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Lemon Cream Puffs Recipe

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4.4 from 6 reviews

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.

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.

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