Lemon Cream Puffs

These Lemon Cream Puffs add delicate citrus flavor to your tea sweets menu.

Lemon Cream Puffs
Yield: 24
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  1. ¾ cup water
  2. 6 tablespoons salted butter, cut into pieces
  3. 2 teaspoons sugar
  4. ¼ teaspoon salt
  5. ¾ cup all-purpose flour
  6. 3 large eggs, at room temperature
  7. 1 recipe Lemon Cream Filling (recipe follows)
  8. Garnish: confectioners’ sugar and edible glitter*
  1. Preheat oven to 400°.
  2. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Set aside.
  3. In a medium saucepan, combine water, butter, sugar, and salt. Cook over medium heat until butter melts. Add flour all at once, stirring vigorously with a wooden spoon. Cook, and stir until dough pulls away from sides of pan, 1 to 2 minutes.
  4. Remove pan from heat, and let stand for 2 minutes, stirring a few times to cool dough. Add eggs, one at a time, stirring constantly and vigorously with a wooden spoon
until each egg is well incorporated. (Dough should be smooth and shiny.)
  5. Transfer dough to a piping bag fitted with a very large star tip (Ateco #847). Pipe dough onto prepared baking sheet in 1½-inch mounds
1 inch apart. Pat dough peaks down with a damp finger.
  6. Bake until golden brown, approximately 20 minutes. Transfer baking sheet to a wire rack. Using a skewer or the tip of a pointed knife, poke a small hole in the side of each cream puff to allow steam to escape. Let cool completely.
  7. Using a serrated knife, cut puffs in half horizontally.
  8. Place Lemon Cream Filling in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe filling in a decorative swirl onto bottom halves of puffs. Cover with top halves of puffs.
  9. Just before serving, garnish with a dusting of confectioners’ sugar and
a sprinkle of edible glitter, if desired.
  10. Serve immediately, or place in a covered container, and refrigerate for up to 2 hours.
  1. *We used CK Products Edible Glitter Flakes in metallic gold.
  2. Make-Ahead Tip: Cream puffs can
be made a week in advance and frozen (unfilled) in a heavy-duty resealable plastic bag. Let thaw completely before filling.
TeaTime Magazine https://www.teatimemagazine.com/
Lemon Cream Filling
Yield: 4 cups
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  1. 2 cups cold heavy whipping cream
  2. ¼ cup confectioners’ sugar
  3. 4 tablespoons lemon curd
  1. In a large mixing bowl, combine cream and confectioners’ sugar. Beat at high speed with a mixer until stiff peaks form. Add lemon curd, beating just until incorporated.
  2. Use immediately.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, TeaTime Holidays 2015



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