Description
Light and airy cream puffs filled with silky lemon cream and dusted with powdered sugar for a bright, bakery-style dessert.
Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Stir in flour until a smooth dough forms and pulls away from the sides.
- Remove from heat and cool slightly.
- Add eggs one at a time, mixing well after each addition until glossy.
- Transfer dough to a piping bag and pipe rounds onto prepared baking sheet.
- Bake for 30 to 35 minutes until golden and puffed. Cool completely.
- Beat cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- Whip heavy cream separately, then fold into lemon mixture.
- Pipe filling into cooled cream puffs.
- Dust with powdered sugar before serving.
Notes
- Use fresh lemon juice for the brightest flavor.
- Allow cream puffs to cool fully before filling.
- Store filled pastries refrigerated for up to 2 days.
- Dust powdered sugar right before serving for best presentation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cream puff
- Calories: 230
- Sugar: 11g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg