Lemon Cream Puffs

Lemon Cream Puffs

Prep time:15 mins

Bake time: 10 mins, plus cooling time 

Makes: 12



320g chilled ready-made puff pastry

300g lemon curd

300ml double cream 

1/2 teaspoon vanilla extract 

1 tbsp icing sugar, plus extra for dusting

1 egg


Tala Non - Stick Cooling Rack

Tala Performance Baking Tray

Tala Silicone Pastry Brush 

Tala 50 Disposable Icing Bags 



  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Roll out the pastry dough on a lightly floured surface. Cut it into 12 equal rectangles. Transfer to two 35 cm x 25 cm baking trays lined with greaseproof baking paper.
  3. Whisk the egg with a fork and brush the pastry rectangles with it.
  4. Bake for about 10 mins until puffed and golden.
  5. Transfer to a wire rack to cool down completely.
  6. Put the cream, vanilla and icing sugar in a medium mixing bowl and whip with an electric whisk for few mins. Transfer to a piping bag fitted with any noozle of your choice.
  7. Split the pastries in half crossways and fill each with lemon curd first then top with whipped cream.
  8. Dust with icing sugar.
  9. Serve and enjoy!


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