Lemon Raspberry Cream Puffs
Delightful cream puffs filled with smooth lemon cream and fresh raspberries, perfect for any occasion.
Servings: 12 pieces
Calories: 150kcal
Ingredients
For the pastry
- 1/2 cup unsalted butter rich and creamy
- 1 cup water essential for the dough
- 1 tbsp granulated sugar to sweeten the pastry
- 1/4 tsp salt enhancing the flavor
- 1 cup all-purpose flour for that perfect texture
- 4 large eggs contributing to the puffiness
For the filling
- 1 cup heavy cream for a luscious filling
- 3/4 cup lemon curd bright and tangy
- 1/4 cup powdered sugar to sweeten the cream
- 1 tsp vanilla extract adding depth to the flavor
- 1 cup fresh raspberries plump and juicy
- Powdered sugar for dusting for a touch of elegance
- Optional: extra lemon zest for topping adding a zesty finish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the unsalted butter, water, sugar, and salt. Bring the mixture to a boil over medium heat.
- Once boiling, reduce the heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a cohesive ball.
- Let the dough cool for about five minutes.
- Add eggs one at a time, beating well after each addition until fully combined and smooth.
- Pipe or spoon 2-inch mounds onto the prepared baking sheet.
- Bake for 25–30 minutes or until golden brown and risen. Let them cool completely on a wire rack.
Making the Filling and Assembly
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Gently fold in the lemon curd.
- Slice each cooled puff in half. Fill the bottom half with lemon cream and add fresh raspberries.
- Replace the tops and dust lightly with powdered sugar. Optionally, sprinkle lemon zest on top.
Notes
Tips: Ensure your butter is fully melted before adding flour. Let the dough cool before adding eggs. Store cream puffs in an airtight container at room temperature for up to two days, or freeze for longer storage.