Description
Light, airy cream puffs filled with zesty lemon cream, perfect for spring desserts like Easter brunch or Mother’s Day tea.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1/2 cup water
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine 1/2 cup water, 4 tablespoons butter, and a pinch of salt. Bring to a boil.
- Add 1/2 cup flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Let the dough cool for 5 minutes. Then beat in 2 eggs, one at a time, until smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes or until golden brown and puffed. Cool completely on a wire rack.
- Whip 1 cup heavy cream with 2 tablespoons sugar until stiff peaks form. Fold in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, and 1/2 teaspoon vanilla extract.
- Slice each puff in half horizontally. Pipe or spoon the lemon cream into the bottom half and replace the top.
- Dust the filled cream puffs with powdered sugar for a beautiful finish.
Notes
Ensure the cream puffs cool completely before filling to avoid sogginess. Use fresh lemons for the best flavor, and work quickly with the lemon cream to maintain its airy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 6
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 12
- Protein: 2
Keywords: lemon cream puffs, spring dessert, choux pastry, elegant dessert, lemon filling