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
- 2 teaspoons lemon zest
- 1/4 cup fresh lemon juice
- Optional: fresh berries and mint for garnish
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine water and butter in a saucepan over medium heat until melted and boiling.
- Add salt and flour all at once, stirring vigorously until dough forms a ball and pulls from sides of the pan.
- Remove from heat, let cool 2-3 minutes.
- Transfer dough to mixing bowl and beat in eggs one at a time until smooth and glossy.
- Pipe or spoon dough onto prepared baking sheet in small mounds.
- Bake for 25-30 minutes until golden brown and puffed. Cool completely.
- Beat heavy cream and powdered sugar until stiff peaks form.
- Gently fold in lemon zest, lemon juice, and a dollop of whipped cream. Chill for 30 minutes.
- Cut cooled shells in half horizontally.
- Fill bottom halves with lemon cream using a piping bag or spoon; replace tops.
- Garnish with berries and mint if desired. Serve chilled.
Notes
- Ensure the dough is cooked until smooth for optimal puffing.
- Use fresh lemon zest and juice for the brightest flavor.
- Chill the lemon cream filling for better consistency and flavor.
- Fill puffs just before serving to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: French-inspired, Spring
- Diet: Vegetarian
Nutrition
- Serving Size: 1 puff
- Calories: 180 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg