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Strawberry-Lemon Cream Puffs

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. —Janice Mitchell, Aurora, Colorado
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    10 servings

Ingredients

  • 1 cup water
  • 1/4 cup butter, cubed
  • 1 cup all-purpose flour
  • 4 large eggs
  • FILLING:
  • 1/4 cup sugar
  • 1-1/2 tablespoons cornstarch
  • 1 can (5 ounces) evaporated milk
  • 1 cup vanilla yogurt
  • 1-1/2 teaspoons lemon extract
  • 1/4 teaspoon butter flavoring
  • 1 cup sliced fresh strawberries
  • 1/2 teaspoon confectioners' sugar

Directions

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir 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 and shiny.
  • Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets.
  • Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs.
  • 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. Chill.
  • Fill the cream puffs just before serving. Dust with confectioners' sugar.
Nutrition Facts
1 each: 192 calories, 8g fat (5g saturated fat), 104mg cholesterol, 101mg sodium, 22g carbohydrate (11g sugars, 1g fiber), 6g protein.
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