Lemon Spice Puffs
Delight your taste buds with these irresistibly airy Lemon Spice Puffs—a sophisticated twist on classic cream puffs, brimming with zesty lemon curd and warm spices. These golden, crisp choux pastries are infused with a fragrant blend of cinnamon and nutmeg, giving them a cozy, spiced essence that pairs beautifully with their vibrant citrus filling. Topped with a delicate powdered sugar glaze and a sprinkle of fresh lemon zest, these bite-sized treats are a perfect combination of tangy, sweet, and aromatic flavors. With a quick prep time and foolproof piping technique, Lemon Spice Puffs make an elegant dessert for brunches, teatime gatherings, or any occasion that calls for a little indulgence.
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Recipe Information
Ingredients
- 240 ml water
- 115 g unsalted butter
- 12 g granulated sugar
- 2 g salt
- 120 g all-purpose flour
- 2 g ground cinnamon
- 1 g ground nutmeg
- 4 large eggs
- 240 ml lemon curd
- 30 g powdered sugar
- 5 g lemon zest
- 15 ml milk (optional, for glaze)
Instructions
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, sugar, and salt. Place over medium heat and stir until the butter is melted and the mixture begins to boil.
Reduce the heat to low and add the flour, cinnamon, and nutmeg all at once. Stir quickly with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue stirring for 1-2 minutes to dry the mixture slightly.
Remove the dough from the heat and let it cool for 5 minutes. This will ensure the eggs don’t cook when added.
Add the eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, shiny, and pipeable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about the size of a golf ball) onto the prepared baking sheet, leaving space between each puff for expansion.
Lightly smooth the tops with a damp fingertip to remove any peaks. Bake in the preheated oven for 10 minutes, then reduce the temperature to 190°C (375°F) and bake for an additional 20 minutes, or until the puffs are golden brown and crisp.
Remove the puffs from the oven and immediately pierce a small hole in the bottom of each puff using a skewer or knife to release steam. This prevents them from becoming soggy.
Let the puffs cool completely on a wire rack.
Once cooled, fill a piping bag fitted with a small round tip with lemon curd. Insert the tip into the hole at the bottom of each puff and gently fill until the puff feels heavier.
If desired, make a simple glaze by mixing powdered sugar with milk until smooth. Drizzle the glaze over the puffs and sprinkle with lemon zest for an extra touch of flavor.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Enjoy your Lemon Spice Puffs!
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 82.8 g | 414% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1924 mg | 641% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 198.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 335 mg | 26% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 647 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
