Step 3: Shape and Bake the Cream Puffs

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Transfer the dough into a piping bag fitted with a round or star tip.
4. Pipe small mounds (about the size of a golf ball), leaving space between them.
5. Dip a finger in water and gently smooth any pointed tops.
6. Bake for 20–25 minutes, or until golden and puffed.
7. Turn off the oven, open the door slightly, and let them rest inside for 10 minutes so they don’t collapse.
8. Cool completely before filling.

🍋 Step 4: Make the Lemon Condensed Milk Cream

This filling is dreamy — light like a mousse, sweet like condensed milk, and zesty like lemonade.

1. In a large bowl, whip the heavy cream until soft peaks form.
2. Slowly drizzle in the sweetened condensed milk, beating gently to keep the mixture fluffy.
3. Add vanilla, lemon zest, and lemon juice.
4. Taste and adjust the lemon flavor if desired.
5. Chill mixture for at least 20–30 minutes so it thickens perfectly for piping.

🍰 Step 5: Fill the Puffs

1. Slice each cooled cream puff shell horizontally or poke a small hole in the bottom.
2. Use a piping bag to fill each shell generously with the lemon cream.
3. Dust with powdered sugar or drizzle with a thin lemon icing if you want extra elegance.

✨ Serving Suggestions

• Serve chilled for the best texture.
• Pair with tea, lemonade, or a light fruit salad.
• Garnish with mint leaves or a twist of lemon peel for a professional touch.

💛 Final Thoughts

These Lemon Cream Puffs with Condensed Milk Filling are the definition of pure bliss. The lightly crisp shell, airy interior, and creamy lemon filling come together in a way that feels both nostalgic and refreshingly modern.

They’re easy enough for beginners yet impressive enough for celebrations — the perfect dessert to brighten anyone’s day.

If you want another dessert recipe written in this style, just let me know!