Prepare to fall in love with these exquisite Lemon Creme Puffs! With their delicate, airy choux pastry shells and a vibrant, creamy, tangy lemon curd filling, these treats promise love at first bite. They’re crafted using a handful of readily available pantry ingredients and offer the convenience of being largely prepared in advance, making them an ideal choice for any occasion, from casual gatherings to elegant celebrations.
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Why You’ll Adore This Lemon Creme Puff Recipe
While I appreciate the intricate beauty of dainty macarons, sometimes a craving strikes for a quick, uncomplicated dessert that still delivers on elegance and flavor. These lemon creme puffs with their irresistible lemon curd filling perfectly fit the bill. They are truly a baking revelation, offering gourmet taste without the fuss.
- Surprisingly Effortless: Despite their sophisticated appearance and French lineage, creme puffs are a remarkably straightforward dessert to master. You can whip up a batch of these beauties in just over an hour, making them perfect for last-minute entertaining or a spontaneous baking session.
- Utterly Pop-able: Be warned, these delightful morsels are undeniably “pop-able”! Their delicate size and burst of creamy, tangy flavor make it nearly impossible to stop at just one. Expect to enjoy them one after another, as self-control often takes a backseat when these are around.
- A Symphony of Textures and Flavors: Each bite offers a harmonious contrast: an airy, delightfully crispy exterior that yields to a luscious, perfectly sweet, and refreshingly tangy lemon cream filling. It’s a textural dream that satisfies every dessert craving.
- The Secret to Perfection: After countless recipe tests, I’ve unlocked the ultimate secret to achieving perfectly puffed-up, hollow pastry shells that are practically fail-proof. The key? Using water as the primary base for your choux pastry batter, rather than milk. This seemingly minor adjustment makes all the difference in achieving that signature light and crispy texture!
What Exactly Are Creme Puffs?
Creme puffs, known by various names such as cream puffs or profiteroles, are small, delightful rounds of pastry crafted from a classic French choux pastry. This unique dough is baked until it rises dramatically, creating hollow, airy shells that are then traditionally filled with an array of sweet fillings. While originally filled with sweetened whipped cream or custard, modern interpretations embrace everything from ice cream to rich frostings.
The versatility of creme puffs is one of their most charming attributes. They can be served simply dusted with powdered sugar, drizzled with decadent caramel sauce, or coated in glossy chocolate. Beyond the traditional, these treats are available in a spectrum of flavors, showcasing their adaptability. Think beyond classic vanilla with options like simple raspberry creme puffs, comforting pumpkin cream puffs, and, of course, our star creation: these bright and zesty lemon creme puffs. Regardless of the flavor profile, each puff remains consistently rich, buttery, and utterly creamy—a testament to the timeless appeal of choux pastry.
Key Ingredient Notes for Stellar Lemon Creme Puffs
Achieving the perfect lemon creme puff relies on understanding the role of each ingredient. Through extensive testing, I’ve honed this recipe, particularly discovering that water, not milk, is the superior base for these pastry shells. Unlike my classic eclair recipe, which benefits from a half-milk, half-water mixture, milk introduces too much fat for creme puff batter, hindering the shells from achieving their signature sky-high puff. Let’s delve into the essentials:
For the Light & Airy Pastry Shells
- Unsalted Butter: Essential for both flavor and texture, butter contributes richness and helps create a smooth, workable dough. Using unsalted butter gives you control over the overall salt content of your pastry.
- Granulated Sugar: A subtle touch of granulated sugar ensures the pastry shells have a delicate sweetness, preventing them from tasting bland or savory. It perfectly complements the vibrant lemon filling.
- Salt: A small amount of salt is crucial for balancing the sweetness and enhancing the flavors of all the other ingredients, much like in any good baking recipe.
- All-Purpose Flour: This forms the foundational structure of the choux pastry. When cooked with the liquid and butter, it creates a paste (panade) that is key to the dough’s ability to puff during baking.
- Large Eggs: Whole eggs are vital for providing both rich flavor and the necessary structure that allows the creme puffs to hold their iconic hollow shape. For optimal incorporation and a smoother batter, always ensure your eggs are at room temperature. Cold eggs can seize the butter in the dough, leading to an inconsistent texture.
