Lemon Cream Puffs – Freshness and Elegance

Make the choux pastry: Heat water, butter and salt in a saucepan. Once boiling, remove from heat and add the flour all at once. Mix vigorously until a ball forms. Dry out for 1-2 min over low heat then let cool for 5 min. Incorporate the eggs one by one until you have a smooth and shiny dough.

Bake the puffs: Preheat oven to 180°C. Pipe mounds of dough onto a baking sheet with parchment paper. Bake for 25-30 min without opening the oven. Let cool on a wire rack.

Make the lemon cream: In a saucepan, mix eggs, sugar and cornstarch. Add lemon juice and zest. Cook over medium heat, whisking constantly, until thickened (3-5 min). Off the heat, incorporate the butter in pieces. Cover with plastic wrap touching the surface and cool completely.

Fill the puffs: Pierce the bottom of the puffs. Fill a piping bag with lemon cream and fill the puffs. For a sweeter version, add a little whipped cream before the lemon cream. Dust with powdered sugar and decorate with lemon zest.