Easy Lemon Cream Puffs•
Posted on July 12 2022
Easy Lemon Cream Puffs
Approx. 36 Cream Puffs
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 Large 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.
**The choux will absorb the moisture from the refrigeration for a nice, soft texture.
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