Lemon Mint 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 oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 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., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

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 CUSTARD-CREAM PUFF TREE

Steps:

• Heat oven to 425°F.
• Bring 1 cup water, butter and 1 tsp. granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until blended. Spoon into freezer-weight resealable plastic bag; cut 1 corner from bottom of bag. Use to squeeze dough into 17 (1-1/2-inch) mounds on baking sheet.
• Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.
• Meanwhile, bring remaining granulated sugar and water to boil in medium saucepan on medium heat; cook on medium heat 8 min., stirring constantly. Remove from heat. Add dry gelatin mixes; stir 2 min. until completely dissolved. Add evaporated milk, lemon zest and juice; mix well. Refrigerate 45 min. or until slightly thickened, stirring occasionally. Gently stir in COOL WHIP.
• Cut cream puffs horizontally in half with serrated knife. Gently remove tops; remove and discard soft dough from centers. Spoon COOL WHIP mixture into bottom halves of cream puffs; replace tops. Arrange 15 cream puffs on platter to resemble Christmas tree shape. Add remaining puffs at bottom for the trunk. Sprinkle tree with powdered sugar. Garnish with raspberries and mint.

LEMON YEAST PUFFS

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.