The Art of Classic French Lemon Cream Puff Perfection

Perfect Choux Pastry Technique

Master the classic French technique of creating light, airy choux pastry that puffs beautifully.

Silky Pastry Cream Excellence

Learn the skill of cooking smooth, lump-free pastry cream with perfect consistency.

Proper Baking Method

Perfect the technique of baking puffs until golden and crisp with hollow interiors.

Lemon Flavor Balance

Master the art of achieving bright citrus flavor without overpowering sweetness.

Assembly and Presentation

Learn optimal filling and finishing techniques for elegant, professional-looking cream puffs.

French Pastry Mastery Secrets for Perfect Lemon Cream Puff Creation

Dough Consistency: Achieve proper consistency - dough should be glossy and slowly fall from spoon in ribbon.

Egg Addition: Add eggs gradually and ensure each is fully incorporated before adding next.

No Peeking: Don't open oven door during first 20 minutes or puffs will deflate.

Cream Smoothness: Strain pastry cream to ensure silky, lump-free texture every time.

Fresh Lemon: Use fresh lemon juice and zest for brightest, most vibrant citrus flavor.

Serving Time: Fill puffs close to serving time to maintain crispy shells and prevent sogginess.

Classic French Lemon Cream Puffs with Silky Pastry Cream and Delicate Choux Pastry

Name: Classic French Lemon Cream Puffs with Silky Pastry Cream and Delicate Choux Pastry
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 24 cream puffs
Cuisine: French
Ingredients: For the Choux Pastry:; 1 cup water; 1/2 cup unsalted butter; 1/4 teaspoon salt; 1 tablespoon granulated sugar; 1 cup all-purpose flour; 4 large eggs, room temperature; For the Lemon Pastry Cream:; 2 cups whole milk; 1/2 cup granulated sugar; 5 large egg yolks; 1/4 cup cornstarch; 2 tablespoons unsalted butter; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; For the Cream Enhancement:; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; For the Finishing Touches:; 1/2 cup powdered sugar for dusting; Additional lemon zest for garnish; For the Egg Wash:; 1 large egg; 1 tablespoon water; For the Flavor Boosters:; 1/4 teaspoon lemon extract; Pinch of salt; For Special Equipment:

The ultimate lemon cream puffs featuring delicate choux pastry shells filled with luxurious lemon-infused pastry cream and dusted with powdered sugar. This elegant French dessert combines the light, airy texture of perfectly baked puffs with the bright, tangy sweetness of homemade lemon cream, creating an unforgettable pastry experience that elevates the classic cream puff to extraordinary heights perfect for special occasions, afternoon tea, or any time you crave the perfect balance of citrus freshness and creamy indulgence.

Prep Time

30 Minutes

Cook Time

40 Minutes

Total Time

70 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1/4 teaspoon salt

1 tablespoon granulated sugar

1 cup all-purpose flour

4 large eggs, room temperature

For the Lemon Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

5 large egg yolks

1/4 cup cornstarch

2 tablespoons unsalted butter

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Cream Enhancement:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For the Finishing Touches:

1/2 cup powdered sugar for dusting

Additional lemon zest for garnish

For the Egg Wash:

1 large egg

1 tablespoon water

For the Flavor Boosters:

1/4 teaspoon lemon extract

Pinch of salt

For Special Equipment:

Piping bags with round tips

Baking sheets

Parchment paper

Wire cooling racks

Medium saucepan

Electric mixer

Instructions

Preheat oven to 400°F and line baking sheets with parchment paper.

Combine water, butter, salt, and sugar in saucepan over medium heat.

Bring mixture to full rolling boil, ensuring butter is completely melted.

Remove from heat and add flour all at once, stirring vigorously.

Return pan to medium heat and cook, stirring constantly, for 2 minutes.

Transfer dough to mixing bowl and let cool for 5 minutes.

Add eggs one at a time, beating well after each addition until smooth.

Continue beating until dough is smooth, glossy, and holds its shape.

Transfer dough to piping bag fitted with large round tip.

Pipe 1.5-inch mounds onto prepared baking sheets, spacing 2 inches apart.

Brush tops lightly with egg wash for golden color.

Bake for 20 minutes, then reduce heat to 350°F and bake 15 more minutes.

Turn off oven, crack door, and let puffs dry for 10 minutes.

Remove puffs and cool completely on wire racks before filling.

For pastry cream, heat milk in saucepan until steaming but not boiling.

Whisk egg yolks, sugar, and cornstarch in bowl until smooth and pale.

Slowly pour hot milk into egg mixture, whisking constantly to temper.

Return mixture to saucepan and cook over medium heat, stirring constantly.

Cook until cream thickens and reaches pudding consistency, about 5 minutes.

Remove from heat and stir in butter, lemon zest, lemon juice, and vanilla.

Strain pastry cream through fine mesh sieve into clean bowl.

Cover surface directly with plastic wrap and refrigerate until completely chilled.

Whip heavy cream with powdered sugar and vanilla to stiff peaks.

Fold whipped cream into chilled lemon pastry cream for lightened texture.

Cut cooled puffs in half horizontally or make small hole in bottom.

Pipe or spoon generous amount of lemon cream into each puff.

Replace tops and dust generously with powdered sugar.

Garnish with fresh lemon zest if desired.

Serve immediately or refrigerate up to 4 hours before serving.

Classic French Lemon Cream Puffs with Silky Pastry Cream and Delicate Choux Pastry

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Classic French Lemon Cream Puff Perfection

Classic French Lemon Cream Puffs with Silky Pastry Cream and Delicate Choux Pastry

Ingredients

Instructions