Lemon Cream Puffs (Choux Pastry)
Ingredients:
For the Choux Pastry:
1/2 cup unsalted butter
1 cup water
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Lemon Curd:
1/2 cup fresh lemon juice (about 2-3 lemons)
Zest of 1 lemon
1/2 cup sugar
3 large eggs
1/4 cup unsalted butter, cut into small pieces
For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:
Powdered sugar (for dusting)
Crushed nuts (optional)
Instructions:
Make the Choux Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, sugar, and salt. Heat over medium heat until the butter melts and the mixture comes to a boil.
Once it boils, add the flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let it cool for about 5 minutes.
Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy.
Transfer the dough to a piping bag (or use a plastic zip-top bag with the tip cut off) and pipe 6-8 large mounds onto the baking sheet.
Bake for 20-25 minutes or until golden brown and puffed. Do not open the oven door during the first 15 minutes of baking.
Once baked, let the choux puffs cool completely on a wire rack.
Make the Lemon Curd:
In a heatproof bowl, whisk together the lemon juice, zest, sugar, and eggs.
Place the bowl over a saucepan of simmering water (double boiler method). Stir constantly until the mixture thickens, about 8-10 minutes.
Remove from heat and whisk in the butter until smooth. Let the lemon curd cool completely before using.
Make the Whipped Cream:
In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Cream Puffs:
Once the choux puffs are cooled, carefully slice them in half horizontally.
Spoon or pipe a generous amount of lemon curd into the bottom half of each puff.
Top the lemon curd with a dollop of whipped cream.
Place the top half of the puff on top of the whipped cream.
Garnish and Serve:
Dust the cream puffs with powdered sugar and sprinkle crushed nuts on top for added crunch (optional).
Serve immediately and enjoy these delicious lemony treats!
These lemon cream puffs are light, tangy, and perfect for a sweet treat. Enjoy!