LEMON CREAM PUFFS
The fluffy filling for these light crisp shells has a delectable citrus flavor. -Doreen Martin, Kitimat, British Columbia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 217 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 79mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 3g protein.
LEMON CURD FOR CREAM PUFFS
Use this recipe to make our Cream Puffs with Lemon Mousse and Blueberry Sauce.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- Whisk together egg, yolks, sugar, lemon zest and juice, and salt. Bring to a simmer in a medium saucepan over medium heat, whisking constantly. Cook until mixture is thickened, 4 to 5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd, and refrigerate until cold, at least 1 hour or up to overnight.
LEMON CREAM PANCAKE PUFFS
Make and share this Lemon Cream Pancake Puffs recipe from Food.com.
Provided by TARGETreg Recipes
Categories Breakfast
Time 30m
Yield 20 Small Pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the sour cream, eggs, flour, sugar, lemon extract, baking soda, and salt until smooth.
- Heat a griddle or nonstick skillet over medium-high heat. Grease with the oil, then drop tablespoons of the batter in the pan, spacing each drop an inch apart.
- Cook, flipping once, until both sides are browned, about 4 minutes total, the centers will remain creamy. Repeat with the remaining batter. Serve immediately with the lemon curd or maple syrup, if desired.
Nutrition Facts : Calories 187.2, Fat 13.8, SaturatedFat 7.4, Cholesterol 122.9, Sodium 305.7, Carbohydrate 11, Fiber 0.1, Sugar 8.4, Protein 4.7
LEMON RICOTTA PANCAKES WITH LEMON CURD AND FRESH RASPBERRIES
Provided by Bobby Flay
Categories dessert
Time 30m
Yield 4 to 6 pancakes (2 servings)
Number Of Ingredients 13
Steps:
- Preheat a nonstick griddle.
- Combine flour, baking powder, nutmeg, salt, and sugar in a small bowl. Whisk together the cheese, eggs, milk, lemon juice and zest in a large bowl. Whisk the flour mixture into the wet ingredients until just combined. Brush the hot griddle with butter. For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
- Empty the contents of the lemon curd into a small saucepan and warm over low heat. Alternatively, remove the lid and place in a microwave oven on 50 percent power for 2 minutes, stopping after 1 minute to stir the curd. Drizzle a few tablespoons of the curd over the pancakes, top with fresh raspberries, and sprinkle with confectioners' sugar.
LEMON CREAM PUFFS
Make and share this Lemon Cream Puffs recipe from Food.com.
Provided by AmandaLynn
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the flour and salt until crumbly.
- Add your butter chunks and mix until you get a crumbly mixture.
- Add the sour cream and egg yolk and mix until the dough becomes smooth and pulls away from the bowl.
- Remove from the bowl and form into a disk.
- Wrap in saran wrap and chill for 2 hours (or overnight).
- Preheat oven to 375°.
- Remove from refrigerator and roll-out the dough (using the confectioners sugar on your counter and your rolling pin).
- Roll the dough into a large rectangle about 1/8th of an inch thick.
- Cut the dough into squares (about 3 inches wide).
- Place the dough into the holes of a muffin tin.
- Its okay if the dough overruns the hole a little.
- Place in the refrigerator until ready to fill.
- To make the filling, mix the cream cheese, eggs, sugar, vanilla extract, lemon extract, and lemon zet until creamy and smooth.
- Put about a teaspoon of filling in each pastry.
- Bake until golden brown (about 30 minutes).
- Let cool before serving.
Nutrition Facts : Calories 223.8, Fat 15.9, SaturatedFat 9.8, Cholesterol 68.7, Sodium 90.1, Carbohydrate 17.1, Fiber 0.3, Sugar 8.5, Protein 3.4
OLD-WORLD PUFF PANCAKE
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.
Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.
LEMON CREAM PUFFS
Categories Lemon
Number Of Ingredients 11
Steps:
- In a saucepan, bring water and 1/4 cup 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 rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400 degrees F for 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool.
- For filling, in a small heavy saucepan, combine the beaten egg, 1/3 cup white sugar, lemon juice and 2 tablespoons butter. Bring to a boil over medium heat; cook and stir for 5-7 minutes or until mixture is thick enough to coat a metal spoon.
- Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl; press plastic wrap onto surface of filling. Chill for 1 hour or until partially set.
- In a mixing bowl, beat cream and 2 teaspoons white sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.
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- Preheat oven to 425 F. Line 2 lightly colored baking sheets with parchment paper and set aside.
- For the pate a choux: combine the water, butter, and salt in a medium-sized saucepan. Place over medium heat until the butter has melted. Then increase heat to high and bring to a rolling boil. Remove the pan from the heat, and add the flour all at once, stirring vigorously.
- Return the pan to the burner and cook over medium heat, stirring the whole time until the mixture smooths out and follows the spoon around the pan (about 30 seconds). Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. (You want to cool the mixture so you don't cook your eggs when you beat them in.)
- Transfer the mixture to a bowl or the bowl of a stand mixer, and beat in eggs one at a time. It'll look curdled, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.
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