Profiteroles With Créme Fraiche Lemon Filling
1 cup water
¾ cup plain flour
2 x 200 gram pouches Tatua Créme Fraiche
4-8 tablespoons of lemon curd
Zest of one lemon, optional
Icing sugar to dust
- Preheat the oven to 200°C.
- Prepare 2 oven trays with a light spray of cooking spray or water and cover with baking paper - helps paper stick.
- In a large saucepan heat the butter and water over a medium heat until the butter melts and begins to simmer, stirring often.
- Reduce the heat to low and add the flour to the butter, with a wooden spoon combine well until smooth
- Continue to cook the mixture until it comes away from the sides of the saucepan and forms a ball that a teaspoon can stand up in - 2-3 minutes maximum.
- Remove the pan from the heat.
- Add in eggs one at a time mixing well with a wooden spoon in between each egg until it is completely incorporated. It will go slimy and separate before it comes together again, this is normal.
- Spoon the mixture into a large piping bag (with no nozzle) - turn down the top 3rd of the piping bag down over your hand as you add mixture - saves you getting mixture all over the place!
- Pipe heaped tablespoon sized drops onto your prepared trays, (or do longer 2-3 inch pipes for eclairs), separated 2 inches apart.
- Once you have even sized drops on your trays you can use a wet finger to slightly mould the drops if they are a little misshapen or have pointy bits from the piping bag so these do not burn
- Cook in the middle of the oven for 25 minutes or until they are lightly golden brown
- Turn off the oven, place a wooden spoon in the oven door to keep it open 1-2cm for 15 minutes to allow the profiteroles to dry.
- Remove from the oven
- Cool the profiteroles on a wire rack until completely cold.
- In a medium bowl add two pouches of Tatua Créme Fraiche and 3 tablespoons of lemon curd
- Stir to combine, taste and add more lemon curd a tablespoon at a time until you have a tart and flavoursome filling
- Add lemon zest if you choose, and if too tart you can add 1-2 Tablespoons of sifted icing sugar to balance flavours.
- Prepare a large piping bag with a small round piping nozzle, add the filling to this.
- Take a cooled profiterole and place the nozzle of the piping bag into the lower side of the profiterole, and squeeze the filling until you feel resistance that it is now full
- Place down and repeat with remaining profiteroles.
- Dust with icing sugar, or top with white or dark chocolate
- Keep these refrigerated until ready to serve.
Created by Anna Cameron at www.justamumnz.com