meyer lemon cream puffs
Meyer lemon cream puffs make light and lovely pastries, perfect for spring occasions! If you’ve never made Pâte à Choux (also known as choux pastry), this light pastry dough is a cinch to make at home, and becomes the base for many French pastries, including éclairs, profiteroles (filled with ice cream and topped with chocolate sauce), and cream puffs!
Baked until golden and airy, the light shells are ready to be filled with billows of vanilla whipped cream and spoonfuls of homemade Meyer lemon curd. Dust with powdered sugar and enjoy for a delicious citrus twist on the classic cream puff!
Meyer Lemon Curd
- 1 1/2 tsp Meyer lemon zest
- 6 Tbsp Meyer lemon juice
- 6 Tbsp sugar
- 2 large eggs, at room temperature
- 1/4 cup unsalted butter, cut into small pieces
Pâte à Choux
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cubed
- 2 tsp sugar
- 1/2 tsp salt
- 1 cup flour
- 4 large eggs, at room temperature
Vanilla Whipped Cream
- 1 cup cold heavy cream
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
- For the curd, whisk together Meyer lemon zest, juice, sugar, and eggs in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
- Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
- For the pâte à choux, position a rack in the middle of the oven and preheat oven to 425°F. Line two baking sheets with parchment paper.
- Combine water, milk, butter, sugar, and salt in a heavy saucepan. Bring to a rolling boil over medium-high heat. Remove from heat and add flour all at once, quickly stirring in with a wooden spoon. Return pan to medium heat and stir constantly for 4 minutes, cooking until mixture pulls away from the pan and a film forms on the bottom of the pan.
- Transfer mixture to a large mixer bowl and beat on low speed for 3 minutes, until slightly cooled. Add eggs one at a time and beat on medium speed until fully incorporated. The pâte à choux is ready when the batter is smooth and shiny, and a string forms when you touch the dough with your finger.
- Transfer dough to a large pastry bag fitted with a 1/2-inch round tip. Pipe 2-inch rounds, spaced 1-inch apart on prepared baking sheets. As you pipe, pull the piping bag slightly to the side to avoid forming peaks. Smooth down tops with a damp finger.
- Place one baking sheet in the oven and bake cream puffs for 15 minutes. Without opening the oven door, lower oven temperature to 375°F and continue baking for another 10 minutes, until golden and airy. Remove baking sheet from oven and transfer to a wire rack to cool completely. Repeat baking process with remaining baking sheet.
- For the vanilla whipped cream, pour heavy cream into a chilled mixer bowl fitted with wire whip attachment. Add powdered sugar and whip on medium speed until cream begins to thicken. Add vanilla and whip the cream on medium-high speed until medium peaks form.
- To assemble the cream puffs, split open one side with a serrated knife. Fill with a dollop of whipped cream and spoonful of Meyer lemon curd. Dust cream puffs lightly with powdered sugar and serve.
Pâte à Choux adapted from Martha Stewart
Keywords: Meyer Lemon, Cream Puffs