Lemon Creme Puffs

Original Post: https://www.sweetandsavorybyshinee.com/lemon-creme-puffs/

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 62kcal

Author: Shinee Davaakhuu

You will fall in love with these light and puffy pastry shells, filled with creamy tangy lemon curd filling from your very first bite.

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US Customary - Metric

Ingredients

For pastry shells:

2/3 cup (160 ml) water
4 tablespoons (55 g) unsalted butter
1 tablespoon granulated sugar
¼ teaspoon coarse kosher salt
2/3 cup (80 g) all-purpose flour
2 large eggs at room temperature

For Filling:

½ cup (120 ml) heavy whipping cream
2/3 cup (180 g) lemon curd Note 1
Powdered sugar for dusting optional

Instructions

To make the pastry shells:

Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mat.
In a medium saucepan with heavy bottom, combine water, butter, sugar and salt and bring the mixture to a boil over medium high heat.
4 tablespoons unsalted butter, 1 tablespoon granulated sugar, ¼ teaspoon coarse kosher salt, 2/3 cup all-purpose flour
Once the butter is fully melted and the mixture is boiling, remove from heat and add the flour all at once. Then put it back on the burner on medium heat.
Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
Transfer the dough into a medium bowl. Using a electric hand mixer, mix the dough for a few minutes on low speed until the mixture cools to room temperature. (Alternatively, you can use a wooden spoon. Mixer is not required here!)
Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker.
Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart on the prepared baking sheets. Level peaked tops with wet fingertip.
Bake for 25-30 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up. Transfer the shells onto a cooling rack to cool completely. (TIP: If the pastry shells fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)

To make the lemon whipped cream:

Whip the heavy cream until hard peaks form using a electric hand mixer.
½ cup heavy whipping cream, 2/3 cup lemon curd
Fold in the lemon curd and gently mix just until smooth.
Transfer the filling to a pastry bag with a filling tip Wilton 230!

To fill the creme puffs:

Pipe the filling into each pastry shell through a small hole on the side. (Mine usually have a small hole somewhere, but you can also make a small slit with a knife.)
Arrange the creme puffs on a platter and dust with powdered sugar, if desired.
Powdered sugar for dusting

Notes

Note 1: I used this homemade lemon curd. This lemon whipped cream has an intense lemon flavor. If you want milder lemon flavor, feel free to reduce the lemon curd amount. TIP: Start with half of the lemon curd amount and add more to taste.

Make Ahead Instructions:
You can make the creme puff shells and lemon curd filling in advance. Then, store them separately until you’re ready to serve. I recommend making the whipped cream when you're ready to assemble the dessert.
- Unfilled creme puffs can be stored at room temperature for up to 1 day or frozen for up to 3 months.
- Homemade lemon curd will stay fresh in an airtight container in the refrigerator for up to 2 weeks.

Storing Tips:
For the best texture, filled creme puffs should be enjoyed within a couple of hours. But, that doesn’t mean leftovers need to go to waste! Store leftover lemon creme puffs in an airtight container in the refrigerator for up to 1 day.

Nutrition

Servings: 1 serving

Calories: 62kcal

Carbohydrates: 6g

Protein: 1g

Fat: 4g

Sugar: 3g

Sodium: 56mg