Difficulty: Medium
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Yield: 4 servings

Ingredients:

Profiteroles:
1-1/4 cup water
2 Tbs. butter
pinch salt
1 vanilla bean
3 cups flour, sifted
4 egg yolks

Lemon Infused Pastry Cream:
4 egg yolks
1/3-cup sugar
1/2 plain yogurt
1/2-cup milk
1 cup heavy cream
1 lemon, grated zest

Lemon fritters:
1/2-cup flour
1 tsp. beer
1 Tbs. cold water
1 tsp. sugar
1 egg white
1 lemon, peeled and sliced
extra virgin olive oil

Lemon sauce:
5 lemons
2 tsp. sugar
1 cup lemon infused pastry cream
3 Tbs. milk
3 oz. candied lemon peels
4 lemon leaves

Directions:

1. Preheat oven to 400 degrees F.
   
2. To make the profiteroles, heat the water with the butter, salt and vanilla bean. As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously.
   
3. While continuously beating, cook the mixture over low heat until ingredients are combined and batter cleanly comes off the sides of the pan.
   
4. Transfer mixture to a bowl, let cool slightly and add egg yolks one at a time beating well between each egg added.
5. Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet. Bake for 10-15 minutes.
   
6. Preheat oven to 200 degrees F.

1. Lemon Infused Pastry Cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well.
   
2. Bring the milk, heavy cream and remaining sugar to a boil.
   
3. Slowly add the hot cream and milk to the beaten eggs. This step is called tempering.
   
4. Add the grated zest, transfer to a mold and bake for 45 minutes. Allow cream to cool and refrigerate.

1. Lemon Fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously.
   
2. Add the sugar and incorporate the egg whites beaten to stiff peaks.
   
3. Dip the lemon slices in the batter, and fry in olive oil. Drain on a paper towel.

1. Lemon Sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp.
   
2. Squeeze the pulp and filter the juice.
   
3. Transfer to a saucepan and add 1/3-cup of sugar, and cook over low heat until a syrup consistency is achieved.
   
4. To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream.

To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate. Fill the profiteroles with the remaining lemon infused pastry cream and place next to filled lemon shells. Add a lemon fritter, candied lemon peel and lemon leaves for decoration.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.