Lemon Curd Whipped-Cream Filled Easy Cream Puffs
Dreamy Lemon Filled Cream Puffs are light and airy. Perfect fare for spring brunches and baby or wedding showers.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Lemon Cream Filling
- 1/2 cup heavy whipping cream
- 1/2 cup lemon curd store bought or homemade
- 2 tablespoons lemon zest
Cream Puff Shells
- 1/2 cup unsalted butter
- 1 cup water
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 eggs
- Optional: powdered sugar to dust cream puffs
In medium mixing bowl, whip heavy whipping cream until soft peaks form.
Gently stir in lemon curd and lemon zest.
Set aside lemon cream and chill in refrigerator.
Preheat oven to 400 degrees.
Boil together the water and butter in a medium sauce pan.
Stir in 1/4 teaspoon salt and 1 cup flour until ball forms.
Remove from heat.
Add in eggs one at a time, mixing throughly by hand after each.
(I use a wooden spoon or my King Arthur bread dough whisk.)
Drop by tablespoonfuls, 3" apart, onto a lightly greased or parchment lined cookie sheet.
Bake at 400° for 30 minutes minutes or until puffed and golden brown.
Split cream puffs apart (I used a fork) while hot and remove any soft dough that may be inside.
Cool on a wire rack.
Fill pastry puffs with lemon cream filling.
Dust with powdered sugar if desired.
Serve immediately or refrigerate.