Lemon Cream Puffs

Preparation time
15m

Cooking time
10m

Waiting time
1h

For 12 people ()

Preheat oven to 425
In a saucepan over medium high heat, add your butter, water and sugar and stir until melted and bring to boil
Add in your flour, stirring quickly, continue to stir to cook away your moisture a llittle until the dough pulls away and starts forming a ball
Remove from heat and place in bowl to cool for about 5 min
Mix in your eggs once at a time making sure to fully combine each egg after each addition
Add your dough to a piping bag and pipe out about 2 inch mounds on a silpat or parchment lined baking sheet. Flatten the peaks a bit with a little water by dabbing them with finger so you don't get any peaks on finished puffs
Bake in oven for 10 min then reduce heat to 350, do not open oven, and bake for about 15-20 min longer or until golden
Remove from oven and let cool
To make filling
In bowl whip your heavy cream until stiff peaks form, set aside
In another bowl beat your cream cheese until smooth
Add in your powdered sugar, milk and lemon juice and continue to beat until combined
Fold in whipeed cream until mixture is light and fluffy
cut your cooled cream puffs in half and using piping bag fill your cream puffs with your lemon cream filling
Sprinkle with powdered sugar and serve

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