Welcome the weekend with these heavenly cream puffs, filled with a divine lemon-infused custard and draped in smooth white chocolate. Each puff is a bite-sized piece of bliss, perfectly balancing the tartness of lemon with the sweetness of white chocolate. These treats are not only delicious but also a feast for the eyes, guaranteed to disappear the moment they’re served.
Why You’ll Love This
The combination of airy choux pastry, zesty lemon custard cream, and velvety white chocolate topping makes these cream puffs a gourmet delight. The lemon zest in the custard cream cuts through the sweetness, offering a refreshing twist that will tantalize your taste buds. These cream puffs are as delightful to eat as they are to look at, making them a perfect treat for any occasion.
Perfect Occasion
These cream puffs are perfect for weekend gatherings, brunches, or as a luxurious treat to enjoy with your afternoon tea. They are sure to impress at any event, from casual get-togethers to more formal celebrations. Their elegant appearance and exquisite taste make them an ideal choice for those moments when you want to indulge in something truly special.
Decoration Tips
For an extra touch of elegance, drizzle the white chocolate topping in a zigzag pattern over the cream puffs. Sprinkle finely chopped pistachios for a pop of color and a slight crunch. The contrast of the green pistachios against the white chocolate not only adds visual appeal but also introduces a delightful nutty flavor that complements the lemon custard perfectly.
Ingredients
- For the Pastry:
- 125ml water
- 50g butter
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 80g all-purpose flour
- 2 eggs
- For the Custard Cream:
- 2-3 egg yolks
- 25g sugar
- A pinch of vanilla sugar
- Zest of one lemon
- 20g all-purpose flour
- 20g cornstarch
- 200ml milk
- 60g soft butter
- 1/2 bar of white chocolate
- For the Topping:
- 1/2 bar of white chocolate
- 3 tablespoons of 30% cream
- Chopped pistachios for garnish
- Prepare the Pastry:
- Boil 125ml of water with 50g butter, salt, and sugar. Add 80g flour all at once, stirring vigorously until the mixture forms a ball. Cool slightly, then transfer to a mixer. Add eggs one at a time, mixing well. Pipe small rosettes onto a parchment-lined baking sheet.
- Bake:
- Bake at 200°C for 15 minutes, then reduce to 180°C and bake for an additional 15-20 minutes. Cool and slice in half.
- Make the Custard Cream:
- Whisk egg yolks with sugar, vanilla sugar, and lemon zest until light. Mix in flours, then gradually add milk while mixing. Cook until thickened like custard. Cool, then melt 1/2 bar of white chocolate in a double boiler.
- Combine:
- Beat the cooled custard with 60g soft butter for about 15 minutes. Midway, incorporate the melted chocolate. If too runny, chill briefly. Fill the pastries with this cream.
- Decorate:
- Melt the remaining white chocolate with cream, drizzle over the filled pastries, and sprinkle with chopped pistachios.
Enjoy
Relish these exquisite cream puffs with lemon custard and white chocolate, a perfect blend of tart, sweet, and creamy flavors. Enjoy the luxurious taste and texture of this delightful dessert, sure to make your weekend or any occasion a bit more special.
