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Lemon Cream Puffs

Lemon Cream Puffs

Preparation time
15m
Cooking time
10m
Waiting time
1h

Ingredients

For 12 people ()

Recipe

  • 1/4 cup(s) powdered sugar
  • 1/2 cup(s) butter
  • 4 lg eggs
  • 1/3 cup(s) milk
  • 1 cup(s) water
  • 1 cup(s) heavy cream, whipped to stiff peaks
  • 2 tablespoon(s) lemon juice
  • 1 tablespoon(s) sugar
  • 8 ounce(s) cream cheese, softened
  • 1 cup(s) flour

Lemon Cream Puffs Directions

  1. Preheat oven to 425
  2. In a saucepan over medium high heat, add your butter, water and sugar and stir until melted and bring to boil
  3. Add in your flour, stirring quickly, continue to stir to cook away your moisture a llittle until the dough pulls away and starts forming a ball
  4. Remove from heat and place in bowl to cool for about 5 min
  5. Mix in your eggs once at a time making sure to fully combine each egg after each addition
  6. Add your dough to a piping bag and pipe out about 2 inch mounds on a silpat or parchment lined baking sheet. Flatten the peaks a bit with a little water by dabbing them with finger so you don't get any peaks on finished puffs
  7. Bake in oven for 10 min then reduce heat to 350, do not open oven, and bake for about 15-20 min longer or until golden
  8. Remove from oven and let cool
  9. To make filling
  10. In bowl whip your heavy cream until stiff peaks form, set aside
  11. In another bowl beat your cream cheese until smooth
  12. Add in your powdered sugar, milk and lemon juice and continue to beat until combined
  13. Fold in whipeed cream until mixture is light and fluffy
  14. cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling
  15. Sprinkle with powdered sugar and serve

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