Lemon Cream Puffs Recipe

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If you’re looking for a dessert that is both elegant and bursting with bright, dreamy flavor, this Lemon Cream Puffs Recipe will quickly become your new favorite. These delicate puffs feature a crisp, airy shell encasing a luxuriously smooth and tangy lemon cream that dances on your taste buds. It’s like sunshine trapped in a bite, perfect for celebrations, afternoon tea, or simply a special treat to brighten your day. Trust me, once you try making these at home, you’ll wonder how you ever lived without them!

Ingredients You’ll Need

The magic of this Lemon Cream Puffs Recipe lies in its simplicity. Each ingredient plays a crucial role, contributing to the perfect balance of texture, flavor, and that gorgeous golden color. From buttery dough to fresh lemon zest, these components come together to create something truly special.

• 1 cup water: Provides the moisture necessary to create the light and airy pâte à choux dough.
• 1/2 cup unsalted butter: Adds rich flavor and helps achieve a tender, flaky puff texture.
• 1 cup all-purpose flour: The structural backbone of the dough, giving the puffs their shape.
• 1 teaspoon salt: Enhances all the flavors subtly without overpowering the lemony freshness.
• 4 eggs: Bind the dough and contribute to the airy rise and golden color.
• 1 cup cold heavy whipping cream: Creates the lush, velvety lemon cream filling when whipped.
• 2 tablespoons sugar: Sweetens the cream filling so it complements the tart lemon perfectly.
• 1 lemon (zested): The zest brings a bright, fragrant citrus aroma that wakes up the cream.
• 1 teaspoon fresh-squeezed lemon juice: Adds a punch of tanginess, making the cream irresistibly refreshing.

How to Make Lemon Cream Puffs Recipe

Step 1: Prepare the Pâte à Choux Dough

Start by preheating your oven to 425°F so it’s ready to bake those puffs to golden perfection. In a medium saucepan, bring the water and butter to a rolling boil, ensuring the butter melts completely. Remove from heat and quickly stir in the flour and salt until a smooth dough ball forms. This step is crucial—the dough should come clean off the sides of the pan, ready to be whipped into a silky batter.

Step 2: Incorporate the Eggs

Transfer the dough to your mixer bowl outfitted with a whisk attachment. Add eggs one at a time, mixing on medium speed until each egg is fully blended before adding the next. This gradual incorporation creates a smooth, glossy batter that will puff beautifully in the oven. The patience here pays off with that perfect rise you’re dreaming of.

Step 3: Shape and Bake the Cream Puffs

Using a spoon, drop 1 to 2 tablespoons of batter onto an ungreased or Silpat-lined baking sheet, spacing them about 2 inches apart to allow even expansion. Smaller puffs cook faster and are perfect for bite-sized treats, while larger ones make a stunning presentation. Bake for 20 to 25 minutes or until the puffs are puffed and an irresistible golden brown. Don’t rush this step—proper baking is what creates that light crunch on the outside and hollow center perfect for filling.

Step 4: Dry and Cool the Puffs

Right after baking, poke a small hole in each puff with a toothpick or knife tip. This clever trick lets steam escape so the inside dries out rather than becoming soggy. Let them cool completely on a wire rack to maintain their crisp exterior, a key texture element to hold that luscious lemon cream.

Step 5: Whip Up the Lemon Cream Filling

Chill your mixing bowl and whisk attachment in the freezer for 15 to 20 minutes—this keeps the heavy cream colder, helping it whip up faster and more stable. Add the cold heavy cream, sugar, lemon zest, and fresh lemon juice to the bowl. Beat on high speed until beautiful, stiff peaks form, signaling that your lemon cream is perfectly whipped and ready to fill those puffs with tangy, sweet delight.

Step 6: Fill and Finish

Once the puffs are cool, carefully create an opening—either poke a hole in the bottom and pipe the cream inside or slice off the tops to fill and replace. For a final flourish, dust with powdered sugar or sprinkle extra lemon zest to emphasize that fresh citrus vibe. Your Lemon Cream Puffs Recipe is now ready for serving and oohs of admiration!

How to Serve Lemon Cream Puffs Recipe

Garnishes

A light dusting of powdered sugar and a zest of lemon add not just color but a touch of extra brightness that elevates the presentation. For a twist, finely chopped mint leaves or edible flowers make a stunning, fresh finish that guests will love.

Side Dishes

Pair these lemon cream puffs with a refreshing cup of green tea or a delicate herbal infusion like chamomile. If you want to keep the citrus party going, a side of mixed berry salad with a honey-lime dressing complements the tang perfectly without overpowering the cream puffs.

Creative Ways to Present

Arrange the cream puffs on a tiered cake stand for an afternoon tea vibe or serve them nestled atop a fluffy cloud of whipped cream and fresh berries on dessert plates for a dramatic effect. You could even make mini lemon cream puff parfaits by breaking the puffs into pieces and layering with lemon curd and whipped cream in clear glasses.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, place the filled cream puffs in an airtight container and store in the refrigerator. They’ll stay fresh for up to two days, though they’re best enjoyed the day you make them to keep that crisp pastry texture intact.

