Lemon Cream Puffs: A Delicate Dessert with a Citrusy Twist
These Lemon Cream Puffs are the perfect balance of light, airy pastry and creamy, citrusy filling. With a crisp choux shell and a luscious lemon curd-marshmallow fluff filling, they make an elegant dessert for any occasion!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6-8 serves
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
For the Choux Pastry:
- Water
- Unsalted butter
- All-purpose flour
- Salt
- Eggs
For the Lemon Filling:
- Fresh lemon juice
- Lemon zest
- Granulated sugar
- Egg yolks
- Unsalted butter
- Marshmallow fluff
For Assembly:
- Powdered sugar (for dusting)
- Whipped cream (optional for garnish)
Instructions
- Prepare the Choux Pastry: In a saucepan, heat water, butter, and salt until boiling. Add flour and stir continuously until the dough pulls away from the sides. Remove from heat and let cool slightly.
- Incorporate Eggs: Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
- Bake the Shells: Pipe small rounds of dough onto a baking sheet and bake at 375°F (190°C) for 25-30 minutes, until golden and puffed.
- Prepare the Lemon Filling: In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks over low heat. Cook until thickened, then remove from heat and stir in butter and marshmallow fluff.
- Assemble the Cream Puffs: Slice the cooled pastry shells in half, fill with the lemon mixture, and dust with powdered sugar.
- Serve and Enjoy: Optionally, top with a dollop of whipped cream for extra indulgence!
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: Best enjoyed fresh, but you can crisp up the shells in a low oven if needed.
- Variations: Swap lemon curd for vanilla or chocolate custard for a different twist.