Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Choux Pastry (Pâte à Choux)
Meyer Lemon Chiffon Pastry Cream Filling
Finishing
Method
Choux Pastry (Pâte à Choux)
- 1
Prepare oven and sheet
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat. Fit a large pastry bag with a 1/2–3/4-inch round tip (or use a zip-top bag with corner snipped).
- 2
Make the panade
In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/2 teaspoon salt. Bring to a full rolling boil over medium-high heat, stirring so the butter melts and the sugar dissolves.
- 3
Add flour
Remove saucepan from heat, add 1 cup all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan, about 30 seconds.
- 4
- 5
Cool slightly and beat in eggs
Transfer the dough to a mixing bowl or stand mixer bowl. Let cool for 3–5 minutes (warm but not hot). Add eggs one at a time, beating well after each addition until the mixture is smooth and glossy and just holds a soft peak. Depending on egg size, you may need slightly less or more than 4 eggs—stop when the dough falls in a thick ribbon from the paddle. Stir in 1 teaspoon vanilla extract.
- 6
Pipe the puffs
Using the prepared pastry bag, pipe rounds about 1 1/2 to 2 inches in diameter, spaced 1 1/2–2 inches apart (you should get 12–16 puffs). For even baking, dip a fingertip in water and smooth any pointed peaks.
- 7
Bake: high heat then lower
Bake at 425°F (220°C) for 10 minutes to set the structure. Without opening the oven, reduce heat to 350°F (175°C) and continue baking for 15–18 minutes until puffed and deep golden brown. If puffs look pale, bake a few minutes longer. Avoid opening oven while baking to prevent collapse.
- 8
Dry inside
When fully browned, turn off the oven, crack the oven door slightly (use a wooden spoon) and let the puffs sit in the warm oven 8–10 minutes to dry the interior. Remove to a cooling rack and cool completely before filling.
Meyer Lemon Chiffon Pastry Cream Filling
- 9
Warm milk
In a medium saucepan, heat 2 cups whole milk with 2 tablespoons of the granulated sugar (taken from the 3/4 cup) and 1 tablespoon of the Meyer lemon zest over medium heat until steaming and just below a simmer. Remove from heat.
- 10
Whisk yolks and sugar
In a heatproof bowl, whisk together 5 large egg yolks, the remaining granulated sugar (about 11 tablespoons total were listed; use remaining 10 tablespoons), and 1/4 cup cornstarch until smooth and pale, about 1–2 minutes.
- 11
- 12
Cook until thick
Return the saucepan to medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens to a custard that coats the back of a spoon, about 2–4 minutes. Once it reaches a boil, cook 30–45 seconds more to cook the cornstarch fully.
- 13
Finish pastry cream
Remove from heat. Stir in 4 tablespoons softened unsalted butter, 1/2 cup fresh Meyer lemon juice, and the remaining 1 tablespoon Meyer lemon zest. Taste and if you prefer slightly sweeter filling, whisk in up to 1 teaspoon powdered sugar. Strain the pastry cream through a fine-mesh sieve into a bowl to remove any bits and the zest if you want an ultra-smooth texture.
- 14
Chill and fold whipped cream
Cover the pastry cream with plastic pressed to the surface to prevent a skin. Chill until cold, at least 2 hours. Before assembly, whip 1 cup heavy cream to soft peaks and fold one-third into the chilled lemon pastry cream to lighten (to make it chiffon-style). Fold gently until uniform and airy.
Assembly & Finishing
- 15
Fill the puffs
Transfer the lemon chiffon filling to a pastry bag fitted with a small round tip. Make a small hole in the bottom of each cooled puff with the tip of a knife or cutting board, or split the puffs in half horizontally. Pipe the filling into each puff until just full. If you split them, spoon or pipe filling onto the bottom half and replace the top.
- 16
Garnish and serve
Dust the filled cream puffs with 2 tablespoons powdered sugar and sprinkle with 1 teaspoon extra Meyer lemon zest. Serve chilled or at cool room temperature. Leftovers keep refrigerated in an airtight container for up to 2 days (pastry will soften over time).
