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
Scale
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.