Freezing

To freeze, separate the dough preparation and filling stages. Bake and cool the plain puffs, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Thaw fully and fill with fresh lemon cream just before serving to keep everything tasting bright and fresh.

Reheating

For reheating, avoid warming filled cream puffs as the cream will melt. Instead, gently warm the puffs alone in a 300°F oven for 5 to 7 minutes to refresh their crispness, then fill afterward. This keeps the light, airy texture intact without sacrificing the luscious creaminess.

FAQs

Can I use lemon extract instead of fresh lemon juice and zest?

While lemon extract can be a convenient substitute, fresh lemon juice and zest bring bright, natural flavors and essential oils that make this Lemon Cream Puffs Recipe truly shine. I recommend sticking with fresh lemons whenever possible for the best taste.

What can I do if my cream puffs collapse after baking?

This usually happens if there’s too much moisture inside. Be sure to poke a small hole after baking to let steam escape and allow them to cool completely. Also, ensure the dough isn’t too wet before baking. Following the recipe steps closely will help avoid this.

Is it possible to make these cream puffs gluten-free?

You can experiment with gluten-free all-purpose flour blends, but results may vary since pâte à choux relies on gluten for structure. If trying gluten-free, choose a blend with xanthan gum and be prepared for a slightly different texture.

Can I prepare the lemon cream ahead of time?

Yes! You can whip the lemon cream a few hours ahead and keep it covered in the refrigerator. Just give it a quick whisk to freshen it up before filling the puffs. This makes assembling easier when guests arrive.

How do I prevent the cream from leaking out of the puffs?

Use a piping tip to gently fill the puffs without overstuffing. Also, fill them just before serving so the pastry doesn’t have time to soften and leak. If you slice off the tops to fill, place the tops back on firmly but gently.

Final Thoughts

This Lemon Cream Puffs Recipe is one of those special desserts that feels fancy but is totally achievable at home. Each bite delivers a perfect harmony of flaky pastry and vibrant lemon cream, sure to impress family and friends alike. I hope you enjoy making and sharing these as much as I do—trust me, they’ll become a beloved classic in your dessert repertoire!

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Lemon Cream Puffs Recipe

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This delightful recipe for Lemon Cream Puffs features light and airy pâte à choux pastry filled with a luscious, tangy lemon-infused whipped cream. Perfect for a refreshing dessert or teatime treat, these cream puffs combine the buttery crispness of baked choux with the bright, zesty flavors of fresh lemon cream. The recipe yields 16 generous servings and requires just 35 minutes to prepare, making it an impressive yet approachable dessert option.

• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Pâte à Choux Pastry

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all purpose flour
• 1 teaspoon salt
• 4 eggs

Lemon Cream Filling

• 1 cup heavy whipping cream (cold)
• 2 tablespoons sugar
• 1 lemon (zested)
• 1 teaspoon fresh squeezed lemon juice

Instructions

1. Preheat Oven: Preheat your oven to 425°F to prepare for baking the cream puffs.
2. Make Dough: In a medium saucepan, bring the water and unsalted butter to a boil, ensuring the butter is fully melted. Then, remove from heat and stir in the flour and salt until a cohesive ball of dough forms.
3. Incorporate Eggs: Transfer the dough to the bowl of an electric mixer fitted with a whisk attachment. Add eggs one at a time, beating on medium speed to fully incorporate each egg before adding the next, resulting in a smooth batter.
4. Form Puffs: Drop spoonfuls of batter (1 tablespoon for small or 2 tablespoons for large puffs) onto an ungreased or Silpat-lined baking sheet, spacing them about 2 inches apart.
5. Bake: Bake smaller cream puffs for 20-25 minutes or until golden brown; larger ones require 25-30 minutes. Avoid opening the oven during baking to maintain puffiness.
6. Cool and Dry: Remove cream puffs and poke a small hole in each with a toothpick or knife tip to release steam and allow the centers to dry as they cool.
7. Chill Whisk and Bowl: Place your mixing bowl and whisk attachment into the freezer for 15-20 minutes to chill before making the lemon cream.
8. Prepare Lemon Cream: Add cold heavy whipping cream, sugar, lemon zest, and fresh lemon juice to the chilled bowl. Whip on high speed for 5-6 minutes until stiff peaks form.
9. Fill Cream Puffs: When cream puffs are fully cooled, either pipe the lemon cream into the centers through a small hole or slice off the tops and fill them before replacing the tops.
10. Finish and Serve: Optionally dust the cream puffs with powdered sugar and sprinkle extra lemon zest for an elegant look before serving.

Notes

• For best results, ensure the butter is fully melted and the dough forms a smooth ball before adding eggs.
• Do not open the oven during baking to prevent puffs from collapsing.
• Use cold heavy cream and chilled equipment for the best whipped cream texture.
• These cream puffs are best served the same day but can be refrigerated for up to 2 days.
• Silpat or parchment paper helps prevent sticking and promotes even baking.