Meyer Lemon Cream Puffs

This impressive dessert comes together in a flash with the help of Belgian Mini Cream Puffs. Topped with a Meyer lemon whipped cream, freeze-dried strawberries and pistachios, these bite-sized treats will surely add some zest to your step.

Recipe created by Clare Langan

Cookie consentis required to view embedded video content.

Ingredients

(Makes 10 servings)

For the Crème Fraîche Whipped Cream

  • ¾ cup cold heavy cream
  • 1 ½ tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons crème fraiche
  • ½ Meyer lemon, zested

For the Meyer Lemon Mini Cream Puffs

  • 30 Delizza Belgian Mini Cream Puffs
  • 2 tablespoons pistachios, shelled and coarsely chopped (as garnish)
  • 2 tablespoons freeze-dried strawberries, crushed (as garnish)
  • Meyer lemon zest, thinly sliced (as garnish)
Directions

  1. In a stand mixer fitted with a whisk attachment, beat heavy cream, powdered sugar and vanilla until soft peaks form, about 1 minute.

  2. Use a rubber spatula to fold in crème fraiche and Meyer lemon zest and transfer mixture to a piping bag.

  3. Pipe about 1 tablespoon of whipped cream on top of each Delizza Belgian Min Cream Puff.

  4. Top with pistachios, freeze-dried strawberries and a sliver of Meyer lemon zest.