Easy Cream Puffs w/Lemon Filling

• Vegetarian

• Produce

  • 2 tbsp Lemon, zest

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Lemon curd, store-bought or homemade

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/4 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Heavy whipping cream

• Liquids

  • 1 cup Water

Found on throughherlookingglass.com

Description

Ingredients

• 1/2 cup heavy whipping cream
• 1/2 cup lemon curd, store bought or homemade
• 2 tablespoons lemon zest
• 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

Directions

• 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.
• Remove from heat and stir in 1 cup flour until ball forms.
• 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.