Lemon Cream Puffs with Condensed Milk Filling

Lemon Cream Puffs with Condensed Milk Filling are a delightful treat that combines the light, airy texture of choux pastry with a rich and zesty lemon custard filling. Perfect for any occasion, these cream puffs are the ideal balance of sweetness and tartness, making them a crowd-pleaser. Whether you’re hosting a tea party or simply indulging your sweet tooth, this recipe will ensure you create a delectable dessert that everyone will love.

Ingredients

  • 100 ml milk
  • 100 ml water
  • 1 pinch of salt
  • 10 g sugar
  • 100 g butter
  • 120 g flour
  • 3 eggs
  • 400 ml milk (for custard)
  • Lemon zest (from 1 lemon)
  • 1 tsp vanilla sugar
  • 1 cinnamon stick
  • 2 egg yolks
  • 50 g sugar (for custard)
  • 30 g cornstarch
  • Juice of 1 lemon
  • 80 g sweetened condensed milk
  • 100 ml whipping cream

Directions

  1. Make the Choux Pastry: In a saucepan, combine 100 ml milk, 100 ml water, 1 pinch of salt, 10 g sugar, and 100 g butter. Bring to a boil over medium heat until the butter melts completely. Reduce heat, then add 120 g flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

  2. Cool and Add Eggs: Remove from heat and let the dough cool slightly. Beat in 3 eggs one at a time, mixing well after each addition until smooth and glossy. The dough should be thick yet pipeable.

  3. Shape and Bake: Transfer the dough into a piping bag with a large round tip. Pipe small mounds onto a parchment-lined baking sheet, leaving space between them. Bake at 180 degrees C for 45 to 50 minutes until puffed and golden brown. Let cool completely.

  4. Prepare the Lemon Custard: In a saucepan, heat 400 ml milk with lemon zest, 1 tsp vanilla sugar, and 1 cinnamon stick. In a separate bowl, whisk together 2 egg yolks, 50 g sugar, and 30 g cornstarch until smooth. Slowly pour the hot milk mixture into the yolk mixture while whisking constantly.

  5. Cook Until Thickened: Return the mixture to the stove and cook over low heat, stirring constantly, until it thickens into a creamy custard. Add Juice of 1 lemon and 80 g sweetened condensed milk, stirring until smooth. Let it cool completely.

  6. Whip the Cream and Combine: Whip 100 ml whipping cream until soft peaks form, then gently fold it into the cooled lemon custard.

  7. Assemble the Cream Puffs: Cut the cooled pastry puffs in half horizontally. Spoon or pipe the lemon cream into the bottom half, then place the top half over it. Dust lightly with powdered sugar or drizzle with melted white chocolate.

  8. Chill Before Serving: Refrigerate for at least 30 minutes before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 cream puffs
Nutrition Info: Approx. 180 calories per cream puff

How to serve

Serve Lemon Cream Puffs with Condensed Milk Filling chilled, making them even more refreshing. You can present them on a beautiful platter, garnished with lemon slices or fresh mint for a pop of color. Pair them with a cup of tea or coffee for a delightful afternoon treat.

FAQs

1. Can I make the choux pastry ahead of time?
Yes, you can prepare the choux pastry ahead of time and store it in an airtight container for up to 24 hours before baking.

2. How do I store leftover cream puffs?
Store any leftover cream puffs in the refrigerator in an airtight container. They are best consumed within 1-2 days for optimal freshness.

3. Can I substitute the lemon in the custard?
Yes, you can substitute lemon juice and zest with other citrus fruits, such as lime or orange, for a different flavor profile.