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1
Preheat oven to 400 degrees F.
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2
To make the profiteroles, heat the water with the butter, salt, and vanilla bean.
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3
As soon as the water begins to boil, remove vanilla bean and incorporate the flour all at once, stirring vigorously.
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4
Cook the mixture over low heat, continuously beating.
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5
Cook until ingredients are combined and batter cleanly comes off the sides of the pan.
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6
Transfer mixture to a bowl, let cool slightly, and add egg yolks one at a time beating well between each egg added.
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7
Transfer batter to a pastry bag and pipe small rounds onto parchment paper lined baking sheet.
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8
Bake for 10 to15 minutes.
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9
Preheat oven to 200 degrees F.
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10
Lemon infused pastry cream: Beat egg yolks with half the sugar, then add the yogurt, mixing well.
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11
Bring the milk, heavy cream, and remaining sugar to a boil.
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12
Slowly add the hot cream and milk to the beaten eggs.
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13
This step is called tempering.
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14
Add the grated zest, transfer to a mold, and bake for 45 minutes.
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15
Allow cream to cool and refrigerate.
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16
Lemon fritters: Place flour in a bowl and add the beer and water in a stream, whisking continuously.
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17
Add the sugar and incorporate the egg whites beaten to stiff peaks.
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18
Dip the lemon slices in the batter, and fry in olive oil.
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19
Drain on a paper towel.
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20
Lemon sauce: Cut the tops off of 4 lemons and hollow them out, reserving the pulp.
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21
Squeeze the pulp and filter the juice.
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22
Transfer to a saucepan and add 1/3 cup of sugar, and cook over low heat until a syrup consistency is achieved.
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23
To finish the sauce, add the milk and grated lemon peel to half of the infused pastry cream.
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24
To assemble: Fill the lemon shell with the lemon cream, and place one in the center of each plate.
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25
Fill the profiteroles with the remaining lemon infused pastry cream, and place next to filled lemon shells.
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26
Add a lemon fritter, candied lemon peel, and lemon leaves for decoration.
