If you adore pastries that are light, airy, and bursting with zesty freshness, this Light Choux Pastries Filled with Lemon Cream Recipe is going to become your new favorite. These delicate pastries combine the crisp, golden exterior of perfectly baked choux with a luscious, tangy lemon cream that dances on your tongue. It’s a delightful treat that feels elegant yet approachable—perfect for impressing guests or savoring with your afternoon tea.
Ingredients You’ll Need
This recipe uses simple, essential ingredients that come together beautifully to create a balance of texture and tantalizing flavors. Each element plays a crucial role in making these pastries light, flavorful, and richly creamy.
- Water: Forms the base for the choux dough, creating steam that helps the pastry puff up.
- Unsalted butter: Adds richness and a tender crumb to the dough and cream.
- All-purpose flour: The backbone of the dough, providing structure.
- Salt: Enhances the overall flavor and balances the sweetness.
- Sugar: Adds just the right touch of sweetness in both dough and filling.
- Large eggs: Essential for creating that airy, puffed-up choux texture.
- Fresh lemon juice: Gives the cream its vibrant, refreshing citrus punch.
- Lemon zest: Intensifies the lemon aroma and flavor in the cream.
- Egg yolks: Help thicken the lemon cream with a silky texture.
- Cornstarch: Adds body and smoothness to the lemon filling.
- Heavy cream: Creates richness and creaminess in the lemon custard.
- Cold butter cubes: Melt into the lemon cream for extra smoothness and a velvety finish.
- Vanilla extract: Adds a lovely depth of flavor, balancing the tartness.
How to Make Light Choux Pastries Filled with Lemon Cream Recipe
Step 1: Prepare the Choux Pastry Dough
Start by combining the water, butter, salt, and sugar in a saucepan and bring everything to a boil. This mixture is what helps your dough achieve that perfect puff. Remove from heat and stir in the flour all at once, cooking it for about 2 minutes to form a smooth dough. Allow it to cool slightly before adding the eggs one at a time, mixing well until the dough becomes shiny and smooth—this step is key for airy, light pastries.
Step 2: Bake the Pastries
Preheat your oven to 400°F (200°C). Pipe your choux dough into small, evenly sized mounds on a baking sheet—this ensures they cook evenly and puff beautifully. Bake for 20 to 25 minutes until they are gorgeously golden brown and crisp. Once out of the oven, set them aside to cool completely; this cooling lets them firm up and stay hollow inside, ready for that luscious lemon cream filling.
Step 3: Make the Lemon Cream Filling
Whisk together fresh lemon juice, zest, sugar, egg yolks, and cornstarch in a saucepan. Cook this mixture over medium heat, stirring constantly, until it thickens into a smooth custard bursting with bright citrus flavor. Then, stir in heavy cream, cold butter cubes, and vanilla extract, which transform the lemon cream into a velvety, rich filling. Let the cream cool to room temperature before using.
Step 4: Fill the Pastries
Carefully cut a small slit in each cooled pastry shell. Using a piping bag or a small spoon, fill each puff generously with the lemon cream. This brings the whole pastry together—the crisp exterior wrapping around the creamy, zesty interior is simply divine.
Step 5: The Finishing Touch
For a simple, classy finish, dust your filled choux pastries with powdered sugar or leave them as they are to showcase the golden hue. These little bites of joy are now ready to be enjoyed!
How to Serve Light Choux Pastries Filled with Lemon Cream Recipe
Garnishes
While the pastries are beautiful on their own, a light dusting of powdered sugar adds an elegant touch. Alternatively, you can sprinkle thin lemon zest curls or finely chopped fresh mint leaves for a fresh garnish that complements the cream’s citrus notes.
Side Dishes
Serve these pastries alongside a hot cup of tea or fresh coffee for a lovely afternoon treat. They also pair wonderfully with a fresh berry salad or a simple fruit compote, which enhances the lemon flavors without overpowering the delicate dessert.
Creative Ways to Present
Try arranging the filled pastries on a tiered platter or decorative plate for a stunning presentation at brunch or a special gathering. For a modern twist, place each pastry in a mini cupcake liner or add a drizzle of white chocolate on top to add sweetness and visual interest.
Make Ahead and Storage
Storing Leftovers
Light choux pastries filled with lemon cream are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. Consume them within 2 days to maintain their crisp shell and fresh filling. The cream may soften the pastry over time, so eating them sooner is ideal.
