These Light Lemon Cream Puffs are perfect for a warm spring or summer day. With a filling light as a cloud, but filled with delicious lemon, these cream puffs are sure to impress.
Servings 12Puffs
Ingredients
Pastry
1/4CupButter
1/2CupWater
1/2Cupall-purpose flour
1/8tsp.salt
1tsp.Vanilla extract
2Eggs
Filling
1/2CupHeavy cream
1/2CupLemon 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
These can be made ahead and stored if refrigerator. They can also be frozen, and they will thaw if left at room temperature for 20-30 minutes.