lemon cream puffs
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.
prep time
20 Min
cook time
30 Min
method
---
yield
10 servings
Ingredients
- 1/2 cup water
- 1/4 cup butter, cubed
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 - eggs
- LEMON FILLING
- 1 - egg, beaten
- 1/3 cup sugar
- 3 - 3 1/2 tablespoons lemon juice
- 2 tablespoons butter, cubed
- 1 - 1 1/4 cups heavy whipping cream
- 2 teaspoons sugar
- - confectioners' sugar
How To Make lemon cream puffs
-
Step 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.
-
Step 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.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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