Cream Puffs, Lemon
Source of Recipe
from Doreen Martin
Recipe Link: http://www.allrecipes.com Prep Time: 20 Minutes
Cook Time: 30 Minutes
Lemon Cream Puffs
for the puff:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
for the cream filling:
1 egg, beaten
1/3 cup sugar
3 Tablespoons lemon juice
2 Tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons powdered confectioners sugar
Heat oven to 400 degrees F.
for the puff:
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.
2. Drop by rounded tablespoonfuls 3 inches apart onto greased baking sheets.
Bake for 30-35 minutes or until golden brown.
Remove to wire racks.
Immediately split puffs and remove tops; discard soft dough from inside.
(see other's comments note from below)
Set puffs and tops aside to cool.
For the cream filling:
3. In a small heavy saucepan, combine the egg, sugar, lemon juice and butter.
Bring to a boil over medium heat.
Ccook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
4. Remove from the heat.
Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
Transfer to a bowl; pressing plastic wrap onto surface of filling.
Chill for 1 hour or until partially set.
5. In a mixing bowl, beat cream and sugar until stiff peaks form.
Fold into lemon mixture.
Fill puffs.
Replace tops.
Dust with powdered confectioners sugar, if desired.
Makes 10 servings.
Others comments:
- I love these cream puffs.
I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4.
If after adding 3 large eggs, the dough is thick and fall steadily from the
beaters when you lift them out of the bowl, you don't have to add the 4th egg.
Add the 4th egg Only if the dough still clinging to the beaters. I stored it
in the freezer and the filling tasted like ice-cream. Yummylicious.
- I found this recipe helpful, but didn't see the need to scoop out the soft dough.
Once baked and cooled, I didn't have a lot of soft dough inside of these.
I love sweetened whipped cream and found it to my liking when I made these.
I just made certain that the heavy cream was whipped to form stiff peaks and
filled the cream puffs rather full, serving them immediately is the trick!
If you cannot serve them right away, I suggest freezing them.
Take them out of the freezer about an hour before you do serve them.
You can drizzle chocolate syrup or melted chocolate chips across tops if desired.
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