These Lemon Cream Puffs with Mascarpone Filling are a delightful treat perfect for any occasion. The puffs are light and airy with a creamy, tangy filling that combines the zest of lemon and the richness of mascarpone cheese. They are sure to impress your family and friends with their delicate texture and refreshing flavor.
 Time
- Total Time: 55-60 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Ingredients
For the Lemon Cream:
- Skin of 1 lemon (zest only)
- 1/2 liter (18 oz) milk
- 2 eggs
- 120 grams (4.2 oz) sugar
- 10 grams (1 teaