Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium heat, then add flour all at once and stir vigorously until the dough pulls away from the sides. Let cool slightly.
- Transfer the dough to a mixing bowl and add eggs one at a time, mixing well after each addition until smooth and shiny.
- Preheat oven to 400°F (200°C). Pipe the dough into small rounds on a parchment-lined baking sheet. Bake for 20-25 minutes until golden and crisp. Cool on a wire rack.
- Whip the heavy cream with powdered sugar and lemon zest until soft peaks form. Fold in vanilla extract.
- Gently fold lemon juice into the whipped cream to create a zesty filling.
- Using a piping bag, fill each pastry shell with lemon cream filling. Garnish with powdered sugar, lemon zest, or mint leaves.
Notes
- Ensure to cool the pastry shells completely before filling to maintain crispness.
- Fill the puffs just before serving for the best texture.
- For a visual twist, sprinkle with extra lemon zest or garnish with fresh mint leaves.
- Make ahead by filling just before serving to keep them fresh and crisp.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking, Whipping, Filling
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cream puff
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg