Cream puffs are the height of elegance I think. Choux pastry is so delicate and simple, making it a perfect canvas for countless combinations. Since this is almost the time of spring turning into summer, I thought a floral and lemon flavor profile would be wonderful and I love it when I am right. These lemon lavender cream puffs are bright and airy with the fluffy choux pastry and the whipped cream and lemon curd filling. Don’t be intimidated, these are totally doable too!
After that, I just piped a generous amount of the filling onto the bottom of each puff before I closed them all with their tops. Then I just finished them with a dusting of powdered sugar. Oh my goodness, they were as delicious as they were elegant! Lemon and lavender is one of my favorite flavor combinations and this time was no exception. They had such fantastic texture too and looked so pretty on the plate. I hope you all love them too!! xoxo
These lemon lavender cream puffs are so elegant for dessert! The choux pastry and luscious lemon curd and cream filling are incredible together.
- 10 tablespoons water
- 1/2 stick butter cubed
- 65 grams all-purpose flour
- 1 whole lemon zested, divided
- 1 teaspoon ground lavender divided
- 2 whole eggs
- 1/2 pint heavy cream
- 3 tablespoons lemon curd
- powdered sugar for topping
Pre-heat the oven to 400 and line a sheet tray with a silicone mat. Get out a small saucepan and combine the water and cubed butter in it. Bring it to a low boil and let it all melt together while you stir it. Take the pot slightly off the heat and stir in the flour, then return the pot to the heat and keep stirring until the flour is completely cooked off and dissolved. The dough should start to almost make a ball on its own. Take it off the heat and stir in half of the lemon zest and 1/2 teaspoon of the ground lavender. Let it cool a little, then whisk in the eggs until you have a shiny dough. Transfer the dough to a piping bag and pipe little mounds of the dough right into the baking sheet. You should get about 12 perfect little puffs. Sprinkle a little water on the sheet around the puffs, then bake them for 10 minutes at 400. Reduce the heat to 375 and let them bake another 20 minutes.
Let them cool completely, then split them all in half. Meanwhile, make the filling. Whip up the heavy cream in a bowl with a hand mixer until it keeps stiff peaks. Stir in the lemon curd, remaining lemon zest and remaining lavender. Transfer the filling to another piping bag fitted with a star tip for a nice finish. Pipe a generous amount onto the bottom of each puff, then close each of them with the tops. Dust the cream puffs with powdered sugar and they are good to go! Enjoy!! They also keep well for a day or two sealed in the refrigerator.