lemon cream puffs
(2 ratings)
These lovely treats are in my Feb/March 2004 TOH issue. They are delicious. I found when I made them that I wanted the filling a but more tart, so I added an extra 1/2 tablespoon of lemon juice.
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(2 ratings)
yield
10 servings
prep time
20 Min
cook time
30 Min
Ingredients For lemon cream puffs
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1/2 cwater
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1/4 cbutter, cubed
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1/2 call-purpose flour
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1/4 tspsalt
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2eggs
- LEMON FILLING
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1egg, beaten
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1/3 csugar
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3 - 3 1/2 Tbsplemon juice
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2 Tbspbutter, cubed
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1 - 1 1/4 cheavy whipping cream
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2 tspsugar
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confectioners' sugar
How To Make lemon cream puffs
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1In a large saucepan, bring water and butter to a boil. Add flour and salt all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
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2Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
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3For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set. In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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