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Lemon Cream Puffs Recipe

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This recipe for Lemon Cream Puffs is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



Cream Puffs:
c butter unsalted
1 c water
1 T granulated sugar
1 c all-purpose flour
4 large eggs
Powdered sugar

1 c heavy cream whipped to stiff peaks
8 oz cream cheese softened
c powdered sugar
⅓ c milk
2 T lemon juice

1. Preheat oven to 425.
2. In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
3. Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
4. Remove from heat and place in bowl to cool for about 5 minutes.
5. Mix in your eggs one at a time making sure to fully combine each egg after each addition.
6. Add your dough to a piping bag and pipe out about 2" mounds on a silpat or parchment lined baking sheet. {You can flatted out peaks with a little water by dabbing them with finger so you don't get any peaks on finished puffs).
7. Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
8. Remove from oven and let cool.

To make your filling:
1. In bowl whip your heavy cream until stiff peaks form, set aside.
2. In another bowl beat your cream cheese until smooth.
3. Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
4. Fold in your whipped cream until mixture is light and fluffy.
5. Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
6. Sprinkle with powdered sugar and serve.




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