The cream puffs with lemon cream are those little treats that immediately bring joy. Small, golden and wonderfully fragrant, one leads to another! When we bring them to the table they always make an impression, but in reality they are much simpler to prepare than you might think. The choux pastry puffs up in the oven and becomes light and hollow inside, perfect to fill with a fresh, velvety lemon cream. The taste is delicate, with a citrus note that gives character without being too intense, and the addition of whipped cream makes the filling even softer and more pleasant. I recommend filling the cream puffs a few hours before serving so they remain crisp outside and creamy inside. Once filled, they keep for 24 hours in the refrigerator. They are perfect for a birthday, for a buffet or simply to pamper ourselves a little at the end of a meal. Let’s make them together step by step and you’ll see what a satisfaction!
More lemon desserts recipes :
- Difficulty: Medium
- Preparation time: 40 Minutes
- Portions: 20
- Cooking methods: Oven
Ingredients
- 1 cup water
- 3 1/2 tbsp butter
- 1 pinch salt
- 4 eggs
- 1 1/4 cup all-purpose flour
- vanilla extract
- grated zest of 1/2 orange and 1/2 lemon
- as needed powdered sugar (for decorating)
- 2 cups milk
- 7/8 cup granulated sugar
- 3 egg yolks
- 3/4 cup all-purpose flour
- whole peel and juice of 1 lemon
- vanilla extract
- 1/3 cup heavy cream for whipping
Steps
Prepare the cream puffs. Pour the water, the butter cut into pieces, the vanilla and the salt into a saucepan, bring to a boil and let the butter melt completely.
Add the sifted flour all at once and stir vigorously until you obtain a compact mixture that will come away from the sides forming a single mass. Then transfer to a bowl and let it cool slightly.
Incorporate the eggs one at a time, mixing well after each addition until fully absorbed, obtaining a smooth, glossy and creamy mixture. Add the grated citrus zests, mix and transfer the dough into a piping bag.
Pipe small mounds onto a baking sheet lined with parchment paper and bake in a preheated oven at 356°F for about 20–25 minutes without opening the door. Let them dry for the last few minutes in the turned-off oven, then remove and let cool completely.
Meanwhile, prepare the lemon cream. Heat the milk with the whole lemon peel, without bringing to a boil. In a small saucepan, whisk the yolks with the sugar and vanilla extract until you obtain a pale mixture, add the sifted flour and mix thoroughly.
Remove the peel from the hot milk, pour the milk in a thin stream into the egg mixture while continuing to stir and return to low heat until thickened.
Let the cream cool, then add the strained lemon juice and stir until smooth and homogeneous. Finally, gently fold in the whipped cream with delicate upward motions.
Generously fill the cream puffs with the lemon cream and dust the surface with powdered sugar before serving.
Bon appétit and… see you for the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
