Lemon Cream Puffs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the choux pastry:</li><li class="ingredients-single-item">125ml water</li><li class="ingredients-single-item">125ml whole milk</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">1 tsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">150g plain flour, sifted</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">For the lemon cream filling:</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">240ml whole milk</li><li class="ingredients-single-item">Zest of 2 lemons (about 2 tbsp)</li><li class="ingredients-single-item">80ml fresh lemon juice (about 2-3 lemons)</li><li class="ingredients-single-item">60g unsalted butter, cubed</li><li class="ingredients-single-item">For finishing:</li><li class="ingredients-single-item">Icing sugar for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Piping bags</li><li class="equipment-single-item">1.5cm round piping tip</li><li class="equipment-single-item">Large star piping tip</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Fine mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C. Line two baking sheets with parchment paper. Draw 4cm circles on the parchment as guides for piping, leaving 5cm between each. Flip the parchment over so the ink won't touch the pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Start by making the choux pastry. In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is completely melted. This creates steam which is crucial for the pastry to rise.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Immediately remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to low heat and cook for 1-2 minutes, stirring constantly. This step removes excess moisture and is essential for crisp puffs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Transfer the dough to a stand mixer fitted with a paddle attachment or a large bowl. Beat on low speed for 1 minute to release steam. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. The dough should be glossy and thick enough to hold its shape while soft enough to pipe (it should form a V-shape when lifted with a spoon).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the choux pastry to a piping bag fitted with a round tip. Pipe rounds onto the prepared baking sheets using your drawn circles as guides. Use a damp fingertip to smooth any peaks that form when piping.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Bake for 20 minutes at 200°C, then reduce temperature to 180°C and bake for another 10-15 minutes until the puffs are deeply golden and feel hollow when tapped. Don't open the oven door during the first 20 minutes as the sudden temperature drop can cause the puffs to collapse.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once baked, turn off the oven, poke a small hole in the side of each puff with a toothpick to release steam, and leave them in the oven with the door slightly ajar for 5-10 minutes. This drying step ensures crisp shells. Transfer to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Meanwhile, prepare the lemon cream. In a medium bowl, whisk together egg yolks, sugar, and cornstarch until pale and thickened. In a saucepan, heat milk and lemon zest until steaming but not boiling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Slowly pour about half the hot milk into the egg mixture, whisking constantly to prevent the eggs from curdling (this is called tempering). Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and bubbles begin to appear, about 5-7 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from heat and whisk in the lemon juice and butter until completely incorporated. The acid in the lemon juice reacts with the starch to create the perfect texture. The mixture should be thick and glossy. Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate until chilled, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>When ready to assemble, using a small sharp knife, cut a small slit in the bottom of each cooled puff. Transfer the chilled lemon cream to a piping bag fitted with a star tip. Insert the tip into the slit and fill each puff generously with the lemon cream. You'll feel the puff become heavier as you fill it.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Arrange the filled cream puffs on a serving platter and dust lightly with icing sugar just before serving. For the best texture contrast, serve within a few hours of filling. Enjoy your homemade lemon cream puffs!</li></ol>