Introduction:
These lemon cream puffs are a heavenly combination of light, airy pastry filled with luscious lemon-flavored cream. Perfect for tea time, special occasions, or simply indulging your sweet tooth, these treats will leave everyone craving more.
Recipe: Lemon Cream Puffs
Ingredients:
- For the Pastry (Choux Pastry):
- 1 cup (250ml) water
- 1/2 cup (115g) unsalted butter
- 1 cup (125g) all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- For the Lemon Cream Filling:
- 2 cups (500ml) whole milk
- 1/2 cup (100g) granulated sugar
- 3 tablespoons cornstarch
- 3 egg yolks
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- For Garnish:
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Choux Pastry:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, heat water, butter, and salt over medium heat until the butter melts and the mixture boils.
- Remove from heat, add flour all at once, and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Let the dough cool slightly, then beat in eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
- Use a piping bag or spoon to drop 2-inch mounds of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes, or until puffed and golden. Let cool completely.
2. Make the Lemon Cream Filling:
- In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth. Heat over medium heat, stirring constantly, until the mixture begins to thicken.
- In a separate bowl, whisk egg yolks. Gradually add a small amount of the hot milk mixture to the yolks while whisking to temper them.
- Return the yolk mixture to the saucepan and cook for 2-3 minutes, stirring constantly, until thickened.
- Remove from heat and stir in lemon zest, lemon juice, butter, and vanilla extract. Let the filling cool completely, then refrigerate until ready to use.
3. Assemble the Cream Puffs:
- Cut the tops off the cooled choux pastries.
- Fill each pastry with the chilled lemon cream using a piping bag or spoon, then replace the tops.
4. Garnish and Serve:
- Dust the assembled cream puffs with powdered sugar for a beautiful finish.
- Serve immediately or store in the refrigerator until ready to enjoy.
Tips:
- Ensure the choux pastry dough cools slightly before adding eggs to prevent them from cooking.
- For a more intense lemon flavor, adjust the lemon zest and juice to your preference.
Enjoy these delightful lemon cream puffs with a refreshing cup of tea or coffee!
