Strawberry-Lemon Cream Puffs Recipe

Strawberry-Lemon Cream Puffs Recipe
Strawberry-Lemon Cream Puffs Recipe photo by Taste of Home
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Strawberry-Lemon Cream Puffs Recipe

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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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup water
  • 1/4 cup butter (no substitutes)
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 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 lemon extract
  • 1/4 teaspoon butter flavoring
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon confectioners' sugar

Directions

In a saucepan, bring water and butter to a boil. Add flour all at once, stirring 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. 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 dough from inside. Set puffs and tops aside to cool.
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. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar. Yield: 10 servings.
Originally published as Strawberry-Lemon Cream Puffs in Country Woman May/June 2002, p40

Nutritional Facts

1 each: 192 calories, 8g fat (5g saturated fat), 104mg cholesterol, 101mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 6g protein.

  • 1 cup water
  • 1/4 cup butter (no substitutes)
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 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 lemon extract
  • 1/4 teaspoon butter flavoring
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon confectioners' sugar
  1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring 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. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
  2. Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
  3. 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. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar. Yield: 10 servings.
Originally published as Strawberry-Lemon Cream Puffs in Country Woman May/June 2002, p40

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