Sugars 4.91g 131%
Dietary Fiber 2.82g 75%
Protein 4.96g 66%
Vitamin C 11.6mg 129%
Iron 1.7mg 64%
Calcium 88.3mg 59%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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