Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1/2 cup fresh raspberries
- optional lemon juice (for extra tang)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine the water and butter over medium heat. Stir until the butter melts.
- Gradually add the flour and salt to the saucepan, stirring continuously until the mixture forms a ball, about 1-2 minutes.
- Remove the pan from heat and let it cool for a few minutes. Then, add the eggs one at a time, mixing well after each addition until the dough is smooth.
- Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space between them.
- Bake for 20-25 minutes or until golden brown and puffed. Don’t open the oven door while baking!
- Once baked, remove from the oven and let them cool completely on a wire rack.
- Meanwhile, in a mixing bowl, whip the heavy cream with the powdered sugar, vanilla extract, and lemon zest until soft peaks form.
- Once the pastries are cool, slice them open at the top and fill each with the lemon cream and a few raspberries.
- Dust with extra powdered sugar for a lovely finishing touch!
- Prep Time: 30
- Cook Time: 25