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!
Ingredients
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)
Instructions
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Make Custard: Heat milk and lemon zest until simmering. Let steep 10 minutes.
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In a separate bowl, whisk egg yolks with sugar until pale.
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Whisk in cornstarch until smooth, then stir in limoncello.
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Slowly add warm milk, whisking constantly.
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Return mixture to saucepan, cook until thick and custard-like.
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Transfer to bowl, press plastic wrap on surface, cool completely.
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Make Choux Pastry: Boil water, butter, salt, and sugar.
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Add flour all at once, stir until a dough forms and a film appears.
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Cool slightly, beat in eggs one at a time.
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Pipe small mounds on baking sheet, sprinkle with sugar.
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Bake in preheated oven with door slightly ajar.
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Cool puffs completely.
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Fold remaining limoncello into custard.
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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