Description
Delightfully light and fluffy pastries filled with zesty lemon cream, perfect for any occasion.
Ingredients
Scale
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs
- 3.4 oz instant lemon pudding (1 box)
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons sugar
- Powdered sugar (for garnish)
Instructions
- Preheat the oven to 425ยฐF (220ยฐC) and line two baking sheets with parchment paper.
- Combine the water, butter, and salt in a medium saucepan. Melt the butter over medium heat.
- Bring the mixture to a rolling boil. Remove from heat and add the flour all at once, stirring vigorously.
- Return to medium heat, stirring until the mixture thickens, about 30 seconds.
- Cool the mixture for 5 to 10 minutes.
- Beat in the eggs one at a time until smooth, beating for at least 2 minutes after the last egg.
- Scoop thick mounds of batter onto the baking sheets, leaving space between each mound.
- Bake for 15 minutes, then reduce temperature to 350ยฐF (175ยฐC) and bake for another 25 minutes until golden brown.
- Remove from the oven and slit the tops to let steam escape. Cool on a rack.
- Prepare the lemon filling by mixing lemon pudding, heavy cream, and milk. Beat until light and fluffy.
- Assemble the cream puffs by filling each shell with lemon filling and dusting with powdered sugar.
Notes
Store in an airtight container in the refrigerator for up to 2 days. Unfilled shells can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg