Homemade Limoncello Cream Puffs Recipe

What if you could transform the humble cream puff into a bright, elegant dessert that captures the essence of sunshine and indulgence? Enter the Limoncello Cream Puffs—a delightful twist on the traditional French pastry, infused with the vibrant zest of Italian limoncello. This recipe combines the airy lightness of choux pastry with a luscious, citrus-kissed custard, creating a treat that’s both refreshing and indulgent.

Why You’ll Love This Recipe

• Bright and Zesty Flavor: The limoncello-infused custard offers a refreshing citrus note that balances the sweetness perfectly.
• Elegant Presentation: These cream puffs are as beautiful as they are delicious, making them perfect for special occasions or as a sophisticated dessert option.
• Make-Ahead Friendly: Both the choux pastry and the limoncello custard can be prepared in advance, allowing for easy assembly when you’re ready to serve.
• Versatile: While delightful on their own, these cream puffs can be paired with fresh berries or a dusting of powdered sugar for added flair.

Ingredients

For the Limoncello Custard:

• 2 cups (480 ml) whole milk
• 5 large egg yolks
• 1/2 cup (100 g) granulated sugar
• 7 tablespoons (56 g) cornstarch
• Zest of 1 lemon
• 1/4 cup (60 ml) limoncello liqueur

For the Choux Pastry:

• 3/4 cup (180 ml) water
• 7 tablespoons (100 g) unsalted butter
• 1 teaspoon salt
• 1 1/2 teaspoons granulated sugar
• 1 cup plus 1 tablespoon (135 g) all-purpose flour
• 4 large eggs

For Decoration:

• Powdered sugar, to taste
• Additional lemon zest
• Whipped cream (optional)

How to Make Limoncello Cream Puffs

Prepare the Limoncello Custard:

1. Infuse the Milk: In a saucepan, combine the milk and lemon zest. Warm the mixture over medium heat until it reaches a gentle simmer, then remove from the heat and let it steep for 10 minutes to allow the lemon zest to infuse its vibrant flavor.
2. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
3. Add Cornstarch and Limoncello: Whisk the cornstarch into the egg mixture until completely smooth, then pour in the limoncello and stir until well incorporated.
4. Combine and Cook: Slowly add the warm, infused milk to the egg mixture while whisking vigorously to avoid curdling. Return everything to the saucepan and cook over medium heat, stirring nonstop, until the custard thickens to a creamy, pudding-like consistency.
5. Cool the Custard: Pour the finished custard into a bowl and cover its surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature before placing it in the refrigerator to chill completely.

Prepare the Choux Pastry:

1. In a saucepan, heat water, butter, salt, and sugar until the mixture comes to a boil.
2. Add the sifted flour all at once and stir vigorously until a dough forms and a light film develops on the bottom of the pan.
3. Transfer the dough to a mixing bowl and let it cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Spoon the dough into a piping bag fitted with a round tip. Pipe walnut-sized mounds onto a parchment-lined baking sheet, spacing them apart.
5. Sprinkle granulated sugar on top and bake in a preheated oven. Prop the oven door slightly open with foil to allow steam to escape, helping the puffs dry out and crisp.
6. Cool completely before filling.

Assemble the Puffs:

1. Fold the remaining limoncello into the chilled custard.
2. Pipe the custard into the cooled choux puffs using a piping bag with a narrow tip.
3. Dust with powdered sugar, add lemon zest, or top with whipped cream before serving.

Helpful Tips

• Control Heat Carefully: When cooking the custard, moderate heat and constant whisking are key to prevent it from curdling or becoming lumpy.
• Dry Out the Choux: During baking, crack the oven door with a foil ball to allow steam to escape, ensuring your cream puffs stay crisp and don’t deflate.
• Cool Before Filling: Let both the cream puffs and the custard cool completely before filling to avoid sogginess and ensure a firm, neat presentation.

