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.

lemon cream puffs

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.

How to make lemon cream puffs:

The whipped cream filling for the lemon cream puffs needs to chill for at least three hours or overnight, so that’s what you want to start with:

Lightly crush 2 tablespoons coriander seeds in a mortar with a pestle.

how to make lemon cream puffs filling step by step

Heat 1 cup heavy cream to a simmer (don’t let it come to a full boil). Turn the heat off, add the coriander seeds to the cream, cover and let the mix steep for one hour.

how to make lemon cream puffs filling step by step

Strain the cream through a colander, cover and refrigerate for at least three hours or overnight.

how to make lemon cream puffs filling step by step

Add 1 tablespoon granulated sugar to the cream and whip it to very stiff peaks.

how to make lemon cream puffs filling step by step

Put the cream in the fridge and make the cream puffs:

Sift 1 cup bread flour into a bowl and set aside. Add 1 cup whole milk8 tablespoons unsalted butter2 tablespoons granulated sugar and 1/4 teaspoon salt to a saucepan.

Heat the oven to 375 degrees F.

how to make lemon cream puffs step by step

Bring the mix to a boil, then turn the heat down to medium, add all the flour and stir it in with a wooden spoon.

how to make lemon cream puffs step by step

Still on medium heat, continue to stir the dough until it starts to peel away from the sides of the saucepan.

how to make lemon cream puffs step by step

Transfer the dough to a mixing bowl and beat on medium speed until it’s cooled down to room temperature.

how to make lemon cream puffs step by step

Beat in 3 eggs and 1 egg white.

how to make lemon cream puffs step by step

Fill the dough into a large piping bag with a round tip and pipe between 20 and 30 dollops (depending on how large you want the puffs to be) onto a parchment-lined baking sheet.

how to make lemon cream puffs step by step

Bake the puffs at 375 degrees F. for 20 minutes, then lower the temperature to 325 degrees F. and continue to bake the puffs until they are golden-brown (about another 10 to 20 minutes, depending on their size). Let the puffs cool to room temperature, then slice them in half horizontally with a serrated knife.

how to make lemon cream puffs step by step

Fill the coriander whipped cream into a piping bag and pipe it onto the bottom halves of the puffs.

how to make lemon cream puffs step by step

For the glaze, whisk together 1 cup powdered sugar and 5 teaspoons lemon juice until you have a smooth consistency, then drizzle over the cream puffs.

how to make lemon cream puffs step by step

Recipe notes:

You can make the puffs bite-sized or like a larger pastry that you eat with a fork. For small puffs, pipe about 30 dollops, for large pastries pipe 20 dollops.

More delicious fruit desserts:

lemon cream puffs
Print Recipe
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 recipe for the actual choux batter is adapted from Baking at Home with the Culinary Institute of America
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: French
Keyword: lemon cream puffs
Servings: 30
Calories: 88kcal

Ingredients:

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, sifted
  • 3 eggs
  • 1 egg white

For the lemon glaze:

  • 1 cup powdered sugar
  • 5 teaspoons lemon juice

Instructions:

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, add the coriander seeds to the cream, cover and let steep for one hour. 
  • Strain the cream through a colander, cover and refrigerate for at least three 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 sifted 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.

Nutrition

Calories: 88kcal | Carbohydrates: 8.9g | Protein: 1.5g | Fat: 5.3g | Saturated Fat: 3.2g | Cholesterol: 31mg | Sodium: 54mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 5.6g | Calcium: 10mg | Iron: 0.4mg

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lemon cream puffs

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