Join Me in the April Challenge: Cream Puffs with Lemon-Cream Filling

2 Apr

Well, the vote is in and the Lemon Cream Puffs recipe is the winner! (Thank you all for voting!) I have not made them yet, but I wanted to post the recipe for those who wanted to join me in my Bon Appetit April challenge.

I would have probably made the puffs tonight for dessert, but as I reading over the ingredients, I am lacking whole milk and fresh lemon juice. Since I’m hoping to follow the recipe exactly without substitutions, I can wait until tomorrow afternoon to make them. (“Patience is the key, young grasshopper!” rings way too true right now.)

The Garden Project (a mini digression)

Butternut Squash, courtesy of The Official Body Building BlogAs the sun is setting and its rays light up my living room at the moment, I can’t help but actually soak it all in. I’m done with my homework for the day (with more studying to come next Monday) and I’ve got the wonderful and beautiful Saturday to look forward to tomorrow. The possibilities are endless!

“Why are you so extra cheery?” you might be asking yourself.

Well, because of the fact that I am now officially on Spring Break for a week! I finally have the time to do what I want to do: wake up late(r), watch Rachel Ray on weekdays, bake, visit some friends, and (hopefully) start my vegetable garden!

Ever since I fell in love with Butternut Squash, I’ve been wanting to grow some of my own. Because of the confines of my apartment, I don’t have a lawn, backyard, or any place with potential to nourish a growing seed, I thought I would buy large container and plant the squash there.

With spring here and summer on its way, I figured I could put the container on the top of the apartment complex, like on the roof. I have no idea whether it is legal or not, but I do know that the roof is strong enough – it can support several people. Direct sunlight is important for squash so the roof is a great plus too. If it is illegal, then I guess putting it inside near the window will have to do.

If I do end up planting my squash over break, rest assured that I will update you! I’d be happy to chronicle the happenings of my Apartment Garden. Maybe my experiment with its ups and downs will help you – if you do decide to plant your own vegetables – produce even better produce. If not, you can always simply sit back and read about my adventures.

For more information on growing vegetables in containers, check out the Sloat Garden Center website.

Without further ado, here is the April Challenge:

(Oh, please do not be daunted by the long recipe. I’d love to hear about your adventure in the kitchen while you bake these).

And, if I do not post before then, Happy Easter! :)

Cream Puffs with Lemon-Cream Filling

Courtesy of Sisi Carroll’s recipe in the Bon Appetit April Issue, found here


lemon cream filling

  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons finely grated lemon peel
  • pinch of salt
  • 3 tablespoons unsalted butter, diced
  • 1 cup chilled heavy whipping cream

cream puffs

  • 3/4 cup water
  • 3/4 cup whole milk
  • 3/4 cup (1.5 sticks) unsalted butter, diced
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon salt
  • 1 1/2 cups sifted all-purpose flour (sifted, then measured)
  • 6 large eggs, divided


  • Robin eggs malted milk candy (optional)
  • 4 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped

special equipment

  • Pastry bad with 1/2-inch plain round tip


Lemon-Cream Filling

  1. Combine sugar, egg, lemon juice, lemon peel, and pinch of salt in heavy small saucepan; whisk to blend. Add butter. Stir constantly over medium-low heat until curd is hot and thick enough to coat spoon (do not boil), 4 to 5 minutes.
  2. Transfer lemon curd to small bowl. Press plastic wrap onto surface; chill until cold and slightly firm, at least 2 hours. This can be made 2 days ahead. Keep chilled.
  3. Transfer chilled lemon curd to medium bowl. Using electric mixer, beat cream in another medium bowl until peaks form. Fold whipped cream into curd in 3 additions. Cover and chill filling 1 hour. This can be made 2 hours ahead. Keep chilled.

Cream Puffs

  1. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425 degrees F. Line 2 large rimmed baking sheets with parchment paper.
  2. Bring first 4 ingredients to boil in heavy large saucepan over medium heat, stirring with wooden spoon until butter melts. Add flour all at once and stir vigorously until dough forms and pulls away from sides of pan. Continue to stir until film forms on pan bottom, 1 to 2 minutes longer. Transfer dough to large bowl. Cool 5 minutes, stirred occasionally.
  3. Add 1 egg to dough and beat until blended using wooden spoon. Add remaining 5 eggs, 1 at a time, beating until dough is smooth and shiny, 2 to 3 minutes.
  4. Working in batches transfer dough to pastry bag fitted with 1/2-inch plain round tip. Pipe 1- to 1 1/4-inch mounds, spaced about 2 inches apart, onto prepared baking sheets. Using wet finger, smoother tops of mounds.
  5. Bake puffs 15 minutes. Reverse baking sheets. Reduce oven temperature to 350F. Continue to bake until puffs are dry, firm, and deep golden brown, 30 to 35 minutes longer. Cool puffs on baking sheets.


  1. Cut each puff horizontally in half. Pull out any soft dough. Fill puff bottoms with 1 tablespoon lemon-cream filling. Please egg-shaped candy atop filling, if desired. Press on puffs to adhere.
  2. Place white chocolate in medium metal bowl. Set bowl over small saucepan of barely simmering water. Stir until chocolate is soft and almost melted. Remove from over war; stir until completely melted and smooth.
  3. Using a teaspoon, drizzle white chocolate decoratively over each cream puff. Arrange filled puffs on platter. Refrigerate until chocolate glaze sets, at least 15 minutes and up to 3 hours.

2 Responses to “Join Me in the April Challenge: Cream Puffs with Lemon-Cream Filling”

  1. Miggy April 2, 2010 at 9:25 pm #

    Happy Easter, love and good luck with the squash growing efforts! :D


  1. Easter Sunday: Cream Puffs with Lemon-Cream Filling « Notebook Worthy: Anecdotes of My Love Affair with Food - April 4, 2010

    […] And boy, was I happy that I did. The cream puffs turned out beautiful and tasty. I wish I could share the puffs with all of you, but to taste these lemon cream puffs, I guess you’ll have to make them yourselves. For the recipe, please check out my previous post here. […]

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