These Lemon Cream Puffs add delicate citrus flavor to your tea sweets menu.
Lemon Cream Puffs
2016-12-01 02:25:31
Yield: 24
Ingredients
- ¾ cup water
- 6 tablespoons salted butter, cut into pieces
- 2 teaspoons sugar
- ¼ teaspoon salt
- ¾ cup all-purpose flour
- 3 large eggs, at room temperature
- 1 recipe Lemon Cream Filling (recipe follows)
- Garnish: confectioners’ sugar and edible glitter*
Instructions
- Preheat oven to 400°.
- Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Set aside.
- 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.
- 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.)
- 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.
- 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.
- Using a serrated knife, cut puffs in half horizontally.
- 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.
- Just before serving, garnish with a dusting of confectioners’ sugar and a sprinkle of edible glitter, if desired.
- Serve immediately, or place in a covered container, and refrigerate for up to 2 hours.
Notes
- *We used CK Products Edible Glitter Flakes in metallic gold.
- 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://teatimemagazine.com/
Lemon Cream Filling
2016-12-01 02:27:08
Yield: 4 cups
Ingredients
- 2 cups cold heavy whipping cream
- ¼ cup confectioners’ sugar
- 4 tablespoons lemon curd
Instructions
- 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.
- Use immediately.
TeaTime Magazine https://teatimemagazine.com/