Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/2 cup lemon curd
- 1 tablespoon powdered sugar
- 1 teaspoon lemon zest
For those who prefer a lighter option, you can substitute half of the heavy cream with Greek yogurt, which adds a delightful tang to the filling.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step always reminds me of how Mama Lou would hum a soft tune as she prepared the baking sheet, setting the mood for a relaxed baking session.
- In a medium saucepan, combine the water, butter, and salt. Bring to a boil over medium heat until the butter is melted.
- Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes. Mama Lou used to say this was the secret to perfect puffs—patience and a strong arm.
- Remove the pan from the heat and let it cool for 5 minutes. Add the eggs one at a time, beating well with each addition until the dough is smooth and glossy.
- Spoon or pipe the dough onto the prepared baking sheet, creating small mounds about 2 inches apart. Each puff should be about the size of a walnut.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and firm to the touch. Mama Lou always reminded me to never open the oven door too early, as it could cause the puffs to deflate.
- While the puffs are cooling, whip the heavy cream until it forms stiff peaks. Gently fold in the lemon curd and lemon zest. My sister Ouma and I loved this part, sneaking tastes and debating if the filling was tart enough.
- Once the puffs are completely cool, slice them in half and fill each with a generous spoonful of the lemon cream mixture.
- Dust the filled cream puffs with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International