Cream recipe

Lemon Cream Puffs

Light and delicious these Lemon Cream Puffs are baked until puffy and packed with a light lemon cream filling! The best addition to your dessert line!

 

Lemon Cream Puffs

Lemon Cream Puffs

Ingredients :

  • 1/2 cup butter unsalted
  • 1 cup water
  • 1 Tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • Powdered sugar

Filling:

  • 1 cup heavy cream whipped to stiff peaks
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/3 cup milk
  • 2 Tablespoons lemon juice

Instructions : 

    • Preheat oven to 425.
    • In a saucepan over medium-high head add your butter, water, and sugar and stir until melted and bring to boil.
  • Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
  • Remove from heat and place in a bowl to cool for about 5 minutes.
  • Mix in your eggs one at a time making sure to fully combine each egg after each addition.
  • Add your dough to a piping bag and pipe out about 2″ mounds on a Silpat or parchment-lined baking sheet. {You can flatten out peaks with a little water by dabbing them with a finger so you don’t get any peaks on finished puffs).
  • Bake in the oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
  • Remove from the oven and let cool.

To make your filling:

  • In bowl whip, your heavy cream until stiff peaks forms set aside.
  • In another bowl beat your cream cheese until smooth.
  • Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
  • Fold in your whipped cream until the mixture is light and fluffy.
  • Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
  • Sprinkle with powdered sugar and serve.

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