Lemon-Infused Cream Puffs Recipe

1. Whip the Cream:
   • In a chilled mixing bowl, whip the heavy cream and powdered sugar together until soft peaks form. Be careful not to overwhip.
2. Add Lemon Flavor:
   • Gently fold in the vanilla extract, lemon zest, lemon juice, and optional lemon curd for extra flavor. Stir until smooth and well combined.

Step 3: Fill the Cream Puffs

1. Cut and Fill:
   • Once the puffs are completely cool, use a sharp knife to cut a small slit or hole in the side or top of each puff.
2. Pipe the Filling:
   • Use a piping bag or spoon to fill each puff with the lemon cream filling. Be generous, as the cream will give the puffs their creamy, tangy flavor.

Step 4: Optional Lemon Glaze

1. Make the Glaze:
   • In a small bowl, mix together the powdered sugar and lemon juice to form a smooth glaze.
2. Glaze the Puffs:
   • Drizzle or dip the tops of the filled cream puffs in the lemon glaze for a sweet and tangy finish.

Step 5: Serve

• Serve the lemon-infused cream puffs immediately, or refrigerate them for up to a few hours before serving. They are best enjoyed fresh, as the puff pastry will remain crisp and the lemon cream filling will stay light and fluffy.

Tips:

• To make the cream puffs ahead of time, you can bake the puffs and store them in an airtight container for up to 2 days before filling them with the cream.
• For an extra burst of lemon flavor, feel free to add a bit more lemon zest or a splash of lemon extract to the filling or glaze.

Enjoy these zesty and delightful lemon-infused cream puffs!