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Lemon Cream Puffs
Sweet treats for everybunny
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Recipe - Welcome
2022 March April CC_Lemon Cream Puffs 600x360.jpg
Lemon Cream Puffs
Prep Time90 Minutes
Servings14
0
svg/info/recipe-calories Created with Sketch. Calories260
Ingredients
1 cup plus 1 Tbs water, divided
1/2 cup (1 stick) butter, cut into pieces
1 tsp sugar
1/2 tsp salt
1 cup all purpose flour
5 eggs, divided
2 cups whipping cream
1/2 cup lemon curd
1 large lemon, zest only
powdered sugar, for serving
Directions
  1. Preheat oven to 375° F. In a saucepan, combine 1 cup of water, butter, sugar and salt over medium heat. 
  2. Bring to a boil, and quickly add the flour. Begin stirring vigorously with a wooden spoon over low heat until the dough begins to pull away from the sides of the pan and comes together in a ball. Continue stirring for 2 minutes until a film forms on the bottom of the pan.
  3. Remove from heat, and transfer dough to a bowl. 
  4. Let cool for 5 minutes. Begin adding 4 of the eggs, one at a time. Let each egg thoroughly incorporate before adding another. The dough should be smooth, glossy and thick enough to hold a peak. 
  5. Transfer dough to a piping bag fitted with a 5/8-inch tip. Pipe dough into 1 1/2-inch circles (28 total) onto parchment-lined baking sheets. 
  6. Make the egg wash by combining the remaining egg with 1 tablespoon of water. Brush the tops, and smooth down any pointed peaks created from piping. 
  7. Bake for 30 to 35 minutes until puffs rise and are golden-brown. Let cool before filling. 
  8. Whip the cream to stiff peaks. Fold in the lemon curd and zest. Fill the puffs with cream. (Puffs can be filled two ways. One way is by cutting the puff in half and spooning cream into the center. The other way is to fill a piping bag with the cream. Cut a small “x” on the bottom of each puff, and pipe the cream into the center.)
  9. Sprinkle the puffs with powdered sugar before serving.
Nutritional Information

Per Serving (2): 

Calories: 260, Fat: 22 g (13 g Saturated Fat), Cholesterol: 125 mg, Sodium: 125 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 4 g

90 minutes
Prep Time
0 minutes
Cook Time
14
Servings
svg/info/recipe-calories Created with Sketch.
260
Calories

Shop Ingredients

Makes 14 servings
1 cup plus 1 Tbs water, divided
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Brookshire's Drinking Water, Purified - 2.5 Gallon
$3.59$1.44/gal
1/2 cup (1 stick) butter, cut into pieces
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Brookshire's Salted Butter, 4 Quarters - 4 Each
$4.79$1.20 each
1 tsp sugar
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Brookshire's Extra Fine Granulated Sugar - 2 Each
$1.99$1.00 each
1/2 tsp salt
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Brookshire's Table Salt - 26 Ounce
$0.79$0.03/oz
1 cup all purpose flour
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Brookshire's All-Purpose Flour - 2 Pound
$1.59$0.80/lb
5 eggs, divided
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Brookshire's Jumbo Eggs - 12 Each
$3.99$0.33 each
2 cups whipping cream
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Brookshire's Whipping Cream, Ultra-Pasteurized - 1 Pint
$3.29$3.29/pt
1/2 cup lemon curd
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Dickinson's Lemon Curd - 10 Ounce
$3.99$0.40/oz
1 large lemon, zest only
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Fresh Lemon - 1 Each
$0.99
powdered sugar, for serving
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Brookshire's Confectioner's Powdered Sugar - 2 Each
$2.19$1.10 each

Nutritional Information

Per Serving (2): 

Calories: 260, Fat: 22 g (13 g Saturated Fat), Cholesterol: 125 mg, Sodium: 125 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 4 g

Directions

  1. Preheat oven to 375° F. In a saucepan, combine 1 cup of water, butter, sugar and salt over medium heat. 
  2. Bring to a boil, and quickly add the flour. Begin stirring vigorously with a wooden spoon over low heat until the dough begins to pull away from the sides of the pan and comes together in a ball. Continue stirring for 2 minutes until a film forms on the bottom of the pan.
  3. Remove from heat, and transfer dough to a bowl. 
  4. Let cool for 5 minutes. Begin adding 4 of the eggs, one at a time. Let each egg thoroughly incorporate before adding another. The dough should be smooth, glossy and thick enough to hold a peak. 
  5. Transfer dough to a piping bag fitted with a 5/8-inch tip. Pipe dough into 1 1/2-inch circles (28 total) onto parchment-lined baking sheets. 
  6. Make the egg wash by combining the remaining egg with 1 tablespoon of water. Brush the tops, and smooth down any pointed peaks created from piping. 
  7. Bake for 30 to 35 minutes until puffs rise and are golden-brown. Let cool before filling. 
  8. Whip the cream to stiff peaks. Fold in the lemon curd and zest. Fill the puffs with cream. (Puffs can be filled two ways. One way is by cutting the puff in half and spooning cream into the center. The other way is to fill a piping bag with the cream. Cut a small “x” on the bottom of each puff, and pipe the cream into the center.)
  9. Sprinkle the puffs with powdered sugar before serving.