Lemon Cream Puffs are light and flaky, filled with a divine Lemon Cream, which can be as zesty as you prefer ~ another quick, easy but scrumptious dessert Pastry !
Pre-heat the oven to 200 deg C (400 deg F) – line 2 baking sheets with baking paper
Roll out the Puff Pastry, but do not roll any thinner – cut into 12 x 5cm (2 inch) squares
Whisk together the Egg and Water – brush the Pastry – sprinkle the Caster Sugar over and transfer the squares to the prepared baking sheets, leaving small spaces between each square – bake 12 – 15 minutes or until puffed and golden – remove from the oven and cool completely on a wire rack
Beat the Cream until stiff peaks form – fold in the Lemon Curd and Lemon Juice (if using) – chill for 10 minutes before use
Gently open up a small piece in the center of one of the sides of each baked pastry square, lifting the upper part carefully (only enough for the nozzle to fit through)
Pipe the Lemon Cream into the pastry opening (about 1 – 1 1/2 tablespoonfuls per pastry)
Melt a few cubes of White Chocolate and drizzle over the Puffs – let stand a few minutes to set
Nutrition Facts
Lemon Cream Puffs
Serving Size
1 Puff
Amount per Serving
Calories
160
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Cholesterol
35
mg
12
%
Sodium
43
mg
2
%
Carbohydrates
21
g
7
%
Sugar
19
g
21
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.