Here’s a recipe for Lemon-Infused Cream Puffs, a delightful dessert featuring a light, airy choux pastry filled with a tangy lemon cream. Perfect for a special treat or any celebration!
Ingredients:
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (115 g) unsalted butter
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Lemon Cream Filling:
- 1 cup (240 ml) heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- 1 tablespoon lemon curd (optional, for extra lemon flavor)
For the Glaze (optional):
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions:
Step 1: Make the Choux Pastry
- Preheat the Oven:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Dough:
- In a medium saucepan, combine the water and butter. Heat over medium-high until the butter is completely melted and the mixture comes to a boil.
- Add the Flour:
- Remove the pan from heat and stir in the flour and salt all at once. Stir vigorously until the dough comes together and pulls away from the sides of the pan, forming a smooth ball. This should take about 1-2 minutes.
- Add the Eggs:
- Allow the dough to cool slightly for about 5 minutes. Then, one at a time, add the eggs to the dough, mixing well after each addition. The dough should become smooth, glossy, and thick.
- Pipe the Choux:
- Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 1/2 inches in diameter) onto the prepared baking sheet, leaving space between each.
- Bake the Puffs:
- Bake the cream puffs in the preheated oven for 25-30 minutes, or until they are golden brown and puffed. Do not open the oven door during the first 20 minutes of baking to avoid collapsing.
- Cool:
- Remove the puffs from the oven and allow them to cool completely on a wire rack.
Step 2: Make the Lemon Cream Filling
- Whip the Cream:
- In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip.
- Add Lemon Flavor:
- Gently fold in the vanilla extract, lemon zest, lemon juice, and optional lemon curd for extra flavor. Stir until smooth and well combined.
Step 3: Fill the Cream Puffs
- Cut and Fill:
- Once the puffs are completely cool, use a sharp knife to cut a small slit or hole in the side or top of each puff.
- Pipe the Filling:
- Use a piping bag or spoon to fill each puff with the lemon cream filling. Be generous, as the cream will give the puffs their creamy, tangy flavor.
Step 4: Optional Lemon Glaze
- Make the Glaze:
- In a small bowl, mix together the powdered sugar and lemon juice to form a smooth glaze.
- Glaze the Puffs:
- Drizzle or dip the tops of the filled cream puffs in the lemon glaze for a sweet and tangy finish.
Step 5: Serve
- Serve the lemon-infused cream puffs immediately, or refrigerate them for up to a few hours before serving. They are best enjoyed fresh, as the puff pastry will remain crisp and the lemon cream filling will stay light and fluffy.
Tips:
- To make the cream puffs ahead of time, you can bake the puffs and store them in an airtight container for up to 2 days before filling them with the cream.
- For an extra burst of lemon flavor, feel free to add a bit more lemon zest or a splash of lemon extract to the filling or glaze.
Enjoy these zesty and delightful lemon-infused cream puffs!
