Several lemon lavender cream puffs are arranged on parchment paper

Lemon Lavender Cream Puff

With upswept waves of sweetness, these whorled puffs are the airiest of confections. Open centers are perfect for holding rich lemony cream. A delicate glaze with confectioner's sugar whisked into lavender water complements the mild citrus filing. Lavender buds strewn on top promise a delightful taste.

Makes 18 puffs


  • 1 recipe Basic Cream Puff Dough (recipe below)
  • 2 cups whipping cream
  • ½ cup milk
  • 1 3.4-ounce package instant lemon pudding mix
  • 1 teaspoon grated lemon zest
  • ½ cup water
  • 1 tablespoon dried lavender blossoms
  • 2 cups confectioners’ sugar
  • 1 teaspoon lemon juice
  • Additional dried lavender blossoms


First, make Basic Cream Puff Dough (recipe here). To make cream puff shells, preheat oven to 400°F. Fill a pastry bag fitted with a large open star decorating tip with cream puff dough. Pipe a 1½-inch diameter circle of dough on a parchment-lined or ungreased baking sheet spaced 2 inches apart on baking sheet; continue piping 2 more circles on top of the first, ending with a point in the center. Bake for 22 to 23 minutes or until golden brown on bottom. Remove to wire rack to cool.

To make filling, in a large bowl use whisk attachment of electric mixer to beat whipping cream, milk, pudding mix and lemon zest on low speed to combine. Beat on medium speed for 2 minutes or until thickened, scraping sides and bottom of bowl as necessary to blend ingredients. Beat on high speed for 30 to 60 seconds or until stiff peaks form. Cover and chill at least 20 minutes.

To make icing, in a small saucepan bring water to boiling. Add lavender blossoms; remove from heat and steep for 5 minutes. Pour through a fine-mesh sieve to remove lavender; discard lavender, reserving lavender water. In a medium bowl, whisk together confectioners’ sugar, 2 tablespoons lavender water and lemon juice to make a thin icing.

To assemble, fill a decorating bag fitted with a slender round decorating tip with lemon cream filling. Poke a hole in the bottom of each cream puff; fill with lemon filling. Chill up to 3 hours in a covered container. Dip filled cream puffs in lavender icing, allowing excess to drip off. Place on parchment or a cooling rack; sprinkle with additional lavender buds. Let stand until icing is firm, about 30 minutes.