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

(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)
  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.