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Strawberry-Lemon Cream Puffs

 Strawberry-Lemon Cream Puffs
A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. "My husband is impressed with their great taste and appearance. I like how easy the puffs are to make," pens Janice Mitchell from Aurora, Colorado.
10 ServingsPrep: 20 min. Bake: 30 min. + cooling


  • 1 cup water
  • 1/4 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs
  • 1/4 cup sugar
  • 1-1/2 tablespoons cornstarch
  • 1 can (5 ounces) evaporated milk
  • 1 cup (8 ounces) vanilla yogurt
  • 1-1/2 teaspoons McCormick® Pure Lemon Extract
  • 1/4 teaspoon butter flavoring
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon confectioners' sugar


  • In a large saucepan, bring water and butter to a boil. Add flour all
  • at once and stir until a smooth ball forms. Remove from the heat;
  • let stand for 5 minutes. Add eggs, one at a time, beating well after
  • each addition. Continue beating until mixture is smooth and shiny.
  • Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
  • Bake at 400° for 30 minutes or until golden brown. remove to wire
  • racks. Immediately split puffs open and remove tops; discard soft

2 of 2

Strawberry-Lemon Cream Puffs (continued)

Directions (continued)

  • dough from inside. Cool puffs.
  • For filling, combine sugar and cornstarch in a saucepan. Stir in milk
  • and yogurt until smooth. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Remove from the heat. Stir in lemon
  • extract and butter flavoring. Cool. Fold in strawberries. Chill.
  • Fill the cream puffs just before serving. Dust with confectioners'
  • sugar. Yield: 10 servings.
Nutritional Facts: 1 serving (1 each) equals 192 calories, 8 g fat (5 g saturated fat), 104 mg cholesterol, 101 mg sodium, 22 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.