Ingredients
Equipment
Method
Pastry Preparation
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine water and butter in a saucepan and bring to a boil over medium heat.
- Add flour all at once and stir vigorously until the mixture forms a dough that pulls away from the sides of the pan.
- Remove from heat and let cool slightly for about 5 minutes.
- Gradually incorporate eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Spoon or pipe the dough onto the prepared baking sheet to form small mounds.
- Bake for 20-25 minutes or until golden brown and puffed. Allow to cool completely.
Lemon Custard Preparation
- Whisk together egg yolks, sugar, and cornstarch in a saucepan.
- Add milk, lemon zest, and lemon juice, stirring well.
- Cook over medium heat, stirring constantly, until thickened and just boiling.
- Remove from heat and stir in vanilla extract.
- Transfer the lemon custard to a bowl, cover with plastic wrap directly on the surface, and chill for at least 2 hours.
Assembly
- Cut each pastry shell in half horizontally.
- Fill bottom halves with chilled lemon custard.
- Cap with the top halves of pastry shells.
- Dust with powdered sugar before serving.
Nutrition
Notes
These Springtime Lemon Cream Puffs are best served fresh, but can be stored in an airtight container in the fridge for up to two days. Enjoy them cold or slightly warmed in the oven for the best texture.