In: All Recipes recipes22 July 2013
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Lemon Cream Puffs is a fresh and yummy dessert: I’ve made it this year for the first time, and it’s already one of the most popular desserts for my family! The recipe is a mix between Lemon Tiramisu and Lemon Delight, and I do think it’s delicious! If you like citrus desserts, do try Lemon Cream Puffs: you’ll love them at the first bite!
Have a nice week, I’m having a busy one: I have to subscribe some new consumption licenses, new forniture is arriving, A new project is being created… I’ll keep you informed 😉 Read you later :-*

Ingredients for 24 cream puffs:
190 ml of water
45 g of butter
1 pinch of salt
110 g of pastry flour
3 eggs

Ingredients for the lemon custard
2 yolks
40 g of sugar
40 g of butter
50 ml buy Vermox for child of lemon juice

Ingredients for the lemon pastry cream
4 yolks Xenical pills
120 g of sugar
50 g of pastry flour
80 ml of lemon juice
120 ml of whipping cream
250 ml of milk

100 ml of whipping cream
50 ml of limoncello

Ingredients for the icing:
100 ml of panna
100 ml of latte
30 ml of limoncello

Preparation Time: 30 min.
Cooking Time: 20 min.
Total Time: 50 min.

How to make Lemon Cream Puffs

Let the water simmer together with butter and salt.
As soon as it reach to a point of boil, take away from the heat and add sugar and flour.

Stir vigorously with a wooden spoon till you get a smooth dough. Put again on the heat, and stir till it breaks away from the sides.

Take away from the heat and let it cool till tepid.
Add now the eggs, one at a time: incorporate evenly each egg befor adding the next one.

Put the choux pastry in a pastry bag with a round nozzle, and make small ball of dough, quite far among each other, on the baking tray, covered with baking paper.

Bake the puffs in pre-heated oven at 180°C for about 20 minutes. Then let them cool down.

Now let’s make the lemon custard.
Whisk the yolks with the sugar and the sifted lemon juice.

Put on the heat: once it reach a point of boil, turn the gas off, add the butter and stir.

Let make the lemon pastry cream too: whisk yolks and sugar, then add the lemon juice.

Incorporate the flour and stir evenly.

Add milk and cream, stir, and put on the heat.


Cook until the cream thickens.

Combine the two (lemon custard and lemon pastry cream) in a bowl, then add limoncello and whipped cream.

Put this lemon cream in a pastry bag and stuff the puffs.

Add 100 ml of whipped cream to the remaining lemon cream, then also add 100 ml of milk and limoncello, and stir evenly.
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Now dunk the puffs, one at a time, in this icing.

Put your puffs on a platter, and refrigerate till the eleventh hour.


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