Ingredients
For the Pâte à Choux:
- 1 cup all purpose flour
- 4 whole eggs (room temperature)
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup water
- 1/4 cup whole milk
- 2 teaspoons granulated sugar
- pinch of salt
For the Lemon Cream Filling:
- 1 1/2 cups cold heavy cream
- 1/2 cup lemon curd
- 1/4 cup powdered sugar
- 1 1/2 teaspoons vanilla extract
- zest of 1 lemon
- Optional: powdered sugar for dusting over the tops
Instructions
- Prepare the Pâte à Choux Dough: Preheat your oven to 400°F (200°C). In a saucepan over medium heat, combine the milk, water, sugar, salt, and butter. Bring the mixture to a boil. Remove from heat and add the flour all at once, stirring vigorously until the flour is fully absorbed and the dough forms a ball. Return the saucepan to the heat and stir continuously for 2 minutes to cook out the raw flour taste.
- Cool the Dough and Prepare Piping: Transfer the dough to a mixing bowl and let it cool for about 2 minutes. Meanwhile, line a baking sheet with parchment paper and set up a piping bag fitted with a large round tip (or use a resealable plastic bag with the corner cut off).
- Incorporate Eggs: Using a hand mixer, mix the dough for 1-2 minutes to cool it further. Then add the eggs one at a time, fully mixing each in before adding the next. Continue mixing until the dough is smooth, thick, and elastic.
- Pipe the Dough and Bake: Pipe small mounds of dough on the prepared baking sheet, leaving about 2 inches between each. Wet your finger and gently flatten the tip of each mound to prevent burning. Bake for 25-30 minutes until puffed and golden, taking care not to open the oven for the first 20 minutes to prevent deflation. Use the oven light to observe.
- Cool and Dry: Remove the baked cream puffs to a cooling rack. Cut a small slit in the upper side of each puff about one-third of the way down to allow steam to escape and help them dry out.
- Prepare the Lemon Cream Filling: Place a mixing bowl in the freezer for 10 minutes. Pour the cold heavy cream into the chilled bowl and whip to soft peaks. Gradually add the powdered sugar while whipping. Continue whipping to stiff peaks, then mix in vanilla extract gently. Fold the lemon curd into the whipped cream in three additions to retain volume. Fold in the lemon zest during the last addition.
- Assemble the Cream Puffs: Transfer the lemon cream filling to a piping bag fitted with a star tip. Once the puffs are cool, slice off their tops and reserve them. Pipe the lemon cream into the hollow of each puff, then replace the tops. Alternatively, fill the cream puffs by inserting the piping tip into the slit made earlier without removing the tops.
- Serve: Just before serving, dust the tops with powdered sugar if desired for a pretty finish.
Notes
- Use room temperature eggs for easier incorporation into the dough.
- Do not open the oven early to prevent collapse of the cream puffs.
- Keeping the mixing bowl chilled improves whipping of heavy cream.
- Folding lemon curd gently maintains light and fluffy whipped cream texture.
- These cream puffs are best served the same day for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
