This is a recipe I came up with… for a small bite dessert for Easter or Spring!  The pastry puffs can be made in advance prior to an RV camping trip, frozen… adding the filling to the pastry puffs when you are ready to serve the dessert. 

The pastry shells could certainly be adapted and used for other purposes including: mini appetizer or other dessert fillings… handy for having on hand in the freezer for Potluck get togethers. 

If you have a convection oven in your RV, you can even bake the cream puff shells in your convection or toaster oven.

Cream Puff Shells Ingredients

4 oz ( 1 stick)   butter

1 cup               water

1/4 tsp             salt

1 cup              all-purpose flour

4 – 5                eggs, depending on the size

Filling Ingredients

1/2 cup            lemon juice

1 1/2 cups       organic sugar

zest                 of 2 lemons

4 oz                 butter

1/8 tsp             sea salt

4 – 5                eggs (depending on size)

Directions for cream puff pastry

  1. Preheat oven to 425 degrees F.
  2. In a medium saucepan add a stick (4 oz) of butter and 1 cup of water.  Bring the mixture to a boil.
  3. Add the flour and salt and turn heat to medium/low and stir the dough with a wooden spoon until the dough pulls away from the sides of the pan. Dough will form a loose shaped ball.  Take the saucepan off the heat.  
  4. Stir in eggs 1 at a time stirring after each egg is added.  
  5. Drop dough in heaping teaspoons onto an ungreased baking sheet or into mini muffin pan.
  6. Bake the puff pastry for 20 minutes or cooked through.  Let puff pastry shells cool.
  7. Store pastry shells in a ziplock bag.
  8. When ready to serve the dessert, cut the top 1/4th of the puff pastry off and set aside.  Fill bottom portion of each shell with the lemon curd or other filling as desired.

Directions for lemon curd filling:

     1.  In a medium bowl, using a hand mixer, cream a stick of butter until fluffy, add sugar and mix again until well blended.  

     2.  Add eggs 1 at a time stirring to combine. 

     3.  Rinse lemons, pat dry.  Zest 2 lemons, and add to the egg mixture.

     4.  Place a medium saucepan on the stove.  Add the lemon curd mixture to the saucepan, turn the heat to medium and  whisk the           curd until the it thickens at approximately 170 degrees.  Take lemon curd off heat and cover. 

     5.  When the lemon curd cools to room temperature, covered the pan and place in the refrigerator.

     7.  When ready to serve the dessert, cut the top 1/4 of each baked pastry puff off and set aside. Add a heaping teaspoon of lemon          curd to the center of each puff pastry base and garnish with a raspberry or jelly beans and the puff pastry top… or place the                pastry top on the side of each dish next to the filled pastry base.                     

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com