Crisp, golden layers with a smooth, tangy filling
Light, flaky, and irresistibly creamy — these Lemon Cream Puff Pastries strike the perfect balance between comfort and sophistication. With their buttery puff pastry shells and luscious lemon custard filling, they bring the charm of a Parisian bakery right to your kitchen. Perfect for entertaining or treating yourself to a quiet moment of indulgence, they’re elegance made simple.
Ingredients
| Component | Ingredient | Notes |
|---|---|---|
| Puff Pastry | 1 rectangular sheet | Store-bought is great for convenience; homemade adds an artisanal touch. |
| Milk | 400 ml (2 cups) | Whole milk gives the richest texture. |
| Egg Yolks | 4 yolks | Save the whites for meringue or breakfast omelets. |
| Lemon Zest | Zest of 1 lemon | Freshly grated for vibrant citrus aroma. |
| Sugar | 90 g (⅓ cup) | Adjust according to your taste. |
| Cornstarch | 30 g (2 tbsp) | Helps thicken the custard smoothly without altering flavor. |
| Whipping Cream | 200 ml (1 cup), sweetened | Or use plain cream and sweeten as desired. |
Instructions
1. Bake the Puff Pastry
Preheat: Set oven to 200°C (390°F).
Shape: Roll out the puff pastry and cut into even rectangles or squares.
Bake: Arrange on a parchment-lined baking tray and bake for 10–15 minutes until puffed and golden brown. Let cool completely before assembling.
2. Make the Lemon Cream Filling
Infuse: Warm the milk with the lemon zest until it just begins to simmer. Remove from heat and let it rest for a few minutes.
Whisk: In a separate bowl, beat the egg yolks and sugar until light and creamy. Add cornstarch and whisk again until smooth.
Combine: Slowly pour the warm milk into the egg mixture, whisking constantly. Return everything to the saucepan and cook over medium heat, stirring until the custard thickens and turns silky. Allow to cool completely.
Whip: Beat the cream to stiff peaks, sweetening if necessary.
Fold: Gently incorporate the whipped cream into the cooled lemon custard until the mixture is light, fluffy, and smooth.
3. Assemble the Pastries
Slice: Cut each baked pastry in half horizontally.
Fill: Spoon or pipe the lemon cream onto the bottom half.
Top: Place the upper layer gently over the filling.
Serving Suggestions
Temperature: Serve slightly warm for a soft, melt-in-the-mouth filling, or at room temperature for a more classic pastry texture.
Garnish: Dust with powdered sugar, add a little extra lemon zest, or finish with a sprig of mint or a twist of lemon peel.
Pairing Ideas: Pair with whipped cream, a scoop of lemon sorbet, or a drizzle of raspberry sauce for a bright contrast.
Perfect For: Afternoon tea, holiday desserts, or a cozy evening treat.
Tips & Variations
- Keep Pastry Cold: Chill the dough before baking to achieve the best flaky layers.
- Zesting Tip: Only grate the yellow part of the peel — the white pith adds bitterness.
- Silky Custard: Stir constantly while cooking, and strain if needed for an ultra-smooth texture.
- Balance the Sweetness: Taste the custard before adding whipped cream to adjust sugar levels.
- Flavor Variations: Try lime or orange zest for a twist, or add a hint of vanilla for extra warmth.
