Lemon Filled Cream Puffs

For the Cream Puffs:
1 Cup Boiling Water
1/2 Cup Butter
1 Cup Flour
1/2 Teaspoon Salt
4 Eggs

For the Lemon Whipped Cream Filling

1 1/2 Cups Heavy Cream
3 Tablespoons Powdered Sugar
1 Teaspoon Lemon Extract
Zest from one lemon


Bring 1 cup water to a boil in a saucepan
Add the butter to the water and stir until it is melted
Add the flour and salt to the water mix all at once
Stir until a ball is formed
Remove from the head and add the eggs one at a time and beat after each addition
Let stand for 10 minutes
Drop the dough on a cookie sheet by putting the dough into a zip lock bag, snip off the corner and pipe the dough on to the cookie sheet
Bake in a preheated 375 degree oven for 20-30 minutes
Add heavy cream, powdered sugar, and lemon extract into 1 pint whipper. Screw on 1 cream charger and shake vigorously.
Cut the Cream Puffs in half and dispense the Lemon Whip Cream into the center. Top with lemon zest and powdered sugar

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