Springtime Lemon Cream Puffs Recipe

As the blossoms bloom and the days grow warmer, springtime invites us to indulge in the joy of baking. The season is a celebration of renewal, freshness, and vibrant flavors that awaken the palate. Among the delightful array of spring desserts, Lemon Cream Puffs stand out as a refreshing and exquisite option. These airy pastries are not just a treat for the eyes but also for the taste buds, combining a delicate choux pastry with a luscious lemon cream filling, finished with a tangy glaze that brightens each bite.

Springtime Lemon Cream Puffs Recipe

Welcome the vibrant flavors of spring with these delightful Lemon Cream Puffs! Light and flaky choux pastries are filled with a luscious lemon cream that perfectly balances tang and sweetness. Ideal for picnics, parties, or a special treat, these pastries showcase the essence of the season. Follow our easy step-by-step recipe to create and impress your guests with these gorgeous and mouthwatering desserts. #LemonCreamPuffs #SpringBaking #DessertRecipes #ChouxPastry #Foodie

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Ingredients

For the Choux Pastry:

1 cup all-purpose flour

1/2 cup unsalted butter

1 cup water

1/4 teaspoon salt

4 large eggs

For the Lemon Cream Filling:

1 cup heavy cream

1/2 cup mascarpone cheese

1/2 cup powdered sugar

Zest of 1 lemon

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Lemon Glaze:

1 cup powdered sugar

2-3 tablespoons fresh lemon juice

Lemon zest, for garnish

Instructions

Make the Choux Pastry:

- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.

- Once the butter melts, reduce heat to low and add flour all at once, stirring vigorously until the dough forms a ball. Cook for about 1-2 minutes, stirring constantly.

- Remove from heat and let it cool for about 5 minutes. Add eggs one at a time, mixing well between each addition until the mixture is smooth and glossy.

- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, spacing them about 2 inches apart.

- Bake in the preheated oven for 20-25 minutes, or until puffed and golden brown. Do not open the oven door in the first 15 minutes. Allow to cool completely on a wire rack.

Prepare the Lemon Cream Filling:

- In a large mixing bowl, combine heavy cream, mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract.

- Whip until soft peaks form. Be careful not to over-whip; you want a fluffy texture.

Fill the Cream Puffs:

- Once the choux pastries have cooled, carefully cut a small slit in the side of each puff or use a pastry bag to fill them from the bottom.

- Fill each puff with the lemon cream mixture until they are generously filled.

Make the Lemon Glaze:

- In a medium bowl, mix powdered sugar with lemon juice until smooth. Adjust the consistency by adding more powdered sugar or lemon juice if needed.

Assemble:

- Dip the tops of each filled cream puff into the lemon glaze, allowing excess to drip off.

- Garnish with a sprinkle of lemon zest for extra flavor and presentation.

Chill and Serve:

- Refrigerate the filled cream puffs for about 30 minutes to allow the filling to set.

- Serve chilled and enjoy your delightful Springtime Lemon Cream Puffs!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12-15 puffs