Description
Light and airy choux pastry filled with a smooth, tangy lemon cream, these elegant lemon cream puffs are a refreshing and indulgent dessert perfect for any occasion.
Ingredients
- 1 cup water (240 ml)
- 1/2 cup unsalted butter (115 g)
- 1 cup all-purpose flour (125 g)
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup whole milk (240 ml)
- 1/2 cup granulated sugar (100 g)
- 3 large egg yolks
- 1/4 cup cornstarch (30 g)
- 2 tablespoons unsalted butter (30 g)
- 1/2 cup fresh lemon juice (120 ml)
- 1 tablespoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil.
- Add flour all at once and stir quickly until a smooth dough forms and pulls away from the sides.
- Remove from heat and let cool slightly.
- Add eggs one at a time, mixing well after each addition until smooth and glossy.
- Pipe or spoon small mounds onto the baking sheet, leaving space between each.
- Bake for 20–25 minutes until puffed and golden. Cool completely.
- In a bowl, whisk sugar, egg yolks, and cornstarch.
- Heat milk in a saucepan until warm, then gradually whisk into egg mixture.
- Return mixture to saucepan and cook over medium heat until thickened.
- Remove from heat and stir in butter, lemon juice, and zest. Cool completely.
- Fill cooled cream puffs with lemon filling.
- Dust with powdered sugar before serving.
Notes
- Do not open the oven early to prevent collapsing.
- Let dough cool slightly before adding eggs.
- Filling can be made ahead and refrigerated.
- Unfilled shells can be crisped in the oven if needed.
- Best enjoyed fresh as pastry softens over time.
Nutrition
- Serving Size: 1 cream puff
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 55mg
