Saturday, May 27, 2017

Lemon Cream Puffs

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Light and delicious these Lemon Cream Puffs are baked until puffy and filled with a light lemon cream filling! A perfect addition to your dessert line!
Course: Dessert
Cuisine: American
Servings: 12
Calories: 210 kcal
Cream Puffs:
  • 1 cup heavy cream whipped to stiff peaks
  • 8 oz cream cheese softened
  • 1/4 cup powdered sugar
  • 1/3 cup milk
  • 2 Tablespoons lemon juice

  1. Preheat oven to 425.
  2. In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
  3. Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
  4. Remove from heat and place in bowl to cool for about 5 minutes.
  5. Mix in your eggs one at a time making sure to fully combine each egg after each addition.
  6. Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatted out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
  7. Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
  8. Remove from oven and let cool.
To make your filling:

  1. In bowl whip your heavy cream until stiff peaks form, set aside.
  2. In another bowl beat your cream cheese until smooth.
  3. Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
  4. Fold in your whipped cream until mixture is light and fluffy.
  5. Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
  6. Sprinkle with powdered sugar and serve

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