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Easy Light Choux Pastries with Lemon Cream

Easy Light Choux Pastries with Lemon Cream
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Easy Light Choux Pastries with Lemon Cream are airy French-inspired pastry shells filled with a smooth, zesty lemon cream. This elegant yet simple dessert offers a perfect balance of lightness and refreshing citrus flavor, ideal for special occasions, afternoon tea, or any time you want a delightful treat.

Ingredients

Scale

For the Choux Pastry:

  • 1 cup water
  • 8 tablespoons (1 stick) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour (or gluten-free flour blend if desired)
  • 4 large eggs, room temperature

For the Lemon Cream Filling:

  • 1/2 cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 3/4 cup granulated sugar, divided
  • 3 large egg yolks
  • 1 cup heavy cream or mascarpone (or coconut cream for dairy-free option)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Choux Dough: Start by heating the water, butter, and a pinch of salt in a saucepan over medium heat until the butter has completely melted. Remove from heat and quickly stir in the flour all at once, mixing vigorously until the dough forms a smooth ball and pulls away from the sides of the pan.
  2. Incorporate the Eggs: Allow the dough to cool slightly. Add eggs one at a time, beating thoroughly after each addition until the mixture is smooth, glossy, and thick enough to hold its shape when piped.
  3. Pipe and Bake the Pastries: Using a piping bag, pipe small rounds onto a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door during baking to prevent deflation.
  4. Make the Lemon Cream Filling: In a heatproof bowl over simmering water, whisk together lemon juice, lemon zest, half of the sugar, and egg yolks until the mixture thickens into a lemon curd. Remove from heat and let cool. Fold in whipped heavy cream or mascarpone along with vanilla extract until smooth and silky.
  5. Assemble the Choux Pastries: Once the pastry shells are completely cooled, carefully slice or poke a hole in each and fill them with the lemon cream using a piping bag. Chill before serving.

Notes

  • Use room temperature eggs to help the dough incorporate the eggs seamlessly and puff up properly.
  • Do not open the oven door early during baking to ensure pastries rise fully without collapsing.
  • Cool pastries thoroughly before filling to prevent the cream from melting and the shells from becoming soggy.
  • Use fresh lemons for the brightest, most natural citrus flavor.
  • Practice piping small rounds first to achieve consistent shapes and sizes.

Nutrition

Keywords: choux pastry, lemon cream, French dessert, light dessert, airy pastry, lemon curd, easy pastry recipe, gluten-free dessert option

Find it online: https://sophiespace.com/easy-light-choux-pastries-with-lemon-cream/