Description
Delightful choux pastries filled with a luscious lemon cream filling that combines whipped heavy cream, tangy lemon curd, and a hint of lemon zest for a refreshing and light dessert perfect for any occasion.
Ingredients
Scale
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Lemon Cream Filling
- 1 cup heavy cream
- 1/2 cup lemon curd (store-bought or homemade)
- 1 tablespoon powdered sugar (optional, for sweetness)
- Zest of 1 lemon (for extra flavor)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the choux pastry.
- Boil Water and Butter: In a saucepan, combine the water and butter. Bring to a boil over medium heat until the butter is completely melted and the mixture is hot.
- Add Flour and Salt: Remove the saucepan from heat, then quickly add the flour and salt. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Incorporate Eggs: Allow the dough mixture to cool slightly so it is warm but not hot. Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, glossy, and well combined.
- Pipe the Pastry: Transfer the choux pastry dough to a piping bag fitted with a round tip. Pipe small mounds approximately 1.5 inches in diameter onto the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion.
- Bake: Place the baking sheet in the preheated oven and bake the pastries for 25-30 minutes until they are puffed up and golden brown. Avoid opening the oven door during baking to prevent collapse.
- Cool: Remove the choux pastries from the oven and transfer them to a wire rack. Let them cool completely to ensure a crisp exterior.
- Whip Cream: In a mixing bowl, whip the heavy cream until soft peaks form, creating a light and airy base for the filling.
- Add Lemon Curd: Gently fold in the lemon curd, powdered sugar if desired, and lemon zest into the whipped cream until the filling is smooth and well combined.
- Fill Pastries: Using a small knife, cut a slit into the side of each cooled choux pastry. Pipe or spoon the lemon cream filling into the center of each pastry until fully filled.
- Serve: Serve the filled pastries immediately for the best texture, or refrigerate briefly to allow flavors to blend before serving.
Notes
- Ensure the dough has cooled slightly before adding eggs to prevent them from cooking prematurely.
- Do not open the oven door while baking to keep the pastries from deflating.
- Powdered sugar in the filling is optional and can be adjusted based on desired sweetness.
- Store filled pastries in the refrigerator and consume within 1-2 days for optimal freshness.
- You can make lemon curd at home or purchase a high-quality store-bought alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: choux pastry, lemon cream, lemon curd, French dessert, cream-filled pastries, light dessert, baked pastries
