Lemon Cream Puffs
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
YIELD: 10 servings.
The fluffy filling for these light crisp shells has a delectable citrus flavor. —Doreen Martin, Kitimat, British Columbia
Ingredients
-
1/2 cup water
-
1/4 cup butter, cubed
-
1/2 cup all-purpose flour
-
2 eggs
-
LEMON FILLING:
-
1 egg, beaten
-
1/3 cup sugar
-
3 tablespoons lemon juice
-
2 tablespoons butter, cubed
-
1 cup heavy whipping cream
-
2 teaspoons sugar
-
Confectioners' sugar
Directions
-
1.
Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
-
2.
Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
-
3.
For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.
-
4.
In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts
1 cream puff: 217 calories, 17g fat (10g saturated fat), 114mg cholesterol, 79mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC