Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, combine water and butter, and bring to a boil over medium heat.
- Once boiling, add flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool for about 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe 1.5-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes or until golden brown and puffed, without opening the oven door during baking.
- Once done, remove from the oven and let cool completely on a wire rack.
- For the filling, whip the heavy cream in a mixing bowl until soft peaks form.
- Gradually add powdered sugar, vanilla extract, lemon zest, and lemon juice, continuing to whip until stiff peaks form.
- Once the cream puffs are completely cool, use a small knife to cut a slit in the side of each puff.
- Fill each puff with the lemon cream using a piping bag or a spoon.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes
- For a citrus twist, substitute lime or orange juice and zest in the filling.
- To make chocolate cream puffs, replace half of the heavy cream with chocolate ganache for a rich filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puff
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 70mg