For the Dreamy Lemon Cream Filling
- Heavy Cream (Heavy Whipping Cream): This forms the luxurious, airy base of your filling. The colder your heavy whipping cream, the quicker and more effectively it will whip up into stiff peaks, ensuring a stable and voluminous cream.
- Lemon Curd: The star of the filling! I highly recommend using homemade lemon curd for its unparalleled fresh, tangy flavor and smooth texture. However, a high-quality store-bought variety can be a convenient substitute if you’re short on time.
- Powdered Sugar (Confectioner’s Sugar): While technically optional, a dusting of powdered sugar adds an extra layer of sweetness and instantly elevates the presentation, giving your lemon creme puffs that coveted bakery-worthy finish. It’s a simple step that makes a big visual impact.
Crafting Your Perfect Lemon Creme Puffs: A Step-by-Step Guide
Embark on your journey to creating these delightful lemon creme puffs. Before you begin, set your oven to preheat at 425°F (220°C) and prepare two baking sheets by lining them with parchment paper or reliable silicone baking mats. This ensures even baking and easy removal.
Part 1: Preparing the Flawless Pastry Shells (Choux Pastry)
The foundation of any great creme puff is a perfectly executed choux pastry. Follow these steps for light, hollow, and crispy shells:
- Boil the Base: In a medium-sized, heavy-bottomed saucepan, combine ⅔ cup of water, 4 tablespoons of unsalted butter, 1 tablespoon of granulated sugar, and ¼ teaspoon of salt. Place the saucepan over medium-high heat and bring the mixture to a rolling boil. Ensure the butter is completely melted and fully incorporated.
- Add Flour & Form Dough: Once the mixture is vigorously boiling, immediately remove the saucepan from the heat and add the ⅔ cup of all-purpose flour all at once. Return the pan to medium heat. Using a sturdy wooden spoon, stir continuously and vigorously. The mixture will quickly come together to form a cohesive ball of dough. Continue mixing and cooking the dough for another 3-4 minutes, pressing it against the sides of the pan. This crucial step dries out the dough, creating a thin, light crust at the bottom of the pan. This “drying” process is vital for crisp shells and proper puffing.
- Cool the Dough: Transfer the warm dough into a mixing bowl. If using a stand mixer, fit it with a paddle attachment. Mix the dough on low speed for a few minutes until it cools down to room temperature. This step is essential to prevent the eggs from cooking when added. Alternatively, you can cool the dough by hand with a wooden spoon.
- Incorporate Eggs Gradually: Add the 2 large room-temperature eggs, one at a time, beating thoroughly after each addition. Be patient; the dough may look curdled or separated initially, but it will come together into a smooth, glossy batter. Adding eggs gradually helps them absorb more quickly and completely into the dough, ensuring a proper emulsification and consistent texture.
- Prepare for Piping: Once all eggs are incorporated and the dough is smooth and glossy, transfer the choux pastry batter into a sturdy pastry bag fitted with a large round tip (Wilton 1A is a good choice).
Checking Dough Consistency
The finished choux pastry dough should have a specific consistency: it should not be too runny or too thick. To test it, lift the paddle attachment (or your wooden spoon) from the dough. The dough should slowly fall back into the bowl in a thick, shiny ribbon, forming a ‘V’ shape or “bird’s beak” at the end. This indicates the perfect hydration for optimal puffing.
- Pipe the Shells: Pipe the dough into small, approximately 1.5-inch rounds onto your prepared baking sheets, leaving about 2 inches of space between each one to allow for expansion. Aim for uniform size for even baking.
- Smooth the Peaks: Gently level any peaked tops with a wet fingertip. This prevents the tips from burning during baking and encourages an even rise.
- Bake to Golden Perfection: Bake the piped dough for 25-30 minutes. Halfway through the baking time (around 12-15 minutes), rotate the baking sheets from top to bottom and front to back. This ensures even browning. The pastry shells are ready when they are beautifully golden brown, wonderfully crispy, and significantly puffed up.
