Profiteroles with strawberry jam

by Greco Roots

Profiteroles with strawberry jam


For the choux
150gr butter
150gr milk
150gr water
175gr all-purpose flour
1 teaspoon vanilla powder
1 pinch of salt
3 big eggs

For the lemon cream filling
160ml lemon juice 
zest from a lemon
140gr powdered sugar
34ml milk
23gr corn starch
30gr butter

For the topping
Strawberry jam Sisinni


For the choux

  1. In a pot, add the milk, water, butter, vanilla powder and salt. Place over heat, and once the butter melts, add the flour and mix with a wooden spoon. Whisk briskly for 1 minute, so as the mixture starts to warm up but not cook. (We want to remove moisture from the dough)
  2. Set aside for 10 minutes to cool. Add the eggs one-by-one; after each one is fully integrated, add the another. (We want a sticky dough)
  3. Transfer to a pastry bag with a round nose or a large star. In a pan, lay non-stick baking paper and make the choux at a distance from each other.
  4. Bake in a preheated oven at 180°C Fan, for 15-18 minutes.

For the lemon cream filling

  1. In a pot, add the freshly squeezed lemon juice, powdered sugar and zest. 
  2. In a glass, add the milk and corn starch, whisk and incorporate it into the mixture.
  3. Stir constantly, and as soon as it starts to coagulate, add the butter, and stir until it melts. Remove and set aside to cool. Transfer to a pastry bag. 
  4. Make a hole in the bottom of each choux and fill in with the lemon cream filling. 

For the topping

  1. In a saucepan, add the strawberry jam and a little bit of water to thin the jam.
  2. Arrange the choux on a serving platter and pour the strawberry sauce on top.
  3. If you want, you can put some whipped cream on top, too.

Enjoy the most luscious strawberry profiteroles!

Credits: MrsOlivespoon


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