LEMON CREAM PUFFS #FRUIT #DESSERT
Light and scrumptious these Lemon Cream Puffs are heated until puffy and loaded up with a light lemon cream filling! An ideal expansion to your pastry line!
Lemon is one of my preferred flavors to prepare with! I have a companion who actually feigns exacerbation each time she hears that I'm preparing with lemon. Why you may inquire? Well 1. She despises lemon (seriously?!?! who loathes lemon) and 2. I clearly make such a large number of things with that enhance… .challenges, sorry not grieved.
Likewise, cream puffs are a staple. I mean who doesn't love themselves a flavorful feathery cream puff? I realize that I certainly do. I really made my first cream puff in secondary school, we had a class kinda like Home Ec. be that as it may, altogether about nourishment. I was snared!
So it is just in my inclination to give things a little turn right? I mean I love taking exemplary pastries and giving them a little curve and that is actually what I chosen to do with these truly scrumptious Lemon Cream Puffs!
Ingredients :
Cream Puffs :
- 1/2 cup butter unsalted
- 1 cup water
- 1 Tablespoons granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- Powdered sugar
Filling:
- 1 cup heavy cream whipped to stiff peaks
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/3 cup milk
- 2 Tablespoons lemon juice
Instructions :
- Preheat oven to 425.
- In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
- Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
- Remove from heat and place in bowl to cool for about 5 minutes.
- Mix in your eggs one at a time making sure to fully combine each egg after each addition.
- Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatten out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
- Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
- Remove from oven and let cool.
- To make your filling:
- In bowl whip your heavy cream until stiff peaks form, set aside.
- In another bowl beat your cream cheese until smooth.
- Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
- Fold in your whipped cream until mixture is light and fluffy.
- Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
- Sprinkle with powdered sugar and serve.
For more detail : http://bit.ly/2Y6nE4X
