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Strawberry-Lemon Cream Puffs

SUBMITTED BY: Janice Mitchell

"A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. 'My husband is impressed with their great taste and appearance. I like how easy the puffs are to make,' pens Janice Mitchell from Aurora, Colorado."
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 cup water
  • 1/4 cup butter (no substitutes)
  • 1 cup all-purpose flour
  • 4 eggs
  • FILLING:
  • 1/4 cup sugar
  • 1 1/2 tablespoons cornstarch
  • 1 (5 ounce) can evaporated milk
  • 1 cup vanilla yogurt
  • 1 1/2 teaspoons lemon extract
  • 1/4 teaspoon butter flavored extract
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon confectioners' sugar

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2007 by mayura
Mm... these puffs were pretty good, my dad loved them. Soft and tender; I only used the puff recipe and filled them with whipped cream instead. Rather than scraping the wonderful soft flesh out, I slit a hole in each puff and piped the cream in. Very good- my only complaint is that they stuck to the aluminum foil I used (I did spray it with nonstick cooking spray).. maybe wax paper will work better?

0 users found this review helpful


 
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