Lemon Cream Puffs

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, bring 1 cup of water and 1/2 cup of unsalted butter to a boil over medium heat.

3. 3

   Add 1 cup of all-purpose flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.

4. 4

   Remove from heat and let the mixture cool for 5 minutes.

5. 5

   Add 4 large eggs, one at a time, beating well after each addition until the dough is smooth and shiny.

6. 6

   Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. 7

   Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.

8. 8

   Remove from the oven and let cool completely on a wire rack.

9. 9

   In a large mixing bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.

10. 10

    Fold in 2 tablespoons of lemon zest.

11. 11

    Slice the cooled cream puffs in half and fill each with a generous dollop of the lemon cream.

12. 12

    Serve immediately or refrigerate until ready to serve.