Lemon Creampuff
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Lemon Creampuff
Recipe Number: 1276730688
Contributor: Steve

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Puff Pastry:
1/2 C Water
1/4 C Butter, cubed
1/2 C All-purpose flour
2 Eggs
Lemon Filling:
1 Egg, beaten
1/3 C Sugar
3 Tbsp Lemon juice
2 Tbsp Butter, cubed
1 C Heavy whipping cream
2 tsp Sugar
Confectioner's sugar
Cooking Instructions
In a saucepan, bring water and 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 egg, sugar, lemon juice and 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 sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Additional Comments
Sounds complicated but easy to make. Be sure to spoon out all the soft dough from the pastry shell. Dust with confectioners sugar just before serving. This recipe makes about 6-7 puffs.

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