27/06/2022
by Greco Roots
Profiteroles with strawberry jam
Ingredients:
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
Method:
For the choux
- 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)
- 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)
- 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.
- Bake in a preheated oven at 180°C Fan, for 15-18 minutes.
For the lemon cream filling
- In a pot, add the freshly squeezed lemon juice, powdered sugar and zest.
- In a glass, add the milk and corn starch, whisk and incorporate it into the mixture.
- 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.
- Make a hole in the bottom of each choux and fill in with the lemon cream filling.
For the topping
- In a saucepan, add the strawberry jam and a little bit of water to thin the jam.
- Arrange the choux on a serving platter and pour the strawberry sauce on top.
- If you want, you can put some whipped cream on top, too.
Enjoy the most luscious strawberry profiteroles!
Credits: MrsOlivespoon