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Cream Puffs with Lemon Filling Recipe

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4.1 from 11 reviews

Delight in these classic cream puffs filled with a luscious homemade lemon pastry cream. Perfectly light and crisp choux pastry shells envelop a tangy, smooth lemon filling that’s both refreshing and indulgent, finished with a dusting of confectioners’ sugar for a beautiful presentation.

Ingredients

Pastry Cream:

  • 6 large egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 16 ounces (2 cups) half-and-half
  • 1 tablespoon lemon juice
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons lemon zest (from roughly 1 lemon)

Choux Pastry Dough:

  • ½ cup unsalted butter (1 stick), sliced into small pieces
  • 10 ounces water (1¼ cups)
  • ½ teaspoon salt
  • 1¼ cups all-purpose flour
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest (from roughly 1 lemon)

Finishing:

  • Confectioners’ sugar for dusting

Instructions

  1. Make the pastry cream: In a large saucepan, whisk together the egg yolks, granulated sugar, and 3 tablespoons of flour until smooth. Set aside. In a separate saucepan, heat the half-and-half over medium heat, stirring frequently until it just begins to simmer.
  2. Temper the eggs: Slowly pour half of the hot half-and-half into the egg yolk mixture while whisking rapidly to prevent cooking the eggs. Then gradually whisk in the remaining half-and-half until fully combined and smooth.
  3. Cook the cream: Place the mixture back on medium heat and whisk constantly for 3 to 6 minutes, allowing it to thicken. After thickening, whisk and cook for 2 additional minutes, then remove from heat.
  4. Flavor and cool: Stir in the lemon juice, vanilla extract, and lemon zest. Allow the pastry cream to cool to room temperature. Cover the surface directly with plastic wrap and refrigerate for about 1 hour until chilled.
  5. Prepare for choux pastry: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  6. Make dough base: In a medium saucepan, heat butter, water, and salt over medium-high heat until boiling and butter melts. Remove from heat and stir in the flour until no dry spots remain. Return to heat and stir constantly for 3 to 4 minutes until dough forms a sticky ball and pulls away from the pan sides, reaching 165°-175°F if using a thermometer.
  7. Cool and mix eggs: Transfer dough to a stand mixer bowl and mix on low speed for 3 to 4 minutes to slightly cool. Add eggs one at a time, beating thoroughly after each addition and scraping the bowl sides. Then mix in the lemon juice and lemon zest.
  8. Shape and bake puffs: Use a 2-tablespoon cookie scoop to portion dough balls onto prepared baking sheet about 2 inches apart. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 15-20 minutes until tops are lightly browned and firm.
  9. Cool in oven: Turn off the oven and open the door slightly. Leave the baking sheet inside on the rack for 30 minutes to cool and maintain crispness.
  10. Fill the puffs: Slice the cooled puffs horizontally to create tops and bottoms. Spoon about 1 tablespoon of chilled lemon pastry cream into each bottom or pipe the cream in using a piping bag with a large round tip.
  11. Assemble and serve: Place the tops on the filled bottoms and dust the cream puffs with confectioners’ sugar. Serve immediately or refrigerate covered for up to 2 days.

Notes

  • Ensure to temper the eggs slowly when adding hot half-and-half to avoid scrambling.
  • Do not open the oven door during the second bake to prevent puffs from collapsing.
  • Cooling the puffs inside the oven with the door ajar helps retain their crisp exterior.
  • Puffs can be made a day ahead; fill them just before serving for best texture.
  • Use fresh lemon zest for the brightest flavor in both cream and dough.

Find it online: https://bitezly.com/cream-puffs-with-lemon-filling-recipe/