Light Choux Pastries Filled with Lemon Cream

Light Choux Pastries Filled with Lemon Cream are a delightful, airy dessert that pairs the crispness of golden pastry with the tangy brightness of smooth lemon cream. These elegant bites are perfect for afternoon tea, springtime celebrations, or anytime I want to treat myself to something delicate yet flavorful. The contrast between the buttery pastry and the zesty filling makes every bite refreshing and luxurious.

Why You’ll Love This Recipe

I love how light and elegant these pastries are without feeling too rich or heavy. The choux dough puffs up beautifully, creating a hollow center that I fill with luscious lemon cream—smooth, citrusy, and not overly sweet. It’s the kind of dessert that feels fancy but is surprisingly simple to make once I get the hang of the technique. They also make for a stunning presentation when I’m hosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the choux pastry:

• Water
• Unsalted butter
• All-purpose flour
• Eggs
• Salt

For the lemon cream filling:

• Egg yolks
• Granulated sugar
• Cornstarch
• Lemon juice (freshly squeezed)
• Lemon zest
• Unsalted butter
• Heavy cream (for folding in, optional for a lighter mousse-style texture)

Directions

Make the choux pastry:

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, I bring water, butter, and a pinch of salt to a boil.
3. I reduce the heat, then quickly stir in the flour all at once, mixing until the dough pulls away from the sides of the pan and forms a ball.
4. I let the dough cool slightly, then beat in the eggs one at a time until the mixture is smooth and glossy.
5. I pipe or spoon small rounds onto the baking sheet, leaving space between each.
6. I bake them for 20–25 minutes, or until puffed and golden. Then I let them cool completely before filling.

Make the lemon cream:

1. In a saucepan, I whisk together egg yolks, sugar, cornstarch, lemon juice, and lemon zest.
2. I cook over medium heat, stirring constantly, until the mixture thickens into a custard.
3. I remove it from heat and stir in the butter until smooth.
4. I let the lemon cream cool completely. For a lighter filling, I fold in whipped heavy cream once it’s cool.

Assemble:

1. I slice each choux pastry open or make a small hole in the bottom.
2. I pipe or spoon in the lemon cream filling.
3. I dust the tops with powdered sugar or glaze them lightly, if desired, before serving.

Servings and timing

This recipe makes about 12 to 16 small choux pastries. It takes around 20 minutes to prep, 25 minutes to bake, and another 20–30 minutes to prepare and cool the lemon cream. From start to finish, I can have everything ready in about 1.5 hours.

Variations

I sometimes add a bit of vanilla or lavender to the lemon cream for a floral twist. For an even lighter version, I skip the butter in the lemon filling and just fold the lemon curd into whipped cream. When I want extra flair, I dip the tops of the pastries in a lemon glaze or white chocolate before serving.

storage/reheating

I store filled choux pastries in the fridge for up to 2 days in an airtight container, though they’re best eaten the same day to maintain crispness. If I want to prep ahead, I bake and store the empty shells in an airtight container at room temperature for 2–3 days, then fill them before serving. I don’t reheat once they’re filled, but I can crisp the empty shells in a 300°F oven for 5 minutes if needed.

FAQs

Can I make the choux pastry ahead of time?

Yes, I bake the shells ahead and store them in an airtight container. I fill them just before serving to keep them crisp.

Why did my choux pastry collapse?

They likely needed more baking time or weren’t fully dried inside. I avoid opening the oven door too early and make sure they’re golden and firm before removing them.

Can I freeze choux pastries?

Yes, I freeze unfilled choux shells and re-crisp them in the oven before filling. I don’t recommend freezing them once filled with lemon cream.

What’s the best way to fill the pastries?

I use a piping bag with a small nozzle for neat filling. I either pipe through a hole in the bottom or slice the pastries in half and spoon the filling in.

Can I use store-bought lemon curd?

Absolutely. I sometimes mix it with whipped cream to make it lighter and easier to pipe, especially when I’m short on time.

Conclusion

Light Choux Pastries Filled with Lemon Cream are a delicate and delicious treat that brings together crisp pastry and bright, creamy filling. I love how versatile and elegant they are—perfect for everything from brunch to celebrations. Once I mastered the simple choux technique, these little pastries became one of my favorite go-to desserts.

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