Post by Chris in NM on Mar 6, 2007 6:07:07 GMT -6
Lemon Cream Puffs
from www.allrecipes.com
Submitted by: Doreen Martin
Prep Time: 20 Minutes Cook Time: 30 Minutes
Ready In: 50 Minutes Yields: 10 servings
"The fluffy filling for these light crisp shells has a delectable citrus flavor. Field editor Doreen Martin of Kitimat, British Columbia shared the special treat."
INGREDIENTS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar confectioners' sugar
DIRECTIONS:
1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
4. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
5. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Comments from other bakers:
"I love these cream puffs. I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4. If after adding 3 large eggs, the dough is thick and fall steadily from the beaters when you lift them out of the bowl, you don't have to add the 4th egg. Add the 4th egg only if the dough still clinging to the beaters. I stored it in the freezer and the filling tasted like ice-cream. Yummylicious"
"I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good."
from www.allrecipes.com
Submitted by: Doreen Martin
Prep Time: 20 Minutes Cook Time: 30 Minutes
Ready In: 50 Minutes Yields: 10 servings
"The fluffy filling for these light crisp shells has a delectable citrus flavor. Field editor Doreen Martin of Kitimat, British Columbia shared the special treat."
INGREDIENTS:
1/2 cup water
1/4 cup butter, cubed
1/2 cup all-purpose flour
2 eggs
LEMON FILLING:
1 egg, beaten
1/3 cup sugar
3 tablespoons lemon juice
2 tablespoons butter, cubed
1 cup heavy whipping cream
2 teaspoons sugar confectioners' sugar
DIRECTIONS:
1. In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
3. For filling, in a small heavy saucepan, combine the egg, sugar, lemon juice and butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
4. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
5. In a mixing bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Comments from other bakers:
"I love these cream puffs. I added 1 1/2 tsp. sugar into the pastry mixture and 3 eggs instead of 4. If after adding 3 large eggs, the dough is thick and fall steadily from the beaters when you lift them out of the bowl, you don't have to add the 4th egg. Add the 4th egg only if the dough still clinging to the beaters. I stored it in the freezer and the filling tasted like ice-cream. Yummylicious"
"I found this recipe helpful, but didn't see the need to scoop out the soft dough. Once baked and cooled, I didn't have a lot of soft dough inside of these. I love sweetened whipped cream and found it to my liking when I made these. I just made certain that the heavy cream was whipped to form stiff peaks and filled the cream puffs rather full, serving them immediately is the trick! If you cannot serve them right away, I suggest freezing them. Take them out of the freezer about an hour before you do serve them. I used chocolate syrup instead of the melted chocolate chips. Any flavored syrup, like strawberry, would also be good."
