Profiterole á La Creme Dé Citron




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AKA Lemon Filled Cream Puffs (it just sounds more appetizing in French. 

I found out at the last minute I would be having some family come by for tea tomorrow, so I immediately panicked.  I knew there was very little I could pull out and make at the last minute, and that my refrigerator had become stocked with restraurant take away cartons and beer bottles during my recent absence.  
So I did what I do best......
I sat and cried and screamed and might have even cursed some.... then though hey what DO i have that can be transformed.

I had flour, milk,  butter, eggs, lemons, salt, some sugar and a small amount of cream.....
Surely this could be made into something,right? 

The ingredients kept going through my mind, until voila! 
              Lemon filled Cream Puffs!!! 

So here is what you will need
Lemon Curd Filling Ingredients

1/2 cup sugar
1 large egg
1 1/2 teaspoon lemon peel - finely grated
3 Tablespoons fresh lemon juice
Pinch of salt
3 Tablespoons unsalted butter
1 cup heavy cream (well chilled)
Choux or "Puff" Pastry Ingredients

1 cup whole milk
1/2 cup unsalted butter
1/4 teaspoon salt
3/4 cup all-purpose flour
4 large eggs
2 large egg yolks

Step 1: To Make the Lemon Curd

Combine sugar, lemon juice, lemon peel, eggs and salt in a heavy pan over medium-low heat. Whisk to blend,  
Add butter and stir constantly until the curd mixture is hot and will nap the spoon.  If you raen't sure what hap mean, see the photo.  You can tell it is the right thickness when running your finger through the film on a spoon leaves a trail. This will take about 4-5 minutes


Once the curd naps your spoon, transfer the mixture into a separate bow an allow it to cool at least 5 minutes. 

Step 2: Whipped Cream + Lemon Curd = Cream Filling

In a chilled bowl (preferably metal), whip the cream until soft peaks form.  You can either do this with a wire whisk, or use an electric beater.

Gently fold the whipped cream into the curd mixture in 3 different rounds. 
  • Take 1/3 or about that, of the whip cream and fold it into the curd, then the next 1/3 and finish with the last of it.  This way the whip cream will stand up to the curd and you will end up with a creamy light mixture.
Cover the filling and allow it to refrigerate for at least 2 hours.  

This can be made up to 48 hours ahead of making the cream puff. 

Step 3: To Make the PUFF Part of Cream Puff

I use this choux pastry recipe for a lot of different things, varying from pastry doughs to dropping in to make dumplings in savory dishes.  It is a very versatile recipe and it's easy!

Preheat oven to 375º F

In a medium sized heavy pan, place milk, butter and salt.  Bring it to a  boil over medium high heat stirring constantly until butter melts. 

Once the butter is melted, add ALL the flour at once, and stil with a wooden spoon until the dough begins to form balls and it begins to stick on the bottom of the pan. This takes about 4-5 minutes.

Transfer to a mixing bowl and allow to cool for about 5 minutes.  If you do not allow it to cool your eggs will cook when added and not mix well into the dough. 

Step 4: Finishing and Baking the Puff Pastry

Once the flour mixture has cooled, beat in the eggs + yolks, onc at a time either by hand or using an electric mixer.  

Line two half sheet pans (or large rimmed cookie sheets) with either parchment paper or silpat. 

Prepare a piping bag, or do like I do and make a large storage bag into a piping bag.   Cut 1/4 angle from the corner of the storage bag, and push a decorator tip into the opening. Fill the bag with the dough. If you don't have decorating tips, you can just squeeze the dough from the bag. 

Cook for a total of about 25 minutes.  10 minutes after placing in the oven, turn the baking sheets around so they heat is evenly distributed.  The dough is cooked when it is browned over the top. The center of the pastry should be hollow when cut open, this is what allows these to be filled, in this case with a pastry cream, but let your imagination run wild with what ever you woud like to fill these up!

Immediately after cooking pierce each puff one, and return it to the sheet.  Returns the puffs on the sheet to the oven and allow to "dry" for a minimum of 15 min. 

Step 5: You Put the Cream in the Cream Puff, Then You Eat Em' All Up

Using a pastry bag, or the same technique with a storage bag, place the chilled lemon cream mixture into the bag. 

Using light pressure, fill up each cream puff until the filling starts to come back out the opening your are filling from.

Store these in the refrigerator until ready to serve.  And that's all there is to it. 

I hope
you enjoy!!!



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    14 Discussions


    5 years ago on Introduction

    I loved your comment below about opening a bakery. My family often teases me about the same. If you ever win the lottery and happen to open one, I'll come work with you! :-) Thanks for sharing this recipe. I must try these!


    7 years ago on Introduction

    Mmm these look delish.. looks like it would fit in well with the other European pastries in bread stores. I definitely will try to make this one day.

    1 reply
    mr fix it

    7 years ago on Introduction

    waoouuuu!!!! It looks so good and delicious…. i'll try it this weekend …
    But you could rename it "à la Crème de Citron" or " à la Crème au Citron"…just to look more French…
    Don’t ask me why …French is a very difficult language … I have been trying to use it for the last 40 years :)
    Thx …

    2 replies

    Ha ha! Finally someone to correct my really lousy French! Thank you and I will see about changing it. I had a sneaking feeling I wasn't wording it right. My mixed up vocabulary seems to revert more towards Spanish when trying to phrase almost any other language properly. Guess it has become my idiolect in a way.
    Hope you enjoy them, they are one those dishes that look much more difficult than they actually are, and taste wonderful!

    YEEAAAAA I finally did it !… and its sooooo good ! …
    Yes…I made your recipe this weekend ...
    Only one problem you didn't specified the amount of lemon juice in the list of ingredients … I used the juice of 3 lemons and it was perfect … how much did you use???

    I have no words to express how good it is …

    as we say in French : Merci et bonne appétit…



    7 years ago on Introduction

    I have never tried making these but oh they look so good. I love lemon! Have a great day!


    7 years ago on Introduction

    I'm not normally a very confident baker...I think i'll try this one out!

    This looks really easy to make and really delicious as well.
    When I get around to i'll be sure to post again and let you know my results. :)

    1 reply

    Hope you do try it. If I can make these, anyone can! I am a self & TV taught cook, but trying new things has definitely helped improve my cooking.
    I really want to know how it comes out for you. I'm sure you will look like a pastry chef and have something yummy!!

    Thanks for helping me figure that table out. Might just have to write all of them out that way now lol!
    And oh ya gotta love lemon!

    Did you have a croquembouchée for your wedding? I think that would be a really cool wedding cake, maybe a bit messy though. Hope you enjoy them!