Recipes

Cream Puffs with Lemon-Cream Filling

1 Mins read
0
33
0
Share
Scroll to recipe

Introduction

Discover the delightful world of Cream Puffs with Lemon-Cream Filling, an indulgent treat that combines a flaky pastry shell filled with tangy lemon cream. This classic French dessert offers a perfect balance of sweet and tart flavors.

Tips for this Recipe

  • Ensure all ingredients are at room temperature before beginning to mix.
  • For best results, use the specified equipment as listed in the recipe description.
  • Maintain precise measurements for a consistent and delicious outcome.

Why you will love this recipe

The Cream Puffs with Lemon-Cream Filling are more than just a dessert; they’re an experience. Each bite transports you to the elegance of French patisserie, combining the classic appeal of cream puffs with the refreshing zest of lemon cream filling.

Ingredients

  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • Pinch of salt
  • 3 tablespoons unsalted butter, diced
  • 1 cup chilled heavy whipping cream
  • 3/4 cup water
  • 3/4 cup whole milk
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 1/2 cups sifted all purpose flour (sifted, then measured)
  • 6 large eggs, divided

Adviced equipment

  • Stand Mixer with Paddle Attachments
  • Digital Kitchen Scale (Kgs)
  • Silicone Pastry Brushes
  • Springform Pan, 9-inch
  • Piping Bags and Tips Set
  • Cooling Rack (Bundt Pans)
  • Electric Dough Roller (Handheld), 8 Inches
  • Heat-resistant Silicone Spatula
  • Digital Oven Thermometer

History of the recipe

The history of cream puffs stretches back to medieval times in France, where they were known as “choux à la crème”. The addition of lemon-cream filling is a twist on this classic dessert that evolved over centuries. Recipe variations have emerged globally, but the heart and soul remain unchanged – simple ingredients transformed into an exquisite delicacy.

Fun facts about this recipe

Cream Puffs with Lemon-Cream Filling exemplify culinary craftsmanship through their simplicity and depth of flavor. Did you know that the key to perfect puffs lies in the precise steam cooking process? Additionally, using high-quality ingredients like Lindt or Perugina white chocolate elevates these desserts into a gourmet experience.

Share
Cream Puffs with Lemon-Cream Filling

Cream Puffs with Lemon-Cream Filling

amanda

Equipment

  • Stand Mixer with Paddle Attachments - ideal for mixing dough and filling smoothly

  • Digital Kitchen Scale (Kgs) - essential for precise measurements of ingredients

  • Silicone Pastry Brushes - great for applying egg wash to puffs before baking

  • Springform Pan, 9-inch - perfect size for making individual cream puffs

  • Piping Bags and Tips Set - useful for piping the lemon cream filling

  • Cooling Rack (Bundt Pans) - to cool the baked puffs without them sitting in water residue

  • Electric Dough Roller (Handhulled), 8 Inches - can help with rolling out dough thinly

  • Heat-resistant Silicone Spatula - for handling hot ingredients and delicate pastry components

  • Digital Oven Thermometer - ensures accurate oven temperature for perfect puffs

  • Rolling Pin (Handheld), 12 Inches - can be used to flatten the dough before baking if needed

Ingredients

  • 1/2 cup sugar

  • 1 large egg

  • 1/4 cup fresh lemon juice

  • 1 1/2 teaspoons finely grated lemon peel

  • Pinch of salt

  • 3 tablespoons unsalted butter, diced

  • 1 cup chilled heavy whipping cream

  • 3/4 cup water

  • 3/4 cup whole milk

  • 3/4 cup (1 1/2 sticks) unsalted butter, diced

  • 1/2 teaspoon salt

  • 1 1/2 cups sifted all purpose flour (sifted, then measured)

  • 6 large eggs, divided

  • Robin Eggs malted milk candy (optional)

  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

  • Pastry bag with 1/2-inch plain round tip

Instructions

1

Instruction 1

Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.
2

Instruction 2

Transfer lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled.
3

Instruction 3

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirring occasionally. Add 1 egg and, still using wooden spoon, beat until blended. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.
4

Instruction 4

Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smooth tops of mounds.
5

Instruction 5

Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350°F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.
6

Instruction 6

Cut each puff horizontally in half; pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Place egg-shaped candy atop filling, if desired. Press on puff tops to adhere.
7

Instruction 7

Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over water; stir until completely melted and smooth. Using teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.
0
33
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *