Golden, airy cream puffs are filled with a silky mixture of tangy lemon curd and sweet whipped cream, creating a perfectly light and refreshing dessert finished with a gentle dusting of confectioners’ sugar.
Recipe Information
Yield:
about 20 cream puffs
Ingredients
1 cup water
½ cup butter (1 stick)
1 cup all-purpose flour
4 eggs
1½ cups whipping cream
3 tablespoons confectioners’ sugar
Lemon Curd or 1½ cups purchased lemon curd
Directions
- In a medium saucepan, bring water and butter to boiling. Stir in flour until mixture forms a ball. Remove from heat. Add eggs; beat with a wooden spoon until smooth.
- Drop batter by mounded tablespoons onto an ungreased cookie sheet. Bake in a preheated 400°F oven for 30 to 35 minutes or until golden brown. Cool. Cut off tops and remove any soft dough inside.
- For filling, in a mixer bowl beat whipping cream and confectioners’ sugar until stiff peaks form. Fold in lemon curd.
- Spoon 3 tablespoons filling into each cream puff and replace top. Dust with confectioners’ sugar. Serve immediately or refrigerate up to one hour before serving.
