Ingredients for 6 people:
Choux pastry balls – 250ml water; 125gr unsalted butter; 150gr plain flour; 3 eggs; 20gr caster sugar; pinch of salt.
Lemon flavoured cream- 500ml milk; 6 egg yolks; 170gr caster sugar; 70gr plain flour; 2 unwaxed lemons, grated zest; vanilla essence; 300ml fresh whipping or double cream; 100gr sugar; Limoncello.
Choux pastry balls:
Pour 250ml of cold water into a heavy-based saucepan then add the butter, salt and sugar. Place over a medium-high heat and bring to a vigorous boil. Remove from the heat and immediately tip in the flour, all in one go, and beat the mixture energetically until the mixture is smooth and glossy and comes away cleanly from the sides of the pan. Cool slightly for 1-2 minutes then beat in the eggs, one-at-a-time, until the mixture has a smooth dropping consistency. Place teaspoonfuls of the mixture (or pipe using a piping bag) onto the baking sheets, leaving plenty of room between each one to allow them to double in size during cooking. Bake for 15-20 minutes on 180* or until puffed up and golden-brown. Remove from the oven and leave to cool for a minute or two.
Lemon flavoured Cream:
Pour the milk into a medium saucepan and add the vanilla essence. heat the milk by bringing it almost to the boil over a medium heat. While the milk is heating, whisk together the egg yolks and sugar in a large mixing bowl until thick and pale then stir in the flour until well combined. Very slowly pour the hot milk onto the mixture, stirring all the time, until it’s all incorporated, then pour the mixture back into the pan. Return the mixture to a medium heat and stir gently but constantly with a wooden spoon for five minutes or until the cream has reached a thick consistency. Remove from the heat and stir in the lemon zest. Let it cool down. In a large bowl, whip the cream until stiff peaks are just about to form. Very gently fold in the cold creamy mixture into the whipped cream. Add Limoncello then fill the profiteroles. Once each casing has been filled, add some cream or milk to the remaining sauce to reduce its thick consistency and pour all over the profiteroles. Refrigerate for few hours before serving.