Ingredients
1 cup all-purpose flour
½ cup (113g) unsalted butter, melted
4 large eggs, room temperature
½ cup milk
¼ cup granulated sugar
1 teaspoon non-alcoholic vanilla extract
3 tablespoons lemon zest
½ teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat oven to 375°F (190°C)
Mix flour, melted butter, baking powder, and salt in a bowl
Heat milk, sugar, and vanilla extract in a saucepan until lukewarm
Whisk egg yolks into the milk mixture
Cook pastry cream over medium heat, stirring constantly until thickened
Chill pastry cream in an ice bath until smooth
Beat egg whites to stiff peaks
Gently fold into the pastry cream to lighten texture
Pipe dough into 12 even mounds on a baking tray
Bake 20 minutes at 375°F, then reduce to 350°F and bake 20-25 minutes until golden
Cool completely
Cut cream puffs in half and fill with lemon pastry cream
Notes
Ensure eggs are at room temperature for better volume
Use gluten-free flour blend for a halal-friendly option
Almond or oat milk work well for a dairy-free alternative
Let puffs cool completely before filling to avoid sogginess
Storage: Keep unfilled puffs in an airtight container for up to 3 days or freeze for 2 months
- Prep Time: 45
- Cook Time: 45
- Category: Cakes & Pastries
- Method: Baking
- Cuisine: French
- Diet: Halal/Non-Alcoholic
Nutrition
- Serving Size: 1 cream puff
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg