- Cook Time:
- 25 min
- 1 cup (250 mL) water
- 1/2 cup (125 mL) unsalted butter, cut into pieces
- 2 tbsp (30 mL) granulated sugar
- 1/8 tsp (0.5 mL) kosher salt
- 1 cup (250 mL) all-purpose flour
- 4 large eggs
For egg wash
- 1 large egg, beaten
Lemon and Raspberry Fillings
- For the custard base:
- 1/2 cup (125 mL) sugar
- 1/4 cup (60 mL) flour
- 1/4 tsp (1.25 mL) salt
- 4 large egg yolks
- 1 1/2 cups (375 mL) whole milk
- 1 tsp (5 mL) vanilla extract
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Add water, butter, sugar and salt to a heavy-bottomed pot over medium heat. With a wooden spoon, stir until butter is melted and mixture comes to a simmer.
Add flour all at once while stirring quickly. Continue to stir and cook until dough pulls away cleanly from the sides and starts to form into a ball, about one minute. Continue to stir, letting moisture evaporate from dough, another 3-4 minutes.
Transfer dough into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer.) Mix on low for a few seconds to cool slightly; dough should be warm, not hot.
With the mixer on medium speed, add eggs in one at a time, waiting until each egg is fully incorporated before next addition. Scrape down bowl sides and bottom. The batter will be a smooth thick paste when ready.
Place batter in a pastry bag fitted with a large round tip. Pipe 20 2-inch rounds on parchment lined sheet, leaving about 2 inches between each round. (Smooth down any pointed tops with a wet fingertip.) Brush each round lightly with egg wash.
Place baking sheets in the oven and turn heat up to 450°F (230°C). Bake for 10 minutes, then lower temperature to 350°F (180°C) and bake for 13-15 more minutes, until the shells are crispy on the outside, and sound hollow when tapped. Cool puffs completely on baking sheet.
To Serve: Split and fill cooled pastries with Lemon and Raspberry Fillings. Dust with icing sugar.
For the custard base
In a medium bowl, whisk together sugar, flour, and salt. Add the egg yolks and whisk into dry ingredients, making sure everything is evenly mixed. In a medium heavy-bottomed pot, bring milk to just below a simmer, stirring.
Pour a little of the hot milk into the egg mixture and whisk to combine. Continue pouring all the hot milk slowly into the eggs mixture, whisking continuously. Pour everything back into the pot.
Set the pot back over medium heat. Whisk constantly, until mixture has thickened to a ribbon consistency; cream should evenly coat back of spoon.
Whisk vanilla into mixture and strain out warm custard into a medium bowl. Cover with plastic wrap, press right up to surface to prevent skin forming. Chill completely before using.
For Lemon Filling: Using half the custard base, whisk in 2 tbsp (30 mL) lemon juice, 1 tsp (5 mL) lemon zest and additional sugar to taste. Gently fold in 1/2 cup (125 mL) soft whipped cream. Keep chilled until ready to serve.
For Raspberry Filling: Bring 1 cup (250 mL) raspberries (fresh or frozen) and 3 tbsp (45 mL) sugar to a simmer over low heat. Let cool and whisk into remaining custard base. Gently fold in 1/2 cup (125 mL) soft whipped cream. Keep chilled until ready to serve.