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Lemon-Infused Cream Puffs Recipe

Lemon-Infused Cream Puffs Recipe

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Lemon-Infused Cream Puffs Recipe: A Zesty Twist on a Classic Dessert

When it comes to elegant yet easy-to-make desserts, cream puffs are always a crowd favorite. Light, airy choux pastry filled with a deliciously creamy filling is an irresistible combination. But what if you could elevate this classic treat with a zesty twist? Enter Lemon-Infused Cream Puffs — a refreshing, citrusy take on the traditional recipe that’s sure to delight your taste buds.

With the perfect balance of sweet and tart, these cream puffs are filled with a luscious lemon-infused cream that adds a burst of flavor to every bite. Whether you’re serving them at a special occasion or enjoying them for a quiet treat at home, these lemon cream puffs are bound to be a hit.

Why You’ll Love Lemon-Infused Cream Puffs

  • Deliciously Tangy: The zesty lemon filling adds a refreshing, tangy kick that perfectly complements the light and airy choux pastry. It’s the ideal balance of sweetness and tartness.
  • Elegant and Fun: These cream puffs are perfect for dinner parties, afternoon teas, or any celebration. They have the elegance of a classic dessert but are easy to make and even more fun to eat!
  • Versatile: While lemon is the star of this recipe, you can also customize the filling with your favorite citrus fruits, such as orange or lime, or even add a bit of whipped cream or vanilla extract to the filling for extra richness.
  • Perfect for All Skill Levels: While they may look fancy, cream puffs are relatively simple to prepare and bake. The dough can be made quickly, and the filling is easy to whip up, making this an accessible recipe for bakers of all levels.

Ingredients for Lemon-Infused Cream Puffs

For the Choux Pastry:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 teaspoon vanilla extract (optional, for added flavor)

For the Lemon Filling:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract (optional, for extra flavor)

For Garnish (optional):

  • Powdered sugar, for dusting
  • Lemon slices or zest, for decoration

How to Make Lemon-Infused Cream Puffs

1. Make the Choux Pastry:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a medium saucepan, combine the butter and water. Bring the mixture to a boil over medium heat, stirring occasionally. Once the butter is melted and the water is boiling, remove the saucepan from the heat and stir in the flour and salt all at once. Stir vigorously with a wooden spoon until the dough comes together and forms a ball. This should only take about a minute.

Return the saucepan to low heat and continue to stir for another 1-2 minutes to dry out the dough slightly. This step helps create the light, airy texture of the cream puffs.

Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. Once it’s no longer too hot to touch, beat in the eggs one at a time using an electric mixer or whisk. The dough will be thick, but it should become smooth and glossy as you add the eggs. Once all the eggs are incorporated, add the vanilla extract (if using) and mix until combined.

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2. Shape the Cream Puffs:

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