White Chocolate Lemon Profiteroles

This past weekend seemed like it was just a big ole’ failure for me when it came to cooking.
It seemed like everything I made came out disappointing.

First off, in class on Friday I made braised red cabbage with apples and red wine. Maybe I did the recipe justice, but I did not like it. one. bit. I was very ashamed to have the whole class try it.
Maybe it was just me, maybe I just don’t like red cabbage like that, I don’t know.
Anyway, then on Saturday I tried making homemade buttermilk biscuits.
They sucked.
Straight up. They were bland and dry. I hated them.

That same day I was going to make a really simple broccoli salad with blue cheese and pecans. It was very disappointing as well. Not horrible, but not what I was wanting.

Simply put, that brought me down.
And what’s with this wind today? Driving home from work I thought my car might just blow off the road!
Anyway, in an attempt to brighten and cheer up from my weekend of failures, i’m posting this very good recipe for white chocolate lemon profiteroles.
Just look how pretty they are! So cute and yellow! Bright and sunshiny, it makes me think of summer which I absolutely cannot wait for.
Just for the weather. I need the sun. I’m tired of the cold and rain.

White Chocolate Lemon Profiteroles

(Recipe adapted from Emeril Lagasse)
Lemon Pastry Cream
 
5 large egg yolks
3/4 cup cornstarch
3 cups heavy cream
1/2 cup fresh lemon juice
1 1/2 cups sugar
Directions
 
In a mixing bowl, combine the egg yolks, cornstarch, and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, lemon juice and sugar in a large heavy bottomed saucepan over medium heat. Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly it thickens, about 5 minutes. Be forewarned: the mixture will break. Don’t be alarmed. Pour it into a glass bowl. Press a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat a medium speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard
(Recipe adapted from Anne Burrell)
Profiteroles
 
1/2 cup water
1/2 stick butter
Pinch salt
1/2 cup all-purpose flour
2 eggs
1/2 tsp vanilla extract
Directions
 
Preheat oven to 425 degrees F.
In a small saucepan combine the water, butter and salt and bring to a boil. Reduce the heat and add the flour all at once and stir it vigorously with a wooden spoon. Cook until the mixture has formed a ball and has a slightly sweaty sheen to it and it has pulled away from the pan. Transfer the mixture to a mixing bowl and let cool for 3 to 4 minutes. The mixture does not have to be cold, just cool enough not to cook the eggs when added. Using an electric mixer or lots of good old-fashioned elbow grease, beat in the eggs 1 at a time. Do not add the second egg until the first is fully incorporated. Add in the vanilla extract and beat for another second to combine.
Transfer the mixture to a pastry bag equipped with a large straight tip and pipe 1-inch balls onto a sheet tray lined with parchment paper. When done dip your finger in water and smooth the top of each ball where the pastry bag released the dough. Be sure to leave at least 1-inch between each of the balls. They grow! Bake in the preheated oven for 20 to 25 minutes, rotating the tray halfway through the cooking time to insure even cooking. When done, the puffs should be light, airy and dry inside. Cool on a rack.
White Chocolate Ganache
 
5 ounces white chocolate
2 tbls butter
Directions
 
Over a double boiler melt the white chocolate and butter together until smooth. Careful not to burn!
Assemble
 
Using a paring knife cut into the side of the profiterole and carefully cut in half. Fill the bottom half with lemon pastry cream, top with the other half and drizzle with the white chocolate ganache. Serve immediately. Pastry cream can be stored in the fridge.

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