Cream Puffs with Lemon-Cream Filling Recipe

Looking for an easy Cream Puffs With Lemon-Cream Filling recipe? Learn how to make Cream Puffs With Lemon-Cream Filling using healthy ingredients.


Submitted by lschofield

Makes 10 servings



Tiny egg-shaped candies tucked into the filling are a cute addition to this delicious dessert. Read More http://www.epicurious.com/recipes/food/views/Cream-Puffs-with-Lemon-Cream-Filling-358200#ixzz1JLVxKSVt

Recipe Ingredients for Cream Puffs With Lemon-Cream Filling

0.5 cup Sugars, Granulated
1 serving Egg, Whole
0.25 cup Lemon Juice
3 tbsp Butter
16 tbsp Heavy Whipping Cream
0.75 cup (8 fl oz) Water
0.75 cup Whole Milk
.75 cup Butter
.5 tsp Salt, Table
1.5 cup All Purpose Flour
6 large Egg, Whole

Recipe Directions for Cream Puffs With Lemon-Cream Filling

  1. For lemon-cream filling:

  2. Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend.

  3. Add butter.

  4. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.

  5. Transfer lemon curd to medium bowl.

  6. Using electric mixer, beat cream in another medium bowl until peaks form.

  7. Fold whipped cream into curd in 3 additions.

  8. Cover and chill filling 1 hour.

  9. Keep chilled.

  10. For cream puffs:

  11. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425F.

  12. Line 2 large rimmed baking sheets with parchment paper.

  13. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts.

  14. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan.

  15. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer.

  16. Transfer dough to large bowl.

  17. Cool 5 minutes, stirring occasionally.

  18. Add 1 egg and, still using wooden spoon, beat until blended.

  19. Add remaining 5 eggs, 1 at a time, beating until blended after each, then beat until dough is smooth and shiny, 2 to 3 minutes.

  20. Working in batches, transfer dough to pastry bag fitted with 1/2-inch plain round tip.

  21. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets.

  22. Using wet finger, smooth tops of mounds.

  23. Bake puffs 15 minutes.

  24. Reverse baking sheets.

  25. Reduce oven temperature to 350F.

  26. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer.

  27. Cool puffs on baking sheets.

  28. For assembly:

  29. Cut each puff horizontally in half; pull out any soft dough.

  30. Fill puff bottoms with 1 tablespoon lemon-cream filling.

  31. Place egg-shaped candy atop filling, if desired.

  32. Press on puff tops to adhere.

  33. Place white chocolate in medium metal bowl.

  34. Set bowl over small saucepan of barely simmering water.

  35. Stir until chocolate is soft and almost melted.

  36. Remove from over water; stir until completely melted and smooth.

  37. Using teaspoon, drizzle white chocolate decoratively over each cream puff.

  38. Arrange filled puffs on platter.

  39. until chocolate glaze sets, at least 15 minutes and up to 3 hours.

Categories

Dairy, Dessert, English, Easter

Nutrition Facts
Serving Size 158.1g
Amount Per Serving
Calories
444
Calories from Fat
308
% Daily Value*
Total Fat
34.2g
53%
Saturated Fat
21.0g
105%
Trans Fat
0.0g
Cholesterol
241mg
80%
Sodium
313mg
13%
Potassium
93mg
3%
Total Carbohydrates
25.6g
9%
Dietary Fiber
0.6g
2%
Sugars
12.0g
Protein
7.1g
Vitamin A 24% Vitamin C 5%
Calcium 8% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
D+
    Bad points
  • Very high in saturated fat
  • High in cholesterol
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