If you are passionate about Lyonnaises, this time we offer you two delicious recipes for stuffed Lyonnaises, one sweet and one savory, so that you can choose your favorite.

Have you ever walked past a shop window and seen these small but delicious sweets.  Surely you have thought, how are they made? They have such a beautiful and professional appearance that it probably leads us to think that we will not be able to make them but it is much simpler than we think.

Lyonnaises are made from a few mounds of choux pastry, a type of pastry that is cooked twice: first on the stove and then in the oven. It can attract attention because it is a mass that tends to swell due to the steam that is produced inside.

It is a typical French dough preparation. It is usually eaten cold and can often be filled with other ingredients, resulting in an exquisite sweet. Do you know that they can be both sweet and salty?

Once baked, they are cut in half and can be filled, for example, with whipped cream or truffle. A tray of assorted Lyonnaises can be a very elegant and colorful dessert available to everyone.

Sweet stuffed lionesses recipe

This dessert has only a preparation of 30 minutes. They will cook in 25 minutes and we will need the night before to refrigerate them for 12 hours and cook them for 1 hour.


  • 2, 3 eggs.
  • A little bit of salt.
  • 50 grams of butter.
  • 75 grams of flour.
  • 13 cl of milk.

Ingredients for the cream (chantillí):

  • 40 cl of liquid cream.
  • 150 grams of mascarpone.
  • 1 liter of prune juice.

Preparation of the sweet stuffed Lyonnaises:

The previous night…

We will have to prepare the prunes caramel. Reduce the prune juice for 1 hour (200 grams). They will cool for 10 minutes and we will mix them with 30 cl of liquid cream. We will keep it in the fridge until the next day (12 hours).

The same day…

Bring the milk, salt and butter to a boil. When we have removed it from the heat, add the flour and mix well. We will put it back on the fire so that the dough detaches from the cauldron.

Mix the dough with the eggs, stirring all the time. We will take a pastry bag to introduce the dough inside and we will make mounds on a plate lined with parchment paper.

Preheat the oven to 220º and bake the Lyonnaise at 180º for 23 minutes.

We will prepare the cream: we will mix the plum cream with the rest of the cream and the mascarpone. We will introduce it in the pastry bag.

We will cut the Lyonnaises in half to be able to be filled with the cream and we will reserve it in the cold until serving.

Salty Stuffed Lyonnaise Recipe


  • 2, 3 eggs.
  • A little bit of salt.
  • 50 grams of butter.
  • 75 grams of flour.
  • 13 cl of milk.

Ingredients for the stuffing:

  • To choose: whipped cream cheese with herbs, tuna and tomato cream or pate mousse.

Preparation of the salty stuffed Lyonnaise:

As we can see, it is possible to make salty Lyonnaises. In fact, we will only have to replace the sweet ingredients of the previous recipe, with salty ingredients that combine equally, since the original dough of the Lyonnaise is the same as it is not sweet.

In this way, for example, we only have to follow the same steps that we have followed previously to make the dough, and then go on to make the creams that we propose below.

Preparation of the cream cheese and herbs:

For its preparation you can choose the aromatic herbs that you like the most. In our case we have chosen a little parsley, chives and dill. You just have to wash the herbs well, chop them finely and mix in the cream cheese. Then, once the Lyonnaises are made, fill them with this cream.

Preparation of the tuna and tomato cream:

For its preparation you only need 2 fresh tomatoes, 1 can of tuna and 1 clove of garlic. Peel the tomatoes well, remove the seeds that you will find inside and cut them into pieces.  Drain the tuna, finely chop the garlic clove and blend all the ingredients. Ready!

As you can see, the preparation is simple and ultimately for all tastes. Thus, those with a sweet tooth can choose the sweet variant, and the least, the salty variant. Be that as it may, they are all as exquisite as they are delicious.


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