Cream Puffs With Lemon-Cream Filling Recipe

Name: Cream Puffs With Lemon-Cream Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup sugar; 1 large egg; 1/4 cup fresh lemon juice; 1 1/2 teaspoons finely grated lemon peel; Pinch of salt; 3 tablespoons unsalted butter, diced; 1 cup chilled heavy whipping cream; 3/4 cup water; 3/4 cup whole milk; 3/4 cup (1 1/2 sticks) unsalted butter, diced; 1/2 teaspoon salt; 1 1/2 cups sifted all purpose flour (sifted, then measured); 6 large eggs, divided; Robin Eggs malted milk candy (optional); 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped; Pastry bag with 1/2-inch plain round tip

Servings: persons

1/2 cup sugar
1 large egg
1/4 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
Pinch of salt
3 tablespoons unsalted butter, diced
1 cup chilled heavy whipping cream
3/4 cup water
3/4 cup whole milk
3/4 cup (1 1/2 sticks) unsalted butter, diced
1/2 teaspoon salt
1 1/2 cups sifted all purpose flour (sifted, then measured)
6 large eggs, divided
Robin Eggs malted milk candy (optional)
4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
Pastry bag with 1/2-inch plain round tip

1
Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.
2
Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. DO AHEAD:
3
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425u00b0F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.
4
Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.
5
Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350u00b0F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.
6
Cut each puff horizontally in half; pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Place egg-shaped candy atop filling, if desired. Press on puff tops to adhere.
7
Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over water; stir until completely melted and smooth. Using teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.

1284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup sugar, 1 large egg, 1/4 cup fresh lemon juice, 1 1/2 teaspoons finely grated lemon peel, and more.

Yes, Cream Puffs With Lemon-Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cream Puffs With Lemon-Cream Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions