Easy Lemon Cream Puffs
Whip up these light, airy Easy Lemon Cream Puffs in mere minutes with our convenient ready-to-fill Large Cream Puff Shells and one-step Pastry Cream Mix. Serve them as is, sprinkled with powdered sugar or topped with toasted meringue - an absolute must-have recipe for summer!
- Author
- Joan Repato
- Servings
- Approx. 36 Cream Puffs
- Category
Easy
- Cuisine
Pastry
Ingredients
- 36 Large Cream Puff Shells
- 375-400g Pastry Cream Mix
- 1 L Cold milk
- 4.5g Lemon Noblesse Flavor Paste *See recipe notes
- 1500g Whipping cream
- Powdered sugar (Optional for garnish)
- Meringue Topping (Optional for garnish)
Directions
- For a perfect soft texture, put the Large Cream Puff Shells in the refrigerator for 24 hours before filling. **See recipe notes.
- After 24 hours of refrigeration, cut the cream puff shells in half across, so that you have a top and bottom.
- Prepare the Cold Process Pastry Cream Mix per package instructions starting by combining the pastry cream mix and cold milk in a bowl.
- Mix with a beater on low speed until powder is completely incorporated, and then on high for about 3 minutes to get a smooth, light and shiny pastry cream. After 10 minutes, you will get a consistent cream.
- Mix in Lemon Noblesse Flavor Paste until fully combined.
- Whip the whipping cream to medium peaks and fold in equal parts (50:50 by weight) of whipped cream and the Lemon flavored pastry cream.
- Place the cream mixture in a piping bag with a star tip.
- Fill the bottom shells of the cream puffs with the lemon flavored cream. Place top of cream puffs.
- Sprinkle with powdered sugar, or top with toasted meringue if desired.
- Refrigerate for at least four hours before serving; the pastry will soften even more once filled.