Lemon Cream Puffs Recipes

LEMON CREAM PUFFS

Steps:

• Preheat oven to 425 F. Line 2 lightly colored baking sheets with parchment paper and set aside.
• For the pate a choux: combine the water, butter, and salt in a medium-sized saucepan. Place over medium heat until the butter has melted. Then increase heat to high and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
• Return the pan to the burner and cook over medium heat, stirring the whole time until the mixture smooths out and follows the spoon around the pan (about 30 seconds). Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. (You want to cool the mixture so you don't cook your eggs when you beat them in.)
• Transfer the mixture to a bowl or the bowl of a stand mixer, and beat in eggs one at a time. It'll look curdled, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
• Using a generously filled tablespoon cookie scoop, drop the thick batter onto the prepared baking sheets in 3- to 4-tablespoon mounds. Space the mounds about 3" apart, to allow for expansion. Bake 15 minutes, then reduce oven temperature to 350°F and bake an additional 25 minutes, until pastries are a medium golden brown. Don't open the oven door while the pastries are baking.
• Remove the cream puff shells from the oven. Make a small slit in the top of each, and return to the oven for 5 minutes. This will allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
• For the lemon filling: Mix lemon pudding, heavy cream and milk together to combine. Then beat for 2-3 minutes until light and fluffy. Stir in vanilla, lemon zest and sugar. Fill each cream puff generously with filling and sprinkle with powdered sugar.
• Refrigerate until ready to serve.

LEMON CREAM PUFFS

Steps:

• Preheat your oven to 425°F.
• In a medium sauce pan, bring the water and butter to a boil, ensuring that the butter is fully melted.
• Remove the pan from the heat and stir in the flour and salt with a wooden or silicone spoon until a ball of dough forms.
• Transfer the dough ball to the bowl of an electric mixer fitted with a whisk attachment.
• Add the eggs one at a time and beat on medium speed until each one is fully incorporated before adding the next.
• Spoon 1-2 tablespoons (1 for small or 2 for large puffs) of the batter onto an ungreased or Silpat-lined (recommended) baking sheet, about 2 inches apart.
• Bake for 20-25 minutes for smaller cream puffs, or until golden brown. Bake for 25-30 minutes for larger cream puffs.
• Remove the cream puffs from the oven, and with a toothpick or tip of a knife, poke a small hole into each one to allow the steam to escape and the centers to dry out as they cool.
• While the cream puffs are cooling, whip up the lemon cream.
• Place your mixing bowl and whisk attachment into the freezer for 15-20 minutes before you make the lemon cream.
• Remove the mixing bowl and whisk attachment from the freezer and add the heavy cream, sugar, lemon zest and lemon juice to the bowl.
• Beat on high for 5-6 minutes or until stiff peaks form.
• Once the cream puffs are fully cool, either pipe the lemon cream into the centers by poking a hole through the puff, or cut the tops off and fill with the cream. Once filled, replace the top.
• Add a light dusting of powdered sugar and/or a sprinkle of extra lemon zest, if desired.

LEMON CREAM PUFFS

Steps:

• 1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
• 2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
• 3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
• 4. Remove from the heat. Add lemon zest to lemon curd. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
• 5. In a bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.