Cream Puffs with Lemon-Cream Filling

Name: Cream Puffs with Lemon-Cream Filling
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 355 milliliters sifted all purpose flour (sifted, then measured); 177 milliliters (1 1/2 sticks) unsalted butter, diced; 1 large egg; 6 larges eggs, divided; 237 milliliters chilled heavy whipping cream; 59 milliliters fresh lemon juice; 1 teaspoons salt; 118 milliliters sugar; 177 milliliters water; 113 grams high-quality white chocolate (such as Lindt or Perugina), finely chopped; 177 milliliters whole milk

Cream Puffs with Lemon-Cream Filling might be just the side dish you are searching for. This recipe serves 10. This recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 30g of fat, and Head to the store and pick up all purpose flour, lemon juice, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine sugar,egg, lemon juice, lemon peel, and pinch ofsalt in heavy small saucepan; whisk to blend.

Ingredients you will need

Lemon Juice

Lemon Peel

Sugar

Egg

Equipment you will use

Sauce Pan

Whisk

Add butter. Stir constantly over medium-lowheat until curd is hot and thick enoughto coat spoon (do not boil), 4 to 5 minutes.

Ingredients you will need

Butter

Transfer lemon curd to medium bowl.Using electric mixer, beat cream in anothermedium bowl until peaks form. Foldwhipped cream into curd in 3 additions.Cover and chill filling 1 hour. DO AHEAD: Canbe made 2 hours ahead. Keep chilled.

Ingredients you will need

Lemon Curd

Cream

Equipment you will use

Hand Mixer

Bowl

Position 1 rack in topthird and 1 rack in bottom third of ovenand preheat to 425°F. Line 2 large rimmedbaking sheets with parchment paper. Bringfirst 4 ingredients to boil in heavy largesaucepan over medium heat, stirring withwooden spoon until butter melts.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Add flourall at once and stir vigorously until doughforms and pulls away from sides of pan.Continue to stir until film forms on panbottom, 1 to 2 minutes longer.

Equipment you will use

Frying Pan

Transferdough to large bowl. Cool 5 minutes,stirring occasionally.

Equipment you will use

Bowl

Add 1 egg and, stillusing wooden spoon, beat until blended.

Ingredients you will need

Egg

Equipment you will use

Wooden Spoon

Add remaining 5 eggs, 1 at a time, beatinguntil blended after each, then beat untildough is smooth and shiny, 2 to 3 minutes.

Ingredients you will need

Egg

Working in batches, transfer doughto pastry bag fitted with 1/2-inch plainround tip. Pipe 1- to 1 1/4-inch mounds,spaced about 2 inches apart, onto preparedbaking sheets. Using wet finger, smoothtops of mounds.

Ingredients you will need

Mounds Bar

Equipment you will use

Pastry Bag

Bake puffs 15 minutes. Reverse bakingsheets. Reduce oven temperature to 350°F.Continue to bake until puffs are dry, firm,and deep golden brown, 30 to 35 minuteslonger. Cool puffs on baking sheets.

Equipment you will use

Baking Sheet

Oven

Cut each puff horizontallyin half; pull out any soft dough. Fill puffbottoms with 1 tablespoon lemon-creamfilling.

Ingredients you will need

Dough

Lemon

Place egg-shaped candy atop filling,if desired. Press on puff tops to adhere.

Ingredients you will need

Candy

Egg

Place white chocolate in medium metalbowl. Set bowl over small saucepan ofbarely simmering water. Stir until chocolateis soft and almost melted.

Ingredients you will need

White Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

Remove fromover water; stir until completely meltedand smooth. Using teaspoon, drizzlewhite chocolate decoratively over eachcream puff. Arrange filled puffs on platter.Refrigerate until chocolate glaze sets, atleast 15 minutes and up to 3 hours.

Ingredients you will need

Chocolate Glaze