Substitutions and Variations

• No Limoncello? Substitute with lemon juice and a touch of lemon extract for a non-alcoholic version that’s still bright and citrusy.
• Dairy-Free Option: Use almond milk or oat milk for the custard and plant-based butter in the choux pastry.
• Flavor Boosters: Add a hint of vanilla bean to the custard or top the puffs with a light lemon glaze for extra zing.

Frequently Asked Questions

Can I make the cream puffs ahead of time?
The choux puffs can be prepared a day in advance and kept fresh in an airtight container.

How long does the custard last in the fridge?
The limoncello custard will keep well for up to 3 days in the refrigerator, covered tightly with plastic wrap.

Can I freeze cream puffs?
The baked (unfilled) puffs freeze beautifully. When ready to serve, simply thaw the frozen puffs and reheat them briefly in the oven to restore their crisp texture before filling.

Storage Instructions

Filled cream puffs should be refrigerated in a sealed container and enjoyed within two days for the best taste and texture. Unfilled puffs can be frozen for up to a month.

More Relevant Recipes

• Easy Soft and Fluffy Bread Rolls

Conclusion

These Heavenly Limoncello Cream Puffs are a perfect marriage of French technique and Italian flair, offering a bright, luxurious bite that melts in your mouth. Whether you’re planning a brunch, dinner party, or simply treating yourself, this recipe is sure to impress.

Ready to bring a taste of the Amalfi Coast to your kitchen? Give these a try, leave a comment with your thoughts, and don’t forget to check out our other citrus-inspired desserts!

Homemade Limoncello Cream Puffs Recipe

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• Author: Lisa
• Total Time: 2 hours 10 minutes
• Yield: 30 cream puffs 1x
• Diet: Vegetarian

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Description

Limoncello Cream Puffs blend crisp choux pastry with velvety lemon custard for a dessert that’s bright, fresh, and bakery-worthy. This citrus twist on a classic cream puff is easy to make and perfect for impressing guests. Try it today!

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Ingredients

Scale 1x2x3x

For the Limoncello Custard:

2 cups (480 ml) whole milk

5 large egg yolks

1/2 cup (100 g) granulated sugar

7 tbsp (56 g) cornstarch

Zest of 1 lemon

1/4 cup (60 ml) limoncello liqueur

For the Choux Pastry:

3/4 cup (180 ml) water

7 tbsp (100 g) unsalted butter

1 tsp salt

1 1/2 tsp granulated sugar

1 cup + 1 tbsp (135 g) all-purpose flour

4 large eggs

For Decoration:

Powdered sugar (to taste)

Extra lemon zest

Whipped cream (optional)

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Instructions

• Make Custard: Heat milk and lemon zest until simmering. Let steep 10 minutes.

• In a separate bowl, whisk egg yolks with sugar until pale.

• Whisk in cornstarch until smooth, then stir in limoncello.

• Slowly add warm milk, whisking constantly.

• Return mixture to saucepan, cook until thick and custard-like.

• Transfer to bowl, press plastic wrap on surface, cool completely.

• Make Choux Pastry: Boil water, butter, salt, and sugar.

• Add flour all at once, stir until a dough forms and a film appears.

• Cool slightly, beat in eggs one at a time.

• Pipe small mounds on baking sheet, sprinkle with sugar.

• Bake in preheated oven with door slightly ajar.

• Cool puffs completely.

• Fold remaining limoncello into custard.

• Pipe filling into cooled puffs. Decorate with powdered sugar and zest.

Notes

Choux puffs can be baked a day ahead and stored airtight.

Freeze unfilled puffs, then reheat to crisp before filling.

For a non-alcoholic version, replace limoncello with lemon juice and a splash of extract.

• Prep Time: 30 minutes
• Cook Time: 40 minutes + Time (Chill/Rest): 1 hour
• Category: Breakfast
• Method: Baking
• Cuisine: French-Italian Fusion

Nutrition

• Serving Size: 1 cream puff
• Calories: 130
• Sugar: 6g
• Protein: 3g
• Cholesterol: 55mg