Lemon Cream Puffs
Ingredients
- 1/3 cup granulated sugar
- 3 teaspoons Fleischmann's Cornstarch
- 3/4 cup freshly squeezed lemon juice
- 2 large egg yolks
- 1 ½ cups whipping cream, chilled
- 1/2 cup unsalted butter, cubed
- 3 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour, sifted
- 4 large eggs
- Egg wash
- Powdered sugar, to finish
For the filling:
For the dough:
PRODUCTS
Instructions
- To a saucepan over low heat whisk together sugar, cornstarch & lemon juice. Bring to a gentle simmer.
- In a small mixing bowl temper the lemon mixture into the egg yolks & transfer everything back to the saucepan.
- Continue cooking, whisking constantly, until mixture thickens. Remove from heat & let cool completely.
- Once the lemon curd has cooled, beat whipping cream to stiff peaks. Fold in the lemon curd & transfer filling to a piping bag fitted with a star tip. Refrigerate until ready to assemble.
- Preheat the oven to 375(f) degrees. Line two baking sheets with parchment paper.
- To a saucepan over medium heat add butter, sugar, salt & water. Bring to a boil & immediately whisk in the flour until fully incorporated.
- Transfer mixture to a mixing bowl & let cool slightly. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Transfer the mixture to a piping bag & pipe into 20 evenly sized circles on the prepared baking sheets.
- Brush the top lightly with egg wash. Bake for 20 to 25 minutes, until puffed & golden. Do not open the oven until the cream puffs are fully baked. Let cool to room temperature.
- When ready to assemble, carefully slice each cream puff in half horizontally. Fill with a generous dollop of the lemon cream & dust the top with powdered sugar. Refrigerate until ready to serve!
For the filling:
For the dough:
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