- Cool Completely: As soon as they are baked, transfer the hot pastry shells to a wire cooling rack. It is crucial to let them cool completely before filling. This allows the steam to escape, maintaining their crispness and preventing a soggy shell once filled.
Part 2: Creating the Zesty Lemon Cream Filling
This lemon whipped cream is bursting with intense lemon flavor. If you prefer a milder lemon presence, feel free to reduce the amount of lemon curd. PRO TIP: Start by folding in half of the recommended lemon curd amount, then taste and add more incrementally until you achieve your desired flavor intensity.
- Whip the Cream: In a chilled bowl, use an electric hand mixer to whip the ½ cup of cold heavy cream until firm, stiff peaks form. Be careful not to over-whip, which can turn it grainy.
- Fold in Lemon Curd: Gently fold in the ⅔ cup of lemon curd using a spatula. Mix just until the mixture is smooth and evenly combined. Overmixing will deflate the whipped cream.
- Prepare for Filling: Transfer the prepared lemon cream filling into a pastry bag. For easy and clean filling, use a small, pointed filling tip, such as a Wilton 230.
Part 3: Filling and Finishing Your Creme Puffs
- Fill Each Shell: Carefully pipe the luscious lemon cream filling into each cooled pastry shell. Most shells will have a small, natural opening or seam where the pastry cracked during baking. If not, use a small, sharp knife to make a tiny slit on the side or bottom of the puff, then insert the pastry tip and fill until the puff feels nicely weighty.
- Garnish and Serve: Arrange the filled creme puffs attractively on a platter. For an elegant finishing touch, dust them generously with powdered sugar just before serving, if desired. This adds a delicate sweetness and a beautiful visual appeal.
Alternative Filling Methods
Beyond piping through a small hole, you have other options for filling your creme puffs:
- Small Slit: If a natural opening isn’t present, a small, discreet slit made with a paring knife works perfectly.
- Half-Cut: For a more dramatic presentation, you can carefully slice the cooled pastry shells horizontally in half, similar to how I prepared my raspberry creme puffs. Then, pipe the filling generously onto the bottom half and gently place the top half back on.
Expert Tips for Perfect Lemon Creme Puffs Every Time
Achieving bakery-quality creme puffs is within your reach with these essential tips:
- For Silky Smooth Shells: To create uniformly round and smooth creme puff shells, utilize the largest round piping tip you own. Hold the pastry bag perpendicular (at a 90° angle) to the baking sheet and pipe each round with one continuous, firm squeeze. Avoid swirling or ruffling the dough as you pipe, which can lead to uneven textures.
- Flatten Those Peaks: After piping your choux pastry, you’ll often notice small peaks at the top where you stopped piping. It’s crucial to gently pat these down with a wet fingertip. If left untouched, these pointy tops are prone to burning and drying out during the baking process, detracting from the overall appearance and texture.
- Reviving Flat Puffs: If, upon removal from the oven, your creme puffs appear deflated or collapse, it’s a clear sign they are slightly undercooked. Don’t despair! Simply return them to the oven and bake for an additional 3-5 minutes, or until they regain their puffed-up, golden-brown appearance. The crispness indicates they are fully cooked.
- Secrets to Fluffiest Whipped Cream: Always use heavy cream that is very cold for the lightest, fluffiest whipped cream filling. For an even greater advantage, consider chilling your mixing bowl and whisk attachment in the freezer for 10-15 minutes before you begin whipping. The cold environment significantly aids in creating stable, voluminous peaks.
- Beat on Low for Stability: While it might seem counterintuitive, beating heavy cream on a lower speed often yields more stable and sturdy whipped cream. High speed can incorporate air too quickly, leading to a less dense and potentially less stable cream that collapses faster. Slowly incorporating air allows for a more consistent and lasting texture.
- Avoid Opening the Oven Door: Resist the temptation to open the oven door during the first 15-20 minutes of baking. A sudden drop in temperature can cause the delicate choux pastry to collapse and prevent proper puffing.
- Fresh Lemon Curd Makes a Difference: While store-bought lemon curd can work, homemade lemon curd provides a significantly fresher, brighter, and more authentic flavor that truly elevates these creme puffs. It’s worth the extra effort!
