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Light Choux Pastries Filled with Lemon Cream

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Delicate choux pastries filled with a vibrant lemon cream, perfect for any occasion.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon juice
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to help the pastries puff beautifully.
  2. In a saucepan, combine water and butter, and bring to a boil.
  3. Add flour and salt all at once, stirring vigorously until the mixture forms a ball.
  4. Remove from heat and let the dough cool slightly for about 5 minutes.
  5. Beat in eggs one at a time until the mixture becomes smooth and glossy.
  6. Using a piping bag or a spoon, pipe mounds of dough onto a baking sheet lined with parchment paper.
  7. Bake for 20-25 minutes until puffed and golden brown.
  8. Allow pastries to cool on a wire rack.
  9. In a bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
  10. Gently fold in lemon juice and lemon zest into the whipped cream.
  11. Carefully cut the tops off the cooled pastries and fill them with the lemon cream.
  12. Replace the tops of the pastries and serve immediately, optionally dusted with powdered sugar.

Notes

For best results, ensure eggs are at room temperature before starting. Allow pastries to cool completely before filling.

Nutrition

Find it online: https://thestationrecipes.com/light-choux-pastries-filled-with-lemon-cream/

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