Description
Delicious and light lemon cream puffs filled with a zesty lemon cream, perfect for any dessert table.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Add flour all at once, stirring rapidly until the mixture forms a ball that pulls away from the sides.
- Remove from heat and let cool for a few minutes.
- Add eggs, one at a time, beating well after each addition.
- Drop tablespoonfuls of dough onto a baking sheet.
- Bake for about 25 minutes or until golden brown and puffs are hollow.
- Allow to cool completely.
- In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
- In another bowl, combine lemon juice, lemon zest, and vanilla.
- Fold the lemon mixture into the whipped cream.
- Fill cooled puffs with lemon cream.
Notes
- Ensure the puffs are completely cooled before filling to prevent sogginess.
- Can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 210
- Sugar: 10g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg