Best 5 Strawberry Lemon Cream Puffs Recipes

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

STRAWBERRY CREAM PUFFS

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE

Steps:

• Preheat the oven to 400 degrees F.
• In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
• Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
• While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
• After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
• Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
• To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

LEMON STRAWBERRY CREAM PUFF CAKE

Steps:

• Prepare the lemon curd. In a small bowl, whisk the 2 eggs and one egg yolk together, then whisk in the sugar until combined. In a small saucepan over medium heat, heat the lemon juice and zest until hot, but not boiling. Slowly pour the hot lemon juice into the egg mixture, whisking constantly while pouring. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to cling to the back of the spoon, about 3 minutes. Remove the pan from the heat and stir in the butter until combined. Stir in the cream, vanilla and salt. Pour the mixture through a fine mesh strainer into a small bowl. Cover the lemon curd with plastic wrap directly on the surface of the curd and refrigerate until ready to use.
• Make the cream puff. Preheat the oven to 375 degrees F. Lightly grease the sides and bottom of a 9 1/2 inch springform pan and set aside. In a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir the mixture quickly until it starts to pull away from the sides of the pan. Remove the pan from the heat and keep stirring until the mixture is smooth, then allow it to cool for 5 minutes.
• Using a handheld electric mixer, add the eggs, one at a time to the mixture and beat it until it is smooth and shiny. Spread the mixture in the bottom, and about an inch up the sides of the prepared pan. Bake for 30-35 minutes, until it is golden brown and crisp to the touch. Take it out and poke it all over, 10-12 times, with a toothpick (there shouldn't be a lot of sticky batter on the toothpick after poking the puff, if there is bake it a little longer). Then turn the oven off, put the cake back in the oven and prop the door open with a wooden spoon. Allow it to dry in the propped open oven for about 30-45 minutes. Take it out to cool completely, I removed it from the pan at this point and transferred it carefully to a cooling rack.
• Toss the strawberries together with the sugar in a bowl and place in the refrigerator until needed.
• Prepare the cream filling. In a large bowl, or the bowl of a stand mixer, whip the cream cheese until it is smooth. Slowly add the powdered sugar, and whip the mixture until it is light and fluffy. Add in the heavy cream, lemon zest and vanilla and continue whipping until stiff peaks form. At this point, if you're not ready to assemble the cake you can keep the prepared cream in a covered bowl in the refrigerator.
• Assemble the cake. Spread the lemon curd over the bottom of the cream puff shell. Then spread the cream filling over top of the lemon curd, and pile the strawberries on top of the cream filling. Slice and serve!

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.