Springtime Lemon Cream Puffs Recipe

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These Lemon Cream Puffs are the ultimate spring dessert — airy golden pastry shells filled with luscious lemon custard cream. The texture is divine: crisp on the outside, soft and hollow inside, and filled with creamy lemon bliss.
Perfect for brunches, Easter gatherings, or afternoon tea, these puffs look as stunning as they taste!

Ingredients

For the Choux Pastry (Pâte à Choux):

  • ½ cup (120 ml) water
  • ½ cup (120 ml) milk
  • ½ cup (115 g) unsalted butter
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the Lemon Cream Filling:

  • 1 cup (240 ml) milk
  • 3 egg yolks
  • ¼ cup (50 g) granulated sugar
  • 2 tbsp cornstarch
  • Zest of 1 large lemon
  • Juice of 1 lemon (about 2 tbsp)
  • 1 tbsp unsalted butter
  • ½ cup (120 ml) heavy cream, whipped

For Garnish:

  • Powdered sugar (for dusting)
  • Lemon zest curls or small mint leaves (optional)

Instructions

Step 1: Make the Choux Pastry

  1. Preheat oven to 400°F (200°C).
  2. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
  3. Remove from heat and stir in flour all at once, mixing until it forms a ball.
  4. Return to low heat and stir for about 1 minute to dry the dough slightly.
  5. Transfer dough to a bowl. Let cool for 3–4 minutes.
  6. Beat in eggs one at a time, mixing well after each until smooth and glossy.
    (The dough should be thick but pipeable.)

Step 2: Pipe and Bake

  1. Transfer the dough to a piping bag fitted with a round or star tip.
  2. Pipe small mounds (about 1½ inches wide) onto a parchment-lined baking sheet.
  3. Smooth any peaks with a wet finger.
  4. Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (175°C) and bake another 20–25 minutes, until puffed and golden.
  5. Turn off the oven, crack the door open, and let them cool inside for 10 minutes to prevent collapse.

Step 3: Make the Lemon Cream

  1. In a saucepan, whisk together egg yolks, sugar, and cornstarch until smooth.
  2. Gradually add milk while whisking constantly.
  3. Add lemon zest and cook over medium heat, whisking until thickened (about 5–6 minutes).
  4. Remove from heat, stir in butter and lemon juice.
  5. Let cool completely, then fold in whipped cream for a light, mousse-like texture.
  6. Chill for at least 30 minutes.

Step 4: Fill the Cream Puffs

  1. Slice the cooled puffs in half horizontally (or make a small hole underneath).
  2. Spoon or pipe the lemon cream inside each puff.
  3. Replace the tops and dust with powdered sugar.

Serving Suggestions

  • Serve on a platter garnished with lemon zest curls or edible flowers for a spring look.
  • Add a few fresh berries (like raspberries or blueberries) for a colorful contrast.
  • Drizzle with white chocolate for an extra elegant touch.

Tips for Success

  • Ensure the oven temperature is accurate — a hot start helps the puffs rise properly.
  • Let the lemon cream chill fully for stability before filling.
  • You can make the shells a day ahead; store in an airtight container and fill before serving.

Variations

  • Lemon Blueberry Cream Puffs: Add a few fresh blueberries to the filling.
  • Limoncello Twist: Add 1 tbsp Limoncello liqueur to the lemon cream for adults.
  • Mini Cream Puffs: Pipe bite-size puffs for parties or dessert tables.

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