Smart Make-Ahead Strategies for Effortless Entertaining
While fully assembled creme puffs are best enjoyed immediately to preserve the crispness of the shell and the freshness of the filling, much of the preparation can be done in advance. This makes them a fantastic dessert for entertaining without last-minute stress.
- Prepare Shells in Advance: Unfilled creme puff shells are surprisingly forgiving. They can be stored at room temperature in an airtight container for up to 1 day. For longer storage, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Re-crisp frozen shells in a 300°F (150°C) oven for 5-10 minutes before cooling and filling.
- Lemon Curd Longevity: Your homemade lemon curd is quite stable. Store it in an airtight container in the refrigerator, and it will remain fresh and vibrant for up to 2 weeks. This allows you to tackle this component well ahead of time.
- Whip Cream Last: For the freshest and most voluminous filling, I strongly recommend whipping the heavy cream and folding in the lemon curd just before you are ready to assemble and serve the dessert. Whipped cream tends to lose its volume and stability over time.
Delightful Serving Suggestions for Your Lemon Creme Puffs
Creme puffs are wonderfully versatile little treats, offering a canvas for culinary creativity. While delicious on their own, a few simple additions can transform them into an even more spectacular dessert experience. Their adaptability is truly what makes them so dreamy!
- Explore Filling Variations: Beyond this exquisite lemon cream, experiment with other fillings! Classic options include plain whipped cream, rich pastry cream, or even a scoop of your favorite ice cream for a delightful contrast in temperatures and textures.
- Decadent Dipped Tops: Elevate the elegance by dipping the tops of your filled creme puffs into silky smooth chocolate ganache or delicate white chocolate ganache. For an extra flourish, sprinkle with festive sprinkles or a pinch of flaky sea salt while the ganache is still wet.
- Creative Whipped Cream Flavors: Infuse your whipped cream with other delightful flavors. Try folding in a spoonful of vibrant raspberry jelly, a dollop of pumpkin puree for an autumnal twist, or a swirl of rich Nutella for a hazelnut chocolate experience.
- Fresh Fruit Accompaniment: Serve your lemon creme puffs alongside a medley of fresh berries like raspberries, blueberries, or sliced strawberries. The tartness of the fruit beautifully complements the sweet and tangy puffs.
- Lemon Zest Garnish: A final dusting of finely grated lemon zest just before serving can amplify the citrus aroma and visual appeal.
Storing Tips for Optimal Freshness
For the absolute best texture and flavor, filled lemon creme puffs are ideally enjoyed within a couple of hours of assembly, when the pastry shells are at their crispiest. However, any delicious leftovers certainly don’t need to go to waste! Store any remaining lemon creme puffs in an airtight container in the refrigerator. They will remain enjoyable for up to 1 day, though the shells may soften slightly.
Frequently Asked Questions About Creme Puffs
Are creme puffs eaten hot or cold?
Creme puffs are an absolutely delightful dessert, whether enjoyed cold or at room temperature. Since the pastry shells need to cool completely before they are filled, they are not typically served while still hot. The ideal serving temperature also depends on your chosen filling. Dairy-based creme puff fillings, like the lemon cream in this recipe, should always be kept chilled until you are ready to serve to ensure food safety and optimal texture.
Are eclairs and creme puffs the same?
Eclairs and creme puffs are incredibly similar, sharing a common origin: they are both made from the same versatile choux pastry. Both are filled with cream and often topped with some form of chocolate. The primary distinction lies in their shape and traditional fillings. Eclairs are elongated, log-shaped pastries, typically filled with a rich pastry cream (crème pâtissière) and finished with a chocolate glaze. Creme puffs, on the other hand, are round and offer greater versatility, accommodating a wider array of fillings and toppings beyond the traditional pastry cream and chocolate ganache.
Why did my creme puffs deflate?
Deflated or collapsed creme puffs are a common issue often caused by either a choux pastry that is too runny or insufficient baking time. If your shells collapse upon cooling, it’s usually a sign they are under-baked and still contain too much moisture. The good news is you can often remedy this by simply returning them to the oven and baking for a few more minutes until they are golden brown and fully puffed. The choux pastry batter itself should be smooth, glossy, and thick enough to slowly fall from a spoon in a ribbon, leaving a ‘V’ shape. If you suspect your choux pastry batter was too thin initially, refer to my ultimate guide to choux pastry for detailed troubleshooting tips to achieve that perfect consistency.
