Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Combine the water, butter, and salt in a saucepan over medium heat. Bring the mixture to a boil, ensuring the butter melts completely.
- Remove the pan from the heat. 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 the pan to low heat and cook, stirring constantly, for 1 minute to dry out the dough slightly.
- Transfer the dough to a large bowl or stand mixer. Beat on medium speed for 1 minute to cool slightly. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a round tip. Pipe mounds about 1.5 inches wide onto the prepared baking sheets, leaving space between them.
- Bake for 15 minutes at 400°F (200°C). Reduce the oven temperature to 350°F (175°C) and bake for another 15 to 20 minutes, or until the puffs are golden brown and firm. Do not open the oven door during the first 20 minutes of baking.
- Turn off the oven, prop the door open slightly, and allow the puffs to cool inside for 15 minutes. Remove them and let them cool completely on a wire rack.
- To make the filling, combine the cold heavy cream, powdered sugar, lemon juice, and lemon zest in a bowl. Beat with an electric mixer until stiff peaks form.
- Once the puffs are cool, use a small knife or skewer to poke a small hole in the bottom of each puff. Fill a piping bag with the lemon cream and pipe the filling into the center of each puff until it feels slightly heavy.
- Chill the filled cream puffs for at least 60 minutes before serving.
Nutrition
Notes
For a simple glaze, mix 1/2 cup powdered sugar with 1 tablespoon of lemon juice and drizzle over the cooled puffs before chilling.