Strawberry-Lemon Cream Puffs – a delicious recipe with water, butter, flour, eggs, sugar, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2
Drop by 1/4 cupfuls 3 in. apart onto greased
3
.
4
Bake at 400u00b0 for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs.
5
For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill.
6
Fill the cream puffs just before serving. Dust with confectioners' sugar.
755
kcal
Calories
25
g
Fat
78
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup water, 1/4 cup butter, cubed, 1 cup all-purpose flour, 4 large eggs, and more.
Yes, Strawberry-Lemon Cream Puffs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
