Homemade Lemon-Infused Cream Puffs Recipe

Indulge in the luxury of homemade gourmet pastries with this easy-to-follow, step-by-step recipe for Lemon-Infused Cream Puffs. These delicate treats combine the lightness of classic French choux pastry with a luscious lemon custard cream, delivering a burst of refreshing flavor in every bite. Perfect for special occasions or a delightful afternoon treat, these cream puffs are sure to impress your guests and become a favorite in your dessert repertoire.

 

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter (preferably organic for a richer flavor)
• 1 cup all-purpose flour
• 4 large eggs (free-range eggs enhance the pastry’s texture)
• 1/4 teaspoon salt

For the Lemon-Infused Milk:

• 2 cups whole milk
• Zest of 1 large organic lemon (organic lemons have more fragrant zest)

For the Lemon Custard Cream:

• 1 cup lemon-infused milk (prepared from the infused milk above)
• 3 egg yolks
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract (adds depth to the custard)

For Dusting:

• Powdered sugar (for a touch of elegance)

 

Instructions

Step 1: Prepare the Lemon-Infused Milk

1. Zest the Lemon: Use a microplane or fine grater to remove the zest from the lemon, avoiding the bitter white pith.
2. Heat the Milk: In a medium saucepan, combine the 2 cups of whole milk and the lemon zest. Heat over medium-low heat until the milk is warm but not boiling, stirring occasionally.
3. Infuse the Flavor: Remove from heat, cover the saucepan, and let the milk steep for at least 30 minutes to allow the lemon flavor to infuse thoroughly.
4. Strain the Milk: After steeping, strain the milk through a fine-mesh sieve to remove the zest. Set aside 1 cup of this lemon-infused milk for the custard cream.

Step 2: Make the Choux Pastry

1. Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Boil Water and Butter: In a large saucepan, bring 1 cup of water, 1/2 cup unsalted butter, and 1/4 teaspoon salt to a rolling boil over medium-high heat.
3. Add Flour: Reduce heat to medium. Add 1 cup of all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Cool the Dough: Transfer the dough to a mixing bowl and let it cool for about 5 minutes to prevent the eggs from cooking when added.
5. Incorporate Eggs: Using an electric mixer or wooden spoon, beat in the 4 large eggs, one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
6. Pipe the Dough: Spoon the dough into a pastry bag fitted with a large round tip. Pipe small mounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake: Bake for 10 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes until the puffs are golden brown and sound hollow when tapped.
8. Cool the Puffs: Remove from the oven and pierce each puff with a small knife to release steam. Transfer to a wire rack to cool completely.

Step 3: Prepare the Lemon Custard Cream

1. Mix Egg Yolks and Sugar: In a medium bowl, whisk together the 3 egg yolks and 1/4 cup granulated sugar until the mixture is pale and thick.
2. Add Cornstarch: Sift in the 2 tablespoons cornstarch and whisk until smooth.
3. Heat the Milk: In a saucepan, bring the 1 cup of lemon-infused milk to a gentle simmer over medium heat.
4. Temper the Eggs: Slowly pour half of the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
5. Cook the Custard: Return the mixture to the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the custard thickens and comes to a boil.
6. Add Vanilla: Remove from heat and stir in the 1 teaspoon pure vanilla extract.
7. Cool the Custard: Transfer the custard to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until chilled.

Step 4: Assemble the Cream Puffs

1. Fill the Pastry Bag: Spoon the chilled lemon custard cream into a clean pastry bag fitted with a small tip.
2. Fill the Puffs: Gently insert the tip into the side or bottom of each puff and fill until the custard just starts to ooze out.
3. Dust with Powdered Sugar: Arrange the filled cream puffs on a serving platter and dust generously with powdered sugar.

Serving Suggestions

• Garnish with Fresh Fruit: Add a touch of color and freshness by garnishing with fresh raspberries or mint leaves.
• Drizzle with Chocolate: For an extra layer of indulgence, drizzle melted white or dark chocolate over the tops of the cream puffs.
• Create a Croquembouche: Stack the cream puffs into a cone shape and drizzle with caramel for an impressive centerpiece.

Expert Tips for Perfect Cream Puffs

• Use High-Quality Ingredients: Opt for organic butter and eggs to enhance the flavor and texture of your choux pastry.
• Consistent Sizes: Pipe the dough evenly to ensure all puffs bake uniformly.
• Avoid Opening the Oven Door: Sudden temperature changes can cause the puffs to collapse.
• Proper Cooling: Piercing the puffs immediately after baking allows steam to escape, keeping them crisp.
• Chill the Custard: Ensure the custard is thoroughly chilled before filling to prevent it from becoming runny.

Storage Instructions

• Refrigeration: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days.
• Freezing: Unfilled pastry shells can be frozen in airtight bags for up to 1 month. Thaw at room temperature and crisp in the oven if necessary before filling.

Nutritional Information (Per Serving)

This is an approximate calculation and may vary based on ingredient brands and measurements.

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 90mg
• Total Carbohydrates: 23g
• Dietary Fiber: 0g
• Sugars: 8g
• Protein: 6g

Crafting these luxurious lemon-infused cream puffs at home is simpler than it seems and is a rewarding way to bring a touch of authentic French patisserie into your kitchen. The combination of airy choux pastry and rich lemon custard creates a dessert that’s both light and indulgent. Whether you’re an experienced baker or just starting out, this recipe is designed to deliver professional-quality results that will delight both you and your guests.

Enjoy your homemade gourmet dessert!