Description
Light Choux Pastries filled with a velvety lemon cream offer a delicate and refreshing dessert perfect for any occasion. Crispy on the outside and airy inside, these classic French pastries are elevated by a tangy lemon custard filling, balanced with smooth cream and vanilla for a delightful treat.
Ingredients
Scale
Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 4 large eggs, beaten (may need slightly more or less for dough consistency)
Lemon Cream Filling
- 1/2 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 3/4 cup sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1/2 cup cold butter, cut into small cubes
- 1 teaspoon vanilla extract
Instructions
- Prepare the choux pastry dough: Combine water, unsalted butter, salt, and sugar in a saucepan over medium heat and bring to a boil. Remove from heat and stir in the all-purpose flour all at once. Return the pan to the heat and cook for 2 minutes, stirring to dry the dough slightly. Remove from heat and let cool for 5 minutes before gradually mixing in the beaten eggs, one at a time, until the dough is smooth and glossy.
- Bake the pastries: Preheat your oven to 400°F (200°C). Pipe the choux dough into small mounds onto a baking sheet lined with parchment paper. Bake for 20-25 minutes until the pastries are puffed and golden brown. Once baked, remove from oven and let them cool completely on a wire rack.
- Make the lemon cream filling: In a saucepan, whisk together fresh lemon juice, lemon zest, sugar, egg yolks, and cornstarch until smooth. Cook the mixture over medium heat, whisking constantly, until it thickens to a custard consistency. Remove from the heat and stir in heavy cream, cold butter cubes, and vanilla extract until fully incorporated. Allow the filling to cool to room temperature.
- Fill the pastries: Once the choux pastries are cooled, cut a small slit into each pastry. Using a piping bag, fill the pastries with the cooled lemon cream filling evenly.
- Serve and garnish: Optionally dust the filled pastries lightly with powdered sugar for a delicate finish. Serve immediately and enjoy the refreshing, light pastries.
Notes
- Egg quantity may vary slightly; add eggs gradually to achieve the right dough consistency.
- Ensure lemon cream filling is fully cooled before filling pastries to maintain texture.
- Store filled pastries in a refrigerator if not serving immediately, consume within 1-2 days.
- Choux pastry dough can be prepared ahead and baked fresh before filling.
- For a dairy-free variation, substitute butter and cream with plant-based alternatives.
