Strawberry-Lemon Cream Puffs
Ingredients50 m servings
- In a saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
- Bake at 400 degrees F for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
- For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Refrigerate until serving. Fill cream puffs; replace tops. Dust with confectioners' sugar.
ReviewsRead all reviews 3
The puff recipe is standard, and produces good puffs; however, the filling is soupy and keeps the odd yellow/cream color of the evaporated milk. If you are looking for a pretty, light, whipped...
I liked the sound of the recipe but not the filling. The second time I made it, I used cook and serve lemon pudding and added some extra lemon juice to it. After it cooled I filled the puffs w...