Lemon Cream Puffs
Total TimePrep: 20 min. + chilling Bake: 30 min. + cooling
Our daughter in laws mom does this for every Thanksgiving at her cousins house, they are always gone in a flash, maybe 16-20 max people, she needs to triple the recipe, but hers are always vanilla cream filled never lemon-I’ll do lemon ?? as it’s hubby’s favorite. After church there are always goodies
I only used the filling recipe 5 minutes ago and was concerned because people have had trouble so I will comment with what may help others, including anyone that has left previous reviews.You do cook the eggs for the filling---chachtel, you are thinking of the dough. And yes, cakeladyjackie, it is one whole egg beaten. Your whites likely appeared because the mixture was heating too quickly---whites cook faster than yolks hence the need for stir-stir-stir. The trick is to bring up the temp gradually while constantly stirring and remove from heat as soon as it coats a spoon---don't pay attention to the time it takes or the word 'boil' in the recipe. I didn't and it worked for me. A double boiler makes it simple too. :)
cakeladyjackie: You don't cook the eggs. You let the mixture sit for 5 minutes and then you beat in the eggs (beat well). Nothing is said about cooking them, except after making into a batter.
just made this tonight, re:filling--are you sure its 1 whole egg beaten? when I cooked mine, the egg whites started to appear, so I wasted it, did it over and used egg yolks and cooked over a double boiler. they were great after I did this....advise please......
I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day. A little salt added to the dough is good...
I love these! They were simple and sweet. Great for Easter! They do get soggy if not eaten the same day.
The cream puffs were easy to make, but I had problems with the filling. I cooked it for four minutes, and it was very over-done. There was no stirring it (after cooking) for two minutes---it was solid. I finally threw it away and used lemon curd to mix with the whipped cream----then they were delicious.
I made two batches of these for a family gathering and they disappeared almost instantly. I added a quarter tsp salt to the puffs in the second batch and preferred it. We found the lemon flavour pleasantly tart and refreshing.
The cream puffs turned out great but the filling didn't have much of a lemon flavor.