Looking for a light and easy dessert to satisfy your sweet tooth? These Lemon Cream Puffs are inspired by sporcamuss, an Italian dessert of deliciously flaky pastry with an Italian crema diplomatica (diplomatic cream) filling. Filled with fresh fruit, this rendition of the traditional dessert features a delightful concoction of whipped cream and lemon curd, which gives them a lighter texture and delivers an amazing amount of flavor in every bite.
This recipe uses only a few ingredients and takes less than an hour to make. Start with the thawed puff pastry. On a lightly floured surface, unfold the puff pastry sheet and cut it into rectangles. Bake the pastries in the preheated oven until puffed and golden brown. While the pastries cool, prepare the fruit and lemon cream filling. To assemble the pastries, split them horizontally and pipe the lemon cream onto both the top and bottom pieces. Add the chopped fruit to the bottom piece, and then cover with the top piece. Dust the tops with powdered sugar and serve.
To make the Lemon Cream Puffs, you will need the following ingredients:
Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
Carefully unfold the puff pastry sheet onto a lightly floured surface. Using a pizza cutter, cut the pastry into 12 small equal rectangles.
Arrange the pastry rectangles on the prepared baking sheet. Bake for about 12-14 minutes, check after 10 minutes, or until puffed and golden brown. Remove and set aside to cool.
In the meantime, prepare the fruit. Cut the fresh fruit into small pieces, then mix together in a bowl. Set aside.
In a large bowl, add 1 ½ cups heavy whipping cream and whip until it starts to thicken.
Add in 1 teaspoon vanilla extract and 6 tablespoons powdered sugar and continue to beat until thick and fluffy.
With the mixer on low speed, add 3 tablespoons lemon curd, one tablespoon at a time. Mix until the lemon curd is fully incorporated. Do not overmix.
Use a serrated knife to split the baked pastry horizontally in half.
Fill a piping bag with the prepared lemon cream filling and pipe some lemon cream onto both the top and bottom pieces of each pastry. Alternatively, use a ziplock bag with a corner cut off.
Add the chopped fruit to the bottom piece, and then add the top piece, making a sandwich.
Using a sifter or sieve, dust the tops with powdered sugar. Pipe a small dollop of cream on top and add a few additional pieces of fruit if desired.
Serve right away and enjoy! You can keep the assembled desserts in the refrigerator for up to 2 hours.
These Lemon Cream Puffs with fresh fruit are an elegant dessert for a crowd that comes together in a snap. Let us know if you loved these and tag #cookmerecipes online to share your own baking posts with us!
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