Description
Golden Lemon Cream Puffs are delightful pastries filled with a tangy lemon cream and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter (1 stick)
- 1 cup water
- ¼ tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- ½ cup fresh lemon juice (about 2–3 lemons)
- Zest of 1 lemon
- ½ cup sugar
- 3 large egg yolks
- 2 tbsp cornstarch
- ¾ cup water
- 3 tbsp unsalted butter
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine butter, water, and salt. Bring to a boil.
- Add flour all at once, stirring vigorously until mixture pulls away from sides and forms a ball.
- Remove from heat and let cool 5 minutes.
- Beat in eggs, one at a time, until smooth and glossy.
- Pipe or spoon 12 mounds onto the baking sheet.
- Bake 25–30 minutes, until golden brown and puffed. Cool completely.
- In a saucepan, whisk sugar, egg yolks, cornstarch, lemon juice, zest, and water.
- Cook over medium heat, whisking constantly, until thickened (like pudding).
- Remove from heat and stir in butter. Cool completely before using.
- Beat cream, powdered sugar, and vanilla until soft peaks form.
- Slice cream puffs in half. Fill bottom half with a spoonful of lemon cream. Add a swirl of whipped cream. Place top half on and dust with powdered sugar.
Notes
- Ensure the choux pastry is completely cooled before filling to prevent the cream from melting.
- These cream puffs can be made a day in advance and stored in the refrigerator.
- For a stronger lemon flavor, add more lemon zest to the filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg