We made it to the weekend! This week seemed to fly by. I swear yesterday was Monday and I was writing about last weekend, so crazy. However, I’m definitely ready for the weekend again!
Yesterday afternoon it was a little too warm outside to go for a walk so Cooper and I hung around the house. I was getting the “I’ve been inside too much” itch and I needed a project to distract me for a minute, you know, other than cleaning and laundry. So when you can’t work out, you bake yummy treats right? Seems logical to me. I wanted to make something to help relish the last few weeks of summer before I go full fledge into fall baking. (apple fritters, I’m comin for ya!) I decided on something lemon because 1. you can never go wrong with lemon and 2. YOU CAN NEVER GO WRONG WITH LEMON! I have a bit of a lemon obsession. 95% of the time I have a fresh lemon squeezed into my water bottle, and if I’m not reaching for Better Than…er Anything (wink wink) Cake, I’m reaching for lemon blueberry. I think I’ll make August the “month of lemon” and do a fabulous lemon blueberry cake, and maybe even dark chocolate lemon truffles? Yep, its official. August is the month of lemon everybody! Y’all just have to come out and visit me to help me eat all this so I don’t end up 1000 pounds.
Speaking of 1000 pounds, pretty sure I could’ve gotten there on these cream puffs alone! (may or may not have had one for a pre-breakfast snack…and it may or may not have been gone in two bites!) They’re so good!
I love little treats like this because you can make them so many different ways. I do an eggnog cream puff for Christmas and I’m already too excited. Instead of doing cream in my cream puffs, I use pudding. I like the texture better and that it becomes more “solid” once it sets up. Kinda like a custard, but not as much work. I used my basic chocolate pudding recipe, vetoed the coco powder, and added some lemon goodness instead. Another awesome thing is that you can make these dairy free! I used almond milk and couldn’t tell the difference. Hmmm maybe I’ll try coconut milk next for a coconut lemon cream puff? I gotta stop, but I’m no quitter! Lets get started!
Here’s what you’ll need:
For the Puff:
1 cup water
1/2 cup butter
1 tsp. sugar
1/2 tsp. salt
1 cup flour
- Preheat oven to 375 and line a cookie sheet with parchment paper or lightly sprayed.
- Put the water, butter, sugar, and salt in a sauce pan and bring to a boil, once boiling quickly and flour and stir until a thick dough forms.
- Add eggs one by one, stirring after each one is added, until all combined. You should have a velvety smooth, but still thick batter.
- Transfer batter into a piping bag with a large tip, or if you’re fancy pants like me, a ziplock bag with the end snipped off.
- Pipe the dough onto the cookie sheet, you can decide how big to make them. I did about 1.5 inch sized balls.
- Bake for 30 minutes, and allow to cool for 10 minutes before you fill them.
While the puffs are baking start making your pudding! You’ll want to puffs to be mostly cool but you want your pudding to still be warm so that it doesn’t set up too much!
For the Pudding:
1 cup sugar
1/3 cup cornstarch
1/4 tsp salt
3 cups almond milk (or regular, or coconut)
3 Tbs. butter
1 tsp vanilla
1/2 tsp lemon extract
1 lemon, zested and juiced
3 drops yellow food coloring, optional
- Whisk together the sugar, cornstarch, and salt in a sauce pan. Add the milk and bring to a boil.
- Boil for 3 minutes, whisking constantly.
- Remove from heat and add the butter, vanilla, lemon extract, zest, juice, and food coloring.
- Allow to cool for five minutes, but you don’t want it too cool off too much or it’ll get too thick!
- Put the pudding in a piping bag with a small pointy tip, or if you’re fancy pants like me in a large syringe and fill your cream puffs! Once you’ve filled them all let them chill in the fridge for 20 minutes.
- Once they’ve finished chilling you can drizzle some melted chocolate chips on the top, sprinkled with powdered sugar, or even dip the tops in some white chocolate with a few sprinkles. Make it yours! And enjoy!