Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Zest of 1 lemon
- 1 teaspoon fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). In a saucepan, bring water and melted butter to a gentle boil. Remove from heat and stir in flour and salt until well combined.
- Allow the dough to cool slightly. Add eggs one at a time, mixing well after each addition until smooth.
- Spoon or pipe small mounds of dough onto a parchment-lined baking sheet. Bake for about 25 minutes until golden brown.
- While shells cool, whip together chilled heavy cream, sugar, lemon zest, and lemon juice until soft peaks form.
- Once cooled, slice open each pastry shell and fill them generously with the lemon cream. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff (40g)
- Calories: 190
- Sugar: 5g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 75mg