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Light Choux Pastries Filled with Lemon Cream

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Light Choux Pastries Filled with Lemon Cream are delicate, airy desserts that pair crisp golden pastry with smooth, tangy lemon filling. Perfect for tea parties, spring gatherings, or elegant entertaining, they’re fresh, flavorful, and surprisingly simple to make.

Ingredients

  • For the choux pastry:
  • 1/2 cup water
  • 1/4 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Pinch of salt
  • For the lemon cream filling:
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1 tbsp cornstarch
  • 1/3 cup fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp unsalted butter
  • 1/3 cup heavy cream (optional, whipped)

Instructions

  1. Make the choux pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a saucepan, bring water, butter, and salt to a boil. Reduce heat and stir in flour all at once. Stir until dough forms a ball and pulls away from sides.
  3. Let cool slightly. Beat in eggs one at a time until smooth and glossy.
  4. Pipe or spoon small rounds onto the prepared sheet. Bake 20–25 minutes until puffed and golden. Cool completely.
  5. Make the lemon cream: In a saucepan, whisk egg yolks, sugar, cornstarch, lemon juice, and zest. Cook over medium heat, stirring, until thickened.
  6. Remove from heat. Stir in butter until smooth. Let cool completely.
  7. Optional: Fold in whipped cream for a lighter texture once cooled.
  8. Assemble: Slice each choux pastry or make a hole in the bottom. Fill with lemon cream. Dust with powdered sugar or glaze if desired.

Notes

  • Add vanilla or lavender to lemon cream for a floral twist.
  • Use store-bought lemon curd for convenience—lighten with whipped cream if desired.
  • Bake choux shells ahead and fill just before serving to retain crispness.
  • Freeze unfilled shells and re-crisp in oven before filling.
  • Use a piping bag for easy, tidy filling.

Nutrition

Find it online: https://cookedbymaya.com/light-choux-pastries-filled-with-lemon-cream/