Lemon Cream Puffs
These light and fluffy Lemon Cream Puffs are made with homemade pâte à choux and filled with sweet, velvety lemon cream.
Servings 28
Ingredients
For the Cream Puffs
- 1 cup all purpose flour
- 4 whole eggs, room temperature
- ½ cup unsalted butter, room temperature
- ¾ cup water
- ¼ cup whole milk
- 2 teaspoons granulated sugar
- pinch of salt
For the Filling
- 1 ½ cups cold heavy cream
- ½ cup lemon curd
- ¼ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- zest of 1 lemon
- Optional: powdered sugar for dusting over the tops
Instructions
To Make the Pâte à Choux
- Preheat oven to 400°F.
- Add the milk, water, sugar, salt and butter to a saucepan over medium heat and bring to a boil.
- Remove from the heat, add in the flour and stir until all the flour has been absorbed. Return to the heat and continue stirring for 2 minutes to cook off that raw flour taste.
- Add the dough into a mixing bowl and allow it to cool for 2 minutes while you prepare your pan.
- Add parchment paper to a baking sheet and get a piping bag ready and fit it with a large round tip. If you don’t have a piping bag, you can use a large food storage bag with the tip cut off.
- Mix the dough using a hand mixer for 1-2 minutes to continue to cool it down.
- Once it has cooled, mix in the eggs, one at a time, allowing each egg to be fully mixed into the dough before adding the next one. Continue mixing until the dough falls back on itself and is smooth. It should be very thick and somewhat elasticky.
- Add the dough to your piping bag, then pipe out small mounds making sure to leave about 2 inches between each one. Wet the tip of your finger and gently press down to flatten the tip, so that it doesn’t burn.
- Bake for 25-30 minutes or until the are golden and puffed up. Try not to open the oven to check them until it’s been at least 20 minutes. I use the oven light instead, to keep an eye on them.
- Add the cream puffs to a cooling rack. Cut a small slit in the upper side, about ⅓ of the way down and ideally where you will be cutting the tops off. This allows the steam to escape so they can cool down faster and dry out.
To Make the Lemon Cream Filling
- Add your mixing bowl in the freezer for 10 minutes while you gather the ingredients. Mixing cream in a cold bowl will help the cream whip up much better.
- Pour the cold cream into your mixing bowl and whip to soft peaks. Slowly add in the sugar, while you are still mixing and once you have stiff peaks, add in the vanilla extract. Mix just until combined, then gently fold in the lemon curd in 3 additions so that you don’t deflate the whipped cream. In the last addition, add in the lemon zest.
- Add the mixture to another piping bag, fitted with the star tip of your choice.
- Once the cream puffs have cooled, slice off the tops of each one, setting them aside to place back on once they have been filled.
- Pipe some of the lemon cream into the well of each cream puff, then add the tops back on.
- Alternatively, if you didn’t want to cut the tops off, you can instead, insert the tip of your piping bag into the slits that you cut to allow for steaming and fill each one that way.
- Right before serving, you can the (optional) dusting of powdered sugar over the tops.
Recipe Notes
Makes 28 cream puffs
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Lemon Cream Puffs
Amount per Serving
Calories
120
% Daily Value*
Fat
9
g
14
%
Saturated Fat
6
g
38
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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