Lemon Cream Puffs

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These delicate lemon cream puffs are a great summer dessert with subtle floral and citrus flavors from a coriander-infused whipped cream filling and a light lemon drizzle.

Three lemon cream puffs on a mini cake stand in the summer sun next to a window.

This post was originally published on July 16, 2019.

Citrus and coriander are a great pairing that I first came across a little while ago in this Coriander Key Lime Meringue Pie by Serious Eats and then this Orange and Coriander Drizzle Cake by BBC Good Food.

Coriander seeds add a subtle floral flavor that works beautifully with citrus and makes fantastic summer desserts.

Both of the recipes I mentioned above infuse the citrus juice with coriander seeds but in the recipe here I opted to infuse the cream that I used in the filling instead.

For a light lemon flavor I made a simple lemon glaze from powdered sugar and lemon juice and drizzled it over the puffs.

It’s a delicious, light summer dessert that looks pretty and is not difficult to make.

RECIPE NOTE: For detailed step-by-step photos of how to make cream puffs, check out this post: Coffee Liqueur Cream Puffs.

More fruit desserts:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Three lemon cream puffs on a mini cake stand in the summer sun next to a window.
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5 from 1 vote

Lemon Cream Puffs

These delicate lemon cream puffs are a great summer dessert with subtle floral and citrus flavors from a coriander-infused whipped cream filling and a light lemon drizzle. The choux dough recipe is adapted from Baking at Home with the Culinary Institute of America
Prep Time:30 mins
Cook Time:1 hr
Chill time for the filling:3 hrs
Total Time:4 hrs 30 mins
Course: Dessert
Cuisine: French
Keyword: lemon cream puffs
Servings: 30
Calories (estimated): 88kcal


For the coriander-infused whipped cream filling:

  • 2 tablespoons coriander seeds
  • 1 cup heavy cream
  • 1 tablespoon granulated sugar

For the choux pastry:

  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 cup bread flour
  • 3 eggs
  • 1 egg white

For the lemon glaze:

  • 3/4 cup powdered sugar
  • ~4 teaspoons lemon juice


For the coriander-infused whipped cream filling:

  • Lightly crush the coriander seeds in a mortar with a pestle. Set aside.
  • In a saucepan, heat the cream to a low simmer (be careful not to let it come to a boil).
  • Turn the heat off, stir the coriander seeds into the cream, cover and let steep for 20 minutes. 
  • Strain the cream through a fine mesh sieve, cover and refrigerate for at least 3 hours or overnight.

For the choux pastry:

  • Heat the oven to 375 degrees F.
  • Line a large baking sheet with parchment paper or a silicone baking mat.
  • Add milk, butter, granulated sugar and salt to a saucepan and bring to a boil.
  • Turn the heat down to medium-low, then add all the flour and stir it in with a wooden spoon.
  • Cook, continuing to stir, until the dough starts to peel away from the sides of the saucepan.
  • Transfer the dough to a bowl, then beat on medium speed with an electric mixer until cooled down to room temperature.
  • Continuing to beat, add the eggs and the egg white.
  • Fill the dough into a large piping bag with a round tip and pipe 20 to 30 dollops onto the baking sheet, depending on how large you want the puffs to be.
  • Bake for 20 minutes, then lower the temperature to 325 degrees F. and continue to bake until the puffs are golden-brown (about 10 to 20 minutes longer, depending on their size).
  • Let the puffs cool completely, then slice in half horizontally.

Continue with the whipped cream filling:

  • Add the sugar to the chilled cream.
  • Whip the cream to very stiff peaks.
  • Fill the cream into a piping bag and pipe onto the bottom half shells. 
  • Top with the top half shells.

For the lemon glaze:

  • Whisk powdered sugar and lemon juice, then drizzle over the cream puffs. Let dry.


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