Lemon Cream Puff

A clever marriage of sweet and sour, soft and crisp, and each element is much easier than you might think.

Made by Phoebe.

Serves 6

Ingredients

For the lemon curd:

• Zest and juice of 2 lemons

• 3 eggs

• 85g butter, softened

• 225g sugar

For the syllabub:

• 1 lemon

• 2 tbsp brandy

• 4 tbsp of white wine

• 2 oz sugar

• 250 ml whipped cream

For the profiteroles:

• 60 ml water

• 60 ml milk

• 1/2 tsp salt

• 1/2 tsp sugar

• 50g butter, softened

• 75g flour

• 2 eggs (beat 1 of the eggs)

For the candied citrus peel:

• 2 lemons

• 4 cups cold water, or as needed

• 1 cup sugar, or as needed

Method 

For the candied citrus peel:

1. Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half.

2. Bring water and lemon peels to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.

3. Combine 2 cups fresh water with 2 cups sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent.

4. Strain peels from syrup and allow them to dry. Toss dry candied peels in additional sugar.

For the lemon curd:

1. Place everything in a wide shallow bowl over a bain-marie, whisking constantly until the butter has emulsified and the curd is very thick, almost spoonable.

2. Pass through a fine sieve and cover with greaseproof paper before chilling in the fridge.

For the profiteroles:

1. Over a low heat, heat the milk, water, butter, sugar and salt.

2. Take off just before it comes to a boil and whisk in the flour.

3. Let it cool for 5 minutes.

4. Beat in the eggs 1 at a time, until you have a stiff glossy mixture. Leave the beaten egg until last as you might not need all of it.

5. Pipe into 4cm circles on a Silpat. Dip your finger in a bowl of water to smooth out the top of each profiterole. Bake at 180 degrees celsius for 25 minutes or until the profiteroles are uniformly golden brown.

For the syllabub:

1. Whisk everything together until soft peaks are formed

To serve:

1. Using a serrated knife, cut the top off the profiteroles. Place a dot of lemon curd on the plate to secure the profiterole. Then place on top.

2. Add a tablespoon of lemon curd into the profiterole.

3. Follow with the syllabub, making sure the profiterole is full.

4. Place a few pieces of candied lemon peel on top, and replace the top of the profiterole. Add a little cream on top with more candied peel. Dust with icing sugar to finish.