More Irresistible Lemon Desserts to Explore
- Easy Lemon Macarons
- Zesty Lemon Sheet Cake
- Lemon Cupcakes with Lemon Curd Filling
- Elegant Earl Grey Lemon Madeleines
Lemon Creme Puffs
You will absolutely fall in love with these light and puffy pastry shells, exquisitely filled with a creamy, tangy lemon curd filling from your very first bite. A truly delightful and impressive dessert.
Ingredients
For Pastry Shells:
- 2/3 cup (160 ml) water
- 4 tablespoons (55 g) unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon coarse kosher salt
- 2/3 cup (80 g) all-purpose flour
- 2 large eggs at room temperature
For Filling:
- ½ cup (120 ml) heavy whipping cream
- 2/3 cup (180 g) lemon curd (Note 1)
- Powdered sugar for dusting (optional)
Instructions
To make the pastry shells:
- Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment paper, or silicone mats.
- In a medium saucepan with a heavy bottom, combine water, butter, sugar, and salt. Bring the mixture to a boil over medium-high heat.
- Once the butter is fully melted and the mixture is boiling, remove from heat and add the flour all at once. Immediately return it to the burner on medium heat.
- Using a wooden spoon, continuously stir the mixture vigorously. The dough will start to form into a cohesive ball. Continue mixing for another 3-4 minutes until a light crust forms on the bottom of the pan, indicating the dough has dried sufficiently.
- Transfer the hot dough into a medium bowl. Using an electric hand mixer (or a wooden spoon), mix the dough for a few minutes on low speed until it cools down to room temperature.
- Add the eggs one at a time, beating well after each addition until fully absorbed. This ensures the eggs incorporate smoothly into the dough.
- Transfer the finished choux pastry batter into a pastry bag fitted with a large round tip. Pipe the dough into approximately 1.5-inch rounds, leaving a couple of inches apart, on the prepared baking sheets. Gently level any peaked tops with a wet fingertip to prevent burning.
- Bake for 25-30 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. The pastry shells should be golden brown, crispy, and significantly puffed up. Transfer the shells onto a cooling rack to cool completely. (TIP: If the pastry shells fall flat when you remove them from the oven, they are under-baked. Simply put them back into the oven and bake for another 3-5 minutes, or until they puff up again and are firm.)
To make the lemon whipped cream:
- In a chilled bowl, whip the heavy cream until hard peaks form, using an electric hand mixer.
- Gently fold in the lemon curd until the mixture is smooth and evenly combined. Avoid overmixing, which can deflate the whipped cream.
- Transfer the filling to a pastry bag with a filling tip, such as a Wilton 230.
To fill the creme puffs:
- Pipe the lemon cream filling into each cooled pastry shell through a small hole on the side (most shells will have a small natural opening, but you can also make a small slit with a knife).
- Arrange the filled creme puffs on a platter and dust generously with powdered sugar just before serving, if desired.
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Tips & Notes
Note 1: I used this homemade lemon curd. This lemon whipped cream has an intense lemon flavor. If you want a milder lemon flavor, feel free to reduce the lemon curd amount. TIP: Start with half of the lemon curd amount and add more to taste.
Make Ahead Instructions:
You can make the creme puff shells and lemon curd filling in advance. Then, store them separately until you’re ready to serve. I recommend making the whipped cream when you’re ready to assemble the dessert.
– Unfilled creme puffs can be stored at room temperature for up to 1 day or frozen for up to 3 months.
– Homemade lemon curd will stay fresh in an airtight container in the refrigerator for up to 2 weeks.
Storing Tips:
For the best texture, filled creme puffs should be enjoyed within a couple of hours. But, that doesn’t mean leftovers need to go to waste! Store leftover lemon creme puffs in an airtight container in the refrigerator for up to 1 day.
Nutrition
This recipe was originally published on June 15, 2015.