Lemon Raspberry Cream Puffs
Delightful pastries combining bright lemon flavors with sweet-tart raspberries in a fluffy shell.
Servings: 12 pieces
Calories: 200kcal
Ingredients
For the Choux Pastry
- 1/2 cup unsalted butter Adds richness and flavor.
- 1 cup water Essential for creating the choux pastry.
- 1 tbsp granulated sugar A hint of sweetness to balance flavors.
- 1/4 tsp salt Enhances the overall taste.
- 1 cup all-purpose flour The base for the pastry.
- 4 large eggs Provides structure and richness.
For the Filling
- 1 cup heavy cream For a luscious filling.
- 3/4 cup lemon curd Bursting with tangy flavor.
- 1/4 cup powdered sugar Sweetens the whipped cream.
- 1 tsp vanilla extract Adds warmth and depth.
- 1 cup fresh raspberries Brightens each puff with freshness.
- Powdered sugar for dusting A charming finishing touch.
- Optional extra lemon zest For topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the butter, water, sugar, and salt. Heat over medium-high until it reaches a rolling boil.
- Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides.
- Remove from heat and let it cool for around 5 minutes.
- Incorporate the eggs one at a time, beating well after each addition until you have a smooth batter.
- Using a piping bag or spoon, pipe or spoon 2-inch mounds onto the prepared baking sheet.
Baking
- Bake for 25 to 30 minutes or until golden brown. Allow them to cool completely on a wire rack.
Filling and Assembly
- Whip the heavy cream with the powdered sugar and vanilla until soft peaks form.
- Gently fold the lemon curd into the whipped cream until fully incorporated.
- Slice each cooled puff in half. Fill with lemon cream and fresh raspberries, replace the top, and dust with powdered sugar.
Notes
Ensure the oven is preheated well and avoid opening the door while the puffs bake to prevent them from deflating. Consider infusing the cream with mint or basil for a twist. Store leftovers in an airtight container for up to 24 hours.