Lemon Cream Puffs Recipe

Lemon Cream Puffs Recipe

Ingredients

For the Choux Pastry:

• 1 cup (240 ml) water
• 1/2 cup (113 g) unsalted butter
• 1 cup (125 g) all-purpose flour
• 1/4 tsp salt
• 4 large eggs

For the Lemon Cream Filling:

• 2 cups (500 ml) milk
• 1/2 cup (100 g) sugar
• 1/4 cup (30 g) cornstarch
• 4 large egg yolks
• Zest of 1 lemon
• 2 tbsp lemon juice (adjust to taste)
• 1 tbsp unsalted butter

For Dusting:

• Powdered sugar

Instructions

Step 1: Make the Choux Pastry

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, bring water and butter to a boil over medium heat.
3. Add the flour and salt, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let it cool slightly. Then, add the eggs one at a time, beating well after each addition until smooth and glossy.
5. Use a spoon or piping bag to drop or pipe rounds of dough onto a baking sheet lined with parchment paper, leaving space between each.
6. Bake for 20-25 minutes or until puffed and golden. Let cool completely.

Step 2: Prepare the Lemon Cream Filling

1. In a medium saucepan, heat the milk over medium heat until it just begins to steam.
2. In a separate bowl, whisk together sugar, cornstarch, and egg yolks until smooth.
3. Slowly add the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
5. Remove from heat and stir in lemon zest, lemon juice, and butter until smooth.
6. Let the filling cool, then refrigerate until chilled.

Step 3: Assemble the Cream Puffs

1. Slice the choux puffs in half horizontally.
2. Fill each puff with the chilled lemon cream, either by spooning or piping it in.
3. Dust the tops with powdered sugar.

Enjoy your delicious lemon cream puffs!