These lemon profiteroles capture the bright, tangy spirit of the Waitrose classic, featuring crisp choux pastry shells filled with a silky lemon cream and topped with a glossy lemon glaze. Making them at home gives you that same elegant dessert with a refreshing citrus twist that cuts through the richness beautifully. The recipe is straightforward when you follow the steps carefully, and the results are impressive enough for any special occasion.
Ingredients
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter, cut into pieces
- 1 tbsp (15 g) granulated sugar
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs, at room temperature
- 1 cup (240 ml) heavy cream, cold
- 1/2 cup (120 g) lemon curd (store-bought or homemade)
- 1 cup (120 g) powdered sugar
- 2–3 tbsp (30–45 ml) fresh lemon juice
- 1 tsp lemon zest (for garnish, optional)
Instructions
- Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Make the choux pastry: In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Cook the dough: Return the pan to low heat and cook for 1–2 minutes, stirring constantly, to dry out the dough slightly. You should see a thin film form on the bottom of the pan.
- Add the eggs: Transfer the dough to a mixing bowl and let it cool for 5 minutes. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. The dough should be glossy and hold a soft peak when lifted with a spatula.
- Pipe the profiteroles: Transfer the dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped). Pipe 1.5-inch (4 cm) mounds onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Smooth any peaks with a damp finger.
- Bake: Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 15–18 minutes, until the profiteroles are puffed and golden brown. Do not open the oven during the first 15 minutes. Remove from the oven and let cool completely on a wire rack.
- Make the lemon cream filling: In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gently fold in the lemon curd until fully combined. The filling should be smooth and spreadable.
- Fill the profiteroles: Once the shells are completely cool, use a small knife or piping tip to make a small hole in the bottom of each. Fill a piping bag with the lemon cream and pipe the filling into each shell until it feels heavy and the cream just starts to peek out. Alternatively, slice the profiteroles in half horizontally and spoon in the filling.
- Make the lemon glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice. Add more juice a teaspoon at a time until the glaze is thin enough to drizzle but not watery.
- Glaze and serve: Dip the top of each filled profiterole into the glaze, letting the excess drip off. Place on a wire rack for a few minutes to set, then sprinkle with lemon zest if desired. Serve immediately or chill briefly.
Tips
- Room-temperature eggs are essential: Cold eggs can seize the choux dough and make it difficult to pipe. If you forgot to take them out, place the eggs in a bowl of warm water for 5 minutes before using.
- Don’t open the oven too early: Opening the oven during the first 15 minutes of baking will cause the profiteroles to collapse. Wait until the full baking time has passed before checking.
- Make ahead: The unfilled choux shells can be baked a day ahead and stored in an airtight container at room temperature. Refresh them in a 300°F (150°C) oven for 5 minutes before filling to restore crispness.
- Substitute the lemon curd: If you don’t have lemon curd, you can use 1/2 cup (120 ml) of lemon marmalade or a mixture of 1/4 cup (60 g) of lemon juice and 1/4 cup (50 g) of sugar folded into the whipped cream. The texture will be slightly looser, so chill the filling for 30 minutes before piping.
Serving Suggestions
Arrange the profiteroles on a platter and dust with extra powdered sugar or a few fresh berries. They pair beautifully with a light dessert wine or a cup of Earl Grey tea. For a more decadent presentation, serve with a small scoop of vanilla ice cream or a drizzle of warm chocolate sauce, though the lemon glaze is delicious on its own.
Variations
- Lime or orange profiteroles: Replace the lemon curd with lime or orange curd, and use the corresponding citrus juice in the glaze.
- Lemon meringue profiteroles: Top each glazed profiterole with a small spoonful of torched meringue (made from pasteurized egg whites and sugar) for a nod to lemon meringue pie.
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The choux may be slightly less airy, but it will still work.
- Herb-infused cream: Add 1 tablespoon of finely chopped fresh basil or thyme to the lemon cream for an unexpected savory-sweet twist.
Storage and Reheating
Filled and glazed profiteroles are best enjoyed within 4–6 hours, as the shells will soften from the moisture in the cream. Store any leftovers in an airtight container in the refrigerator for up to 1 day, but note that they will lose their crispness. Unfilled shells can be stored at room temperature in an airtight container for up to 2 days, or frozen for up to 1 month; thaw at room temperature and re-crisp in a 300°F (150°C) oven for 5 minutes before filling. The lemon cream can be made a day ahead and kept refrigerated in a covered bowl; give it a quick whisk before piping.
Frequently Asked Questions
Why did my profiteroles deflate after baking?
This usually happens if the oven was opened too early, or if the dough was too wet. Make sure to beat the eggs in gradually and stop when the dough is glossy and holds a peak. Also, resist opening the oven door during the first 15 minutes of baking.
Can I use store-bought lemon curd?
Yes, absolutely. High-quality store-bought lemon curd works perfectly and saves time. If you prefer a less sweet filling, you can reduce the amount of curd or add a little extra whipped cream.
How do I know when the choux dough is the right consistency?
The dough should be smooth, shiny, and fall from a spoon in a thick ribbon that holds a V shape. If it’s too stiff, add a teaspoon of beaten egg at a time until it reaches the right consistency.
Can I make the profiteroles without a piping bag?
Yes, you can use two spoons to drop the dough onto the baking sheet, though the shapes will be less uniform. Alternatively, use a zip-top bag with a corner snipped off.
Why is my lemon cream runny?
If the cream is over-whipped, it can become grainy and separate. Whip the cream just until soft peaks form, then fold in the curd gently. Also, make sure the cream is very cold before whipping.
Can I freeze the filled profiteroles?
It’s not recommended, as the cream filling will become watery upon thawing and the shells will turn soggy. Freeze only the unfilled shells, and fill them fresh when ready to serve.
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