I always thought profiteroles would be tricky, turns out they are not and I have just made them even easier and super delicious!
With only 4 ingredients making profiteroles is actually quite simple. There are a couple of tips I can offer that will make it even easier. This is also the same base you use for Eclairs, you just pipe them differently.
But what makes this recipe so simple compared to what you often see is the filling. I have taken all the worry out of making a delicious filling by using just 3 ingredients! And it is super divine, especially if you are a lemon lover like me. I have used Tatua Créme Fraiche, lemon curd and for those who REALLY love lemon add in some lemon zest. So easy!
I love créme patisierre but it is quite an involved process with lots of steps. Definitely worth it for some occasions but my profiterole filling recipe can be prepared in no time at all which makes it all the more appealing to me! In the past I assumed my friends that could make profiteroles had some sort of super powers, turns out its very simple and even I can make them.
I have taken a video to shows the steps of preparing the batter for the choux pastry. You simply melt together the butter and water, add the flour and beat well until it comes away from the sides of the pan and forms a ball. This means all of the liquid has absorbed into the flour. Then simply add your eggs one at a time, the mixture will go slimey and seem like it won’t form back normal, but it does, just beat it well with a wooden spoon until fully combined before adding the next egg. Repeat this process with 4 eggs in total, then you are ready to pipe!
I tested two different batches with 3/4 cup and 1 cup of flour to see if the runnier batter made much difference. Honestly it didn’t so don’t worry too much if your batter looks different to mine or someone elses.
The filling is my favourite part, the profiteroles are hollow inside once they have baked, which is why you do not want to make them too big, otherwise you will have a huge amount of créme fraiche lemon filling to get through in one bite!
I have once again partnered with Tatua to bring you a new and delicious way to use their créme fraiche. Créme fraiche is actually a tangy sort of sour cream. It is wonderful in this recipe as it doesn’t split or separate so it is perfect to add the citrus flavours to. I have used a store bought lemon curd as I love it. However if you are feeling virtuous you are very welcome to whip up your own batch! This is definitely a taste as you go recipe. Add the lemon curd a few tablespoons at a time until you get a flavour you love, the same with the lemon zest, and if you wish for a less tart result, add a tablespoon or two of icing sugar to balance out the sweet tangy flavour.
So onto the recipe, Profiteroles with Créme Fraiche Lemon Filling
A huge thank you to Tatua for allowing me to create this recipe, we love using their products in our home and they are so versatile. Check out my recent recipe for Chicken, Mascarpone and Pesto Filo Parcels. Delicious!
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Disclosure: Partnering with awesome companies from time to time helps maintain the upkeep of my personal blog. This recipe for Profiteroles with Créme Fraiche Lemon Filling was developed while partnering with Tatua. The content and opinions are always my own.
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