Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream Puffs with Lemoncello

Cream Puffs with Limoncello

  • Author: Crystal
  • Total Time: 70
  • Yield: 32 1x

Description

Indulge in the light, airy delight of Cream Puffs with Limoncello, a classic Italian dessert that combines crisp choux pastry with a silky lemon‑infused pastry cream, finished with a dusting of powdered sugar. Perfect for brunch, tea time, or a sweet finale to any gathering, these elegant puffs are sure to wow your guests with their bright citrus flavor and glossy finish.

Ingredients

Scale
  • 2 cups fresh milk
  • 1/2 cup egg yolks (about 5 large yolks)
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • Grated zest of one lemon
  • 1/4 cup Limoncello
  • 1 cup all-purpose flour
  • 1/2 cup butter
  • 4 large eggs
  • 3/4 cup water
  • 1 tsp salt
  • 1 tsp sugar
  • Powdered sugar to taste (for decoration)

Instructions

  1. In a saucepan combine milk, butter, salt, and sugar; bring to a boil, then remove from heat and stir in flour until a smooth dough forms.
  2. Return the pan to low heat, cooking the dough for 1–2 minutes until it pulls away from the sides.
  3. Transfer the dough to a bowl, let it cool slightly, then whisk in eggs one at a time until fully incorporated.
  4. Pipe the dough onto a parchment‑lined baking sheet in 1‑inch rounds.
  5. Bake at 425°F (220°C) for 20–25 minutes, or until puffed and golden; let cool completely.
  6. Meanwhile, whisk together milk, egg yolks, sugar, cornstarch, lemon zest, and Limoncello in a saucepan; cook over medium heat, stirring constantly, until thickened.
  7. Remove from heat, stir in butter, and chill the pastry cream until set.
  8. Pipe the chilled pastry cream into the cooled choux puffs.
  9. Dust the filled puffs with powdered sugar before serving.

Notes

Tip: For a gluten‑free version, substitute the all‑purpose flour with a 1‑to‑1 gluten‑free blend. Storage: Keep the filled puffs in an airtight container in the refrigerator for up to 2 days; re‑heat briefly before serving to restore crispness.

  • Prep Time: 45
  • Cook Time: 25
  • Category: B
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 120
  • Sugar: 6
  • Sodium: 30
  • Fat: 5
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 0
  • Protein: 3
  • Cholesterol: 70

Keywords: dessert, pastry, lemon, Limoncello, cream puffs, Italian

Find it online: https://crystalrecipes.com/cream-puffs-with-lemoncello/