Lemon Cream Puffs

Preheat oven to 400°.

Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Set aside.

In a medium saucepan, combine water, butter, sugar, and salt. Cook over medium heat until butter melts. Add flour all at once, stirring vigorously with a wooden spoon. Cook, and stir until dough pulls away from sides of pan, 1 to 2 minutes.

Remove pan from heat, and let stand for 2 minutes, stirring a few times to cool dough. Add eggs, one at a time, stirring constantly and vigorously with a wooden spoon
until each egg is well incorporated. (Dough should be smooth and shiny.)

Transfer dough to a piping bag fitted with a very large star tip (Ateco #847). Pipe dough onto prepared baking sheet in 1½-inch mounds
1 inch apart. Pat dough peaks down with a damp finger.

Bake until golden brown, approximately 20 minutes. Transfer baking sheet to a wire rack. Using a skewer or the tip of a pointed knife, poke a small hole in the side of each cream puff to allow steam to escape. Let cool completely.

Using a serrated knife, cut puffs in half horizontally.

Place Lemon Cream Filling in a piping bag fitted with a large open-star tip (Wilton #1M). Pipe filling in a decorative swirl onto bottom halves of puffs. Cover with top halves of puffs.

Just before serving, garnish with a dusting of confectioners’ sugar and
a sprinkle of edible glitter, if desired.

Serve immediately, or place in a covered container, and refrigerate for up to 2 hours.

In a large mixing bowl, combine cream and confectioners’ sugar. Beat at high speed with a mixer until stiff peaks form. Add lemon curd, beating just until incorporated. Use immediately.