Lemon Cream Puffs

Cassie *

By
@1lovetocook1x

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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Comments:

Serves:

10 servings

Prep:

20 Min

Cook:

30 Min

Ingredients

1/2 c
water
1/4 c
butter, cubed
1/2 c
all-purpose flour
1/4 tsp
salt
2
eggs

LEMON FILLING

1
egg, beaten
1/3 c
sugar
3 - 3 1/2 Tbsp
lemon juice
2 Tbsp
butter, cubed
1 - 1 1/4 c
heavy whipping cream
2 tsp
sugar
confectioners' sugar

Directions Step-By-Step

1
In 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.
2
Drop 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.
3
For 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.

About this Recipe

Course/Dish: Puddings, Other Desserts
Hashtags: #Cream, #lemon, #puff