Description
Light choux pastries filled with a zesty lemon cream, perfect for a delightful dessert.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine water and butter; bring to a boil.
- Stir in flour and salt until the mixture forms a ball.
- Remove from heat and let cool slightly.
- Add eggs one at a time, mixing well after each addition.
- Drop spoonfuls of the dough onto a baking sheet.
- Bake for 20-25 minutes until golden brown.
- Let cool completely before filling.
- In a bowl, whip heavy cream with powdered sugar, lemon juice, and lemon zest until soft peaks form.
- Fill the cooled pastries with the lemon cream mixture.
Notes
- Ensure the pastries are completely cool before filling to prevent the cream from melting.
- These pastries can be made a day in advance and filled just before serving.
- Experiment with different citrus flavors for the cream if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 pastry
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg
Keywords: choux pastries, lemon cream, dessert, French pastry