Freezing
To freeze, store the unfilled choux pastries in a sealed container or freezer bag for up to one month. Freeze the lemon cream filling separately in a small airtight container. When ready to enjoy, thaw the pastries and filling in the refrigerator, then fill fresh just before serving. This method helps preserve the texture and flavor.
Reheating
To enjoy the pastries crisp again, gently warm unfilled choux shells in a 300°F (150°C) oven for 5 to 7 minutes. Avoid reheating filled pastries as the cream may curdle or separate. Instead, return to room temperature before serving for the best experience.
FAQs
Can I use store-bought pastry shells instead of making choux pastry?
While you can use store-bought shells, homemade choux pastry provides that signature lightness and freshness which pairs perfectly with the lemon cream. If time is tight, ready-made shells can be a shortcut, but the flavor won’t be quite the same.
Is it possible to make the lemon cream filling without eggs?
Egg yolks are key for thickening the lemon cream into a custard. However, if you prefer an egg-free version, try using a cornstarch-thickened lemon curd or a vegan pastry cream alternative. The flavors remain bright and delicious but the texture will differ slightly.
How do I know when the choux pastry dough has the right consistency?
The dough should be smooth, glossy, and thick enough to hold its shape when piped, but soft enough to pipe easily. When you add the eggs one at a time, you might need slightly more or less depending on your environment. The final dough should fall from a spoon in a thick ribbon.
Can these pastries be made gluten-free?
Substituting regular flour for gluten-free flour can be tricky since gluten is important for pastry structure. If you want to try gluten-free, use a blend designed for baking choux and be prepared for some adjustments in texture and puffing.
What’s the best way to pipe the dough if I don’t have a piping bag?
If you don’t have a piping bag, you can use a plastic zip-top bag with the corner snipped off. It works beautifully and is an easy, inexpensive alternative for shaping your choux pastries.
Final Thoughts
This Light Choux Pastries Filled with Lemon Cream Recipe is a wonderful way to brighten your dessert spread with a pastry that is both airy and indulgently creamy. Perfect for sharing or treating yourself, these delightful sweets showcase how simple ingredients can come together to create pure, citrusy perfection. Give it a try and watch your kitchen fill with the irresistible aroma of fresh lemon and baked pastry magic!
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Light Choux Pastries Filled with Lemon Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12-15 pastries
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Light Choux Pastries Filled with Lemon Cream are delicate, airy puffs filled with a tangy and smooth lemon custard. Perfectly baked to a golden brown, these pastries offer a refreshing zest with a rich creamy filling, ideal for a sophisticated dessert or elegant teatime treat.
Ingredients
Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 4 large eggs, beaten (may need slightly more or less depending on dough consistency)
Lemon Cream Filling:
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1/2 cup cold butter, cut into small cubes
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: Combine water, butter, salt, and sugar in a saucepan and bring to a boil. Remove from heat and stir in the flour until fully incorporated. Return to heat and cook the dough for about 2 minutes to dry it slightly. Remove from heat and let it cool for 5 minutes. Beat in the eggs one at a time, mixing thoroughly until the dough is smooth and glossy.
- Bake the choux pastry: Preheat your oven to 400°F (200°C). Using a piping bag or spoon, shape the dough into small mounds on a baking sheet lined with parchment paper. Bake for 20-25 minutes until the pastries puff up and turn golden brown. Remove from oven and let cool completely to set.
- Make the lemon cream filling: In a saucepan, whisk together lemon juice, lemon zest, sugar, egg yolks, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens into a custard-like consistency. Remove from heat and stir in the heavy cream, cold butter cubes, and vanilla extract until the butter melts and the filling is smooth. Allow to cool to room temperature.
- Fill the pastries: Using a small knife, cut a slit or make a small hole in each cooled pastry. Pipe the lemon cream filling into the hollow centers carefully to avoid breaking the delicate shells.
- Serve and garnish: Optionally, dust the filled pastries with powdered sugar for an elegant finish. Serve immediately and enjoy the light, refreshing dessert.
Notes
- Ensure the dough cools slightly before adding eggs to prevent scrambling.
- Egg quantity may vary slightly depending on dough moisture; adjust for smooth consistency.
- Allow pastries to cool completely before filling to maintain crispness.
- The lemon cream can be refrigerated for up to two days; bring to room temperature before filling.
- Use fresh lemon juice and zest for the best flavor impact.
