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Spoon the dough into a piping bag fitted with a large round tip (or use a plastic bag with the tip of the corner snipped off). Pipe small rounds of dough (about 1 to 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
If you don’t have a piping bag, you can also use two spoons to form small mounds of dough on the baking sheet.
3. Bake the Choux Pastry:
Bake the puffs in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Avoid opening the oven door during the first 15 minutes of baking to prevent the puffs from deflating. Once they are done, remove the puffs from the oven and let them cool on a wire rack.
4. Prepare the Lemon Filling:
While the cream puffs are cooling, it’s time to make the lemon filling. In a mixing bowl, combine the heavy cream, powdered sugar, lemon zest, and fresh lemon juice. Whisk or beat the mixture until it forms stiff peaks, about 3-5 minutes. If you want a slightly sweeter filling, you can adjust the sugar to taste.
Once the cream is whipped to perfection, transfer it to a piping bag fitted with a small round tip or use a spoon to fill the cream puffs.
5. Assemble the Cream Puffs:
Once the puffs have cooled, carefully cut a small slit in the side of each puff to create an opening for the filling. Pipe or spoon the lemon-infused cream into each puff, filling them generously.
6. Garnish and Serve:
If desired, dust the filled cream puffs with powdered sugar and garnish with lemon zest or thin lemon slices for a refreshing finish. Serve immediately or refrigerate until ready to serve.
Tips for Perfect Lemon-Infused Cream Puffs
- Don’t Overfill the Puffs: While it’s tempting to pack the cream filling into each puff, be sure not to overfill them. Overstuffing can make the puffs too heavy and cause them to lose their light, airy texture.
- Chill the Filling: If you’re making the filling in advance, store it in the refrigerator until you’re ready to assemble the puffs. This will help the cream hold its shape better when piped.
- Serve Fresh: Cream puffs are best served fresh, as they tend to lose their crispness over time. However, they can be stored in an airtight container in the refrigerator for up to 1-2 days.
- Add a Zesty Twist: If you love lemon, feel free to add extra lemon zest or a squeeze of lemon juice to the pastry dough or the cream filling for an even more pronounced citrus flavor.
Conclusion: A Light and Luscious Dessert
Lemon-Infused Cream Puffs are the perfect combination of light, fluffy pastry and creamy, tangy lemon filling. These bite-sized treats are a delightful way to end any meal and are sure to impress guests at your next gathering. With a crisp, golden shell and a refreshing citrus kick, they’re a great way to enjoy the classic cream puff with a fun twist.
Whether you’re a seasoned baker or just starting, this recipe is an easy way to create a show-stopping dessert that looks as beautiful as it tastes. So why wait? Try making Lemon-Infused Cream Puffs today, and enjoy this deliciously zesty dessert that’s sure to brighten your day!
