Lemon  Cream Puffs!

how to make

heat the pastry ingredients on the stove

Add the pastry ingredients to a pan on the stove and mix over medium-high heat. Bring to a boil, remove from the heat, add the flour and quickly stir into the mixture. Return back to medium heat and stir constantly until the mixture pulls away from the pan.

use a stand mixer to make it smooth

Transfer the dough to a mixer or bowl and beat on low speed for 3-4 minutes until cooled. Add the eggs one at a time and beat on medium speed until each is fully mixed in. Continue mixing until shiny and almost ribbon like.

pipe dough on parchment paper

Place the dough in a pastry bag with a round tip. Pipe circles spaced at least 1 inch apart on parchment paper. Try not to pull up and leave a peak, but you can gently smooth it down with a wet finger if needed.

heat the pastry ingredients on the stove

Place one baking sheet at a time in the oven and bake for 15 minutes. Lower the oven temperature to 375ºF and continue baking for another 5-10 minutes, until golden and airy. Remove from oven and transfer to a wire rack to cool.

cut pastries open  with a knife

Once your puffs have cooled, cut them open with a serrated knife. Try to leave the top attached so the filling won't spill out when you bite into it. Your puffs should be airy inside with some nice holes to work with.

add whipped cream & lemon curd

Place a dollop of lemon curd on the puff pastry and then pipe some whipped cream on top.

or swirl the cream & curd together

Or, you can add both the lemon curd and the whipped cream to your piping bag and swirl them together! Sprinkle with powdered sugar and enjoy!

Find the full  recipe and  more at emilyfabulous.com