Course: Dessert
Cuisine: American
Servings: 12
Calories: 210 kcal
Ingredients
Cream Puffs:
- 1/2 cup butter unsalted
- 1 cup water
- 1 Tablespoons granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- Powdered sugar
Filling:
- 1 cup heavy cream whipped to stiff peaks
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1/3 cup milk
- 2 Tablespoons lemon juice
Instructions
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Preheat oven to 425.
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In a sauce pan over medium-high head add your butter, water and sugar and stir until melted and bring to boil.
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Add in your flour and stirring quick and continue to stir to cook away your moisture a little until the dough pulls away and starts forming a ball.
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Remove from heat and place in bowl to cool for about 5 minutes.
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Mix in your eggs one at a time making sure to fully combine each egg after each addition.
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Add your dough to a piping bag and pipe out about 2″ mounds on a silpat or parchment lined baking sheet. {You can flatted out peaks with a little water by dabbing them with finger so you don’t get any peaks on finished puffs).
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Bake in oven for 10 minutes then reduce heat to 350 (do not open oven) and bake for about 15-20 minutes longer or until golden.
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Remove from oven and let cool.
To make your filling:
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In bowl whip your heavy cream until stiff peaks form, set aside.
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In another bowl beat your cream cheese until smooth.
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Add in your powdered sugar, milk and lemon juice and continue to beat until combined.
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Fold in your whipped cream until mixture is light and fluffy.
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Cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling.
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Sprinkle with powdered sugar and serve.
Recipe Notes
The calories shown are based on the recipe making 12 cream puffs, with 1 serving being 1 filled cream puff. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.
