LEMON CREAM PUFFS
Steps:
- In a saucepan, bring water and 1/4 cup 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.
- Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
- For filling, in a small heavy saucepan, combine the beaten egg, 1/3 cup white sugar, lemon juice and 2 tablespoons butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
- In a mixing bowl, beat cream and 2 teaspoons white sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
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Angelina mclean
[email protected]I'm not a huge fan of cream puffs, but I thought I'd give this recipe a try. I'm so glad I did! These cream puffs were amazing.
Ashish Pariyar
[email protected]The recipe was easy to follow and the cream puffs turned out perfectly.
Makhan Khan
[email protected]I made these cream puffs for a party and they were a huge hit! Everyone loved them.
Sammy Davids
[email protected]These cream puffs were absolutely delicious! The filling was smooth and creamy, and the pastry was light and airy. I would definitely recommend this recipe to anyone who loves cream puffs.