Cream Puffs Recipe with Meyer Lemon Curd Recipe | White On Rice (2024)

Yield: 16 cream puffs

We'll often make the meyer lemon curd, sans the whipped cream, a day or two ahead of time since it needs to fully chill before folding into the whipped cream. If you have enough meyer lemons, make a extra batch of just the curd and save it for a decadent spread on toast or scones.

If you need to bake the puffs a day or so ahead of time, for best texture, on the day of serving reheat the puffs in a 300°F oven for about 5 minutes, allow to cool and then fill with the meyer lemon cream.

Whipped Meyer Lemon Curd

• finely grated zest from 1-2 meyer lemons
• 3/4 cup (150 g) sugar
• 1/4 cup (60 m l) fresh meyer lemon juice
• 2 eggs
• 5 Tablespoons (75 g) butter , cut into small pieces
• 1 pinch kosher salt , or to taste
• 1/2 cup (120 ml) heavy whipping cream
• 1 1/2 teaspoons corn starch (to stabilize the whipped cream - you don't have to add this if piping and serving right away)

Puffs

• 1 cup (240 ml) water
• 1/2 cup (113 g) butter (one stick)
• 2 teaspoons (10 ml) sugar
• 1/4 teaspoon (1.25 ml) kosher salt
• 1 cup (125 g) flour
• 4 large eggs
• powdered sugar , for dusting the cream puffs

• Make the meyer lemon curd. Combine the meyer lemon zest and sugar in a blender or food processor. Blend until the zest is well ground into the sugar, 30 seconds-1 minute. Add the meyer lemon juice, eggs, butter pieces, and salt. Blend until well combined, about 30 seconds (the butter will lookcottage cheese like).

• Pour the mixture into a heat-proof bowl and place over a pot of simmering water (you can also just place it directly into a medium saucepan over medium heat, however the mixture can easily burn if notwatched carefully and stirred meticulously). Cook the mixture, stirring constantly, until the curd thickens and reaches about 170°F (77°C), about 10 minutes. Remove from heat and cool in the fridge until fully chilled.

• Whip the cream and cornstarch until nearly stiff peaks. Fold the chilled meyer lemon curd into the whipped cream. Set aside in the refrigerator until ready to pipe into the cream puffs.

• Make the puffs. Preheat the oven to 425°F (220°C). Line a couple baking sheets with parchment paper.

• In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil and then reduce to medium heat. Stir in the flour. Stirring constantly, cook the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.

• Transfer the paste to a stand mixer bowl fit with a beater blade (you can also continue mixing by hand, but it will take a bit of arm power). Beat the paste for a couple minutes or until slightly cooled. Beat in the eggs, one at a time, mixing in each completely before adding the next. Beat until the eggs are fully incorporated into the dough. Place the dough in a pastry bag fit with a 1/2-inch plain tip.

• Onthe prepared baking sheets, pipe the dough into 2-inch discs about 3/4-inch high. (Piping Tip: to make evenly sized puffs, count as you pipe, making sure to use even pressure each time. For these puffs I'll usually pipe to a count of 4-6 seconds depending on how large I want the puffs). Make sure to give a bit of space between each puffs as they'll expand when they bake (we'll usually make 4 rows of 5 across on a regular baking sheet).

• Bake at 425°F (220°C) for 10 minutes. Rotate the tray and reduce the oven temperature to 350°F (175°C). Continue baking for 15-20 minutes, or until golden and slightly crisp. Allow the puffs to cool.

• Place the meyer lemon cream in a pastry bag fit with a small plain tip. Break through the outer shell of the puffs using the pastry bag tip and pipe the meyer lemon cream into the puffs.

• Dust the cream puffs with powdered sugar. Best served same day (the second day the puff shells will soften and lose their slight crispness - still tasty but not quite the same texture. See headnote for tips on making a day ahead.)

Course: Dessert

Cuisine: American, French

Calories: 193