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Lemon Cream Puffs

Light and airy choux pastry filled with silky lemon cream for an elegant and refreshing dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 cream puffs
Course: Dessert
Cuisine: European, French
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 0.5 cup water
  • 0.5 cup milk
  • 0.5 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 eggs large
Lemon Cream Filling
  • 1 cup heavy cream
  • 0.5 cup lemon curd
  • 2 tbsp powdered sugar

Equipment

  • Saucepan
  • Mixing bowls
  • Baking sheet
  • Wire rack

Method
 

  1. Preheat oven to 400°F (200°C) and line baking sheet with parchment paper.
  2. Boil water, milk, butter, and salt, then stir in flour until dough forms.
  3. Cool slightly, then add eggs one at a time until smooth.
  4. Pipe dough onto baking sheet and bake until puffed and golden.
  5. Whip cream with powdered sugar and fold in lemon curd.
  6. Fill cooled puffs with lemon cream and serve.

Notes

Fill cream puffs just before serving for the best texture.