Rich, golden choux pastry made with pure French butter, filled with bright lemon pastry cream: these Easy Lemon Cream Puffs make a particularly indulgent treat for summer afternoons! Whip up these light, fluffy treats in no time with our convenient pre-baked Large Cream Puff Shells and one-step cold process Pastry Cream Mix.
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!
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.
Recipe Note:
*The Lemon Noblesse Flavor Paste can be substituted with 45-75g of our Lemon Flavor Paste. If a stronger flavor is desired, more can be used.
**The choux will absorb the moisture from the refrigeration for a nice, soft texture.
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