Lemon Cream Puffs
One of my favorite treats is a delicious Cream Puff Pastry, but I realized that I had never even tried to make them before. In my head they were hard to make and something I didn't want to try until last week. I found that these are actually really easy to make and don't take much time at all!
I decided to make a yummy Lemon Whip Cream filling too, most of you know that lemon is my favorite flavor so this was an amazing combination! My new favorite treat to make! Although, I did promise my boys I would make them a chocolate version soon! So watch for that to come up next!
How to Make Lemon Filled Cream Puffs
Ingredients You Need
- 1 Cup Boiling WAter
- ½ Cup Butter
- 1 Cup Flour
- ½ Teaspoon Salt
- 4 Eggs
Instructions
Step 1 - Bring 1 cup water to a boil in a saucepan
Step 2 - Add the butter to the water and stir until it is melted
Step 3 - Add the flour and salt to the water mix all at once
Step 4 - Stir until a ball is formed
Step 5 - Remove from the heat and add the eggs one at a time and beat after each addition
Step 6 - Let stand for 10 minutes
Step 7 - Drop the dough on a cookie sheet by putting the dough into a zip lock bag, snip off the corner and pipe the dough on to the cookie sheet
Step 8 - Bake in a preheated 375 degree oven for 20-30 minutes
What you Need for the Lemon Whipped Cream Filling
- 1 ½ Cups Heavy Cream
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Rodelle Lemon Extract
- Zest from one lemon
Instructions
Step 1 - Whip the Heavy Cream in a stand mixer until it starts to thicken
Step 2 - Add the Powdered Sugar, Lemon Extract and Lemon Zest and mix until medium peaks form
Step 3 - Cut the Cream Puffs in half and pipe the Lemon Whip Cream into the center. top with Powdered Sugar and Enjoy!
How amazing do these look? Can you believe they only took about an hour to make? You will really impress your friends and family with this treat!
Lemon Cream Puffs
Ingredients
For The Pastry
- 1 Cup Boiling Water
- ½ Cup Butter
- 1 Cup Flour
- ½ Teaspoon Salt
- 4 Eggs
For the Filling
- 1 ½ Cups Heavy Cream
- 3 Tablespoons Powdered Sugar
- 1 Teaspoon Lemon Extract
- Zest from one lemon
Instructions
For The Pastry
- Bring 1 cup water to a boil in a saucepan
- Add the butter to the water and stir until it is melted
- Add the flour and salt to the water mix all at once
- Stir until a ball is formed
- Remove from the head and add the eggs one at a time and beat after each addition
- Let stand for 10 minutes
- Drop the dough on a cookie sheet by putting the dough into a zip lock bag, snip off the corner and pipe the dough on to the cookie sheet
- Bake in a preheated 375 degree oven for 20-30 minutes
For the Filling
- Whip the Heavy Cream in a stand mixer until it starts to thicken
- Add the Powdered Sugar, Lemon Extract and Lemon Zest and mix until medium peaks form
- Cut the Cream Puffs in half and pipe the Lemon Whip Cream into the center. top with Powdered Sugar and Enjoy!
Lemon Honey Suckers
I have not made these yet but I can't wait to, I love lemon. Can you tell me about how many you get from the way the recipe is written? Thanks, Karen
Having trouble seeing recipe. But I would like to.
I haven't made cream puffs yet either, but I have wanted to. I make a similar lemon whip cream, I just make a lemon curd and then put a few spoonfulls in, ooh or make a cream cheese lemon whip cream. Now I need to get baking.
I've never made cream puffs either, Chrissy...I just assumed they were way too complicated and time-consuming for me. You've convinced me to try them! I have a lemon-loving son who would devour these. 🙂