The lemon, the most loved aroma in the surroundings of Naples, enriches the famous lemon Profiteroles. Here is the recipe of the pastries to eat with taste!
With an intense and irresistible flavor, i Profiteroles with lemon they will conquer young and old. That's why we present this tasty prescription.
One of the most loved aromas of the city of Naples and its surroundings is the lemon, citrus fruit which has become a symbol of the Gulf and which enriches our splendid city. In addition to preparing a tasty and inimitable liqueur, the Limoncello, the Neapolitans invent delicious dishes that see this citrus as the protagonist.
This time we prepare the delicious Profitteroles pastries filled with custard and covered with a lemons cream, flavored with limoncello, really greedy.
Ingredients
For puff pastry:
- 95 ml water
- a pinch of salt
- 20 gr butter
- 55 gr flour 00
- 2 yolks and an egg white
For the filling / frosting:
- 200 gr custard
- 30 ml limoncello
- 300 ml unsweetened fresh cream
- 20 ml limoncello
- 1 untreated lemon (for the peel)
Prepare the cream puffs
Pour in a pot the water, the pinch of salt and the butter making it melt for good. As soon as the water starts to boil, remove the pot from the heat and add the flour all at once stirring vigorously the mixture that will become a kind of amalgamated dough and quite hard. Let it cool slightly and add one by one the yolks and the whole egg continuing to mix everything with a whisk. Using a pastry beater will simplify your task.
Put this choux pastry for cream puffs in a syringe and form many tufts as large as a walnut on a baking sheet covered with baking paper. Bake the cream puffs a 180 ° for 20 minutes, let it cool.
Stuff and frost
Proceed with the prepare the custard in the classic way and, while cooling, prepare the lemon Profitteroles glaze semi-whipped cream unsweetened and adding, in the assembly phase with the whips, also the limoncello and the finely grated lemon peel. With the use of a pastry bag (or by cutting the cream puffs with a knife and filling them with a teaspoon) holes in the bottom and stuffed with cream mixed with the limoncello the pastries.
Place the pastries obtained on a serving tray and sprinkle them abundantly with limoncello glaze that you will have prepared earlier. To be more good, they will have to rest in the fridge at least 3-4 hours. A sprinkling of grated lemon peel will be the final aromatic touch to give the lemon Profitteroles before serving them.
