There are a few challenging steps in this recipe, but you will be rewarded with an impressive sweet treat that not only looks amazing, but tastes fab!
Ingredients
- 1/2 cup milk
- 1/2 cup water
- 125g butter
- 1 tbsp sugar
- 1 cup plain flour
- 4 eggs, beaten
For the lemon custard
- 4 egg yolks
- 1/2 cup sugar
- 50g butter
- Zest of 2 lemons
- 1/2 cup lemon juice (approx 2 lemons)
- 2 tbsp custard powder
For the Italian meringue
- 1 cup caster sugar
- 4 egg whites
- 1/2 tsp cream of tartar
Method
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Step 1To make lemon custard, add all ingredients to a blender and whizz until well combined. Pour into a small saucepan and place over gentle heat. Cook, stirring, until it just starts to bubble. Decant into a jar or container and allow to cool completely, then transfer to a piping bag with a narrow nozzle.
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Step 2To make Italian meringue, place sugar and 1/2 cup water in a small saucepan and bring to the boil, stirring, until the sugar dissolves. Allow to simmer without stirring for 3-4 minutes until the temperature is 115C on a sugar thermometer. In a stand mixer or using hand-held beaters, whisk eggwhites with cream of tartar until soft peaks form. With the beaters running, pour hot sugar syrup in a steady stream. Continue beating until stiff, glossy peaks form. Transfer to a piping bag with a rosette tip.
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Step 3Preheat oven to 160C. Line an oven tray with baking paper.
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Step 4Place milk, water, butter and sugar in a medium saucepan and heat until butter melts. Add flour and beat with a wooden spoon for 4 minutes, stirring constantly. Remove from heat and allow to cool slightly. Add eggs gradually, beating to combine, until you have a smooth paste - you may not need all of the eggs. Place dough in a piping bag and pipe 4cm circles onto prepared tray. Use a wet finger to gently press the top down to create a smooth dome.
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Step 5Bake for 20-25 mins until profiteroles are puffed and golden and feel hollow when you tap on the base. Remove and allow to cool completely.
Recipe Notes
If you don’t have a blow torch, you can leave the meringue untoasted, or try lightly toasting under a grill.
If the oven is too hot, your profiteroles will become too brown before they’ve had a chance to puff up and cook completely on the inside, thus they will sink when you remove them from the oven. Trust me, I’ve made this mistake several times!
Use any leftover meringue piped on top of hot chocolate.
Recipe and photo by Greer Worsley.
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