A few years ago I got up the courage to make cream puffs for the first time. I had convinced myself they would be challenging – technical, mostly – and reserved an entire Sunday afternoon to getting it right. Well, it turns out, there is absolutely nothing to be afraid of with cream puffs, and I will explain why with these Foolproof Light Lemon Cream Puffs.
This pastry takes, oh, about 10 minutes to put together before you bake it and let the oven do the rest of the work. So as long as you get the mixture hot/warm enough and work quickly, this recipe for pâte à choux is truly foolproof. Since this is a small batch (a perfect dozen!) the dough requires very little heat. Mixing it thoroughly with a wooden spoon is key, but otherwise, your mostly adding ingredients to a pot!
As for the piping, I suppose that is where it takes practice to get the perfect shape you are looking for. Some of mine came out perfectly round, while others had a more double-decker vibe to them and resembled rubber ducks. If you stayed focus, you should be able to pipe a dozen uniform pastries – no problem.
Meanwhile, this filling is SO easy and SO TASTY! It is light, and airy, and all you need is cream and lemon curd. For the curd, you can get store bought, or you can make it yourself. This filling is fluffy like a lemon cloud and has the perfect sweetness and tartness to it. When paired with the pastry it combines for a very substantial dessert that you will keep wanting to eat. If you need a quick, extremely impressive but not actually very hard at all treat, whip these foolproof light lemon cream puffs up – you will not be disappointed.
Foolproof Light Lemon Cream Puffs
Ingredients
Pastry
- 1/4 Cup Butter
- 1/2 Cup Water
- 1/2 Cup all-purpose flour
- 1/8 tsp. salt
- 1 tsp. Vanilla extract
- 2 Eggs
Filling
- 1/2 Cup Heavy cream
- 1/2 Cup Lemon curd
Instructions
Pastry
- Preheat oven to 400 degrees F and line baking sheet with parchment paper.
- In a small saucepan, heat the butter and water until it comes to a boil. Remove from heat and add the flour and salt. Stir with a wooden spoon until the flour is incorporated and a dough ball comes together.
- Add the vanilla and two eggs stirring quickly until well mixed.
- Fill a piping bag with the dough, and create a tip opening about the size of a dime. Pipe 12 mounds onto lined baking sheet.
- Place in preheated oven and cook for 20-22 minutes, until the tops of the pastry turns a golden brown. Remove from heat and let cool while you make the filling.
Filling & Assembly
- In a medium bowl, use a mixer to whip the heavy cream until stiff peaks form, about 3 minutes. Gently fold the lemon curd into the mixture until mostly combined. Place filling into piping bag
- Cut the pastries part way through the middle so the top and bottom half are still slightly connected. Pipe about 1 1/2 Tbsp. of filling into each cream puff. Dust with powdered sugar and serve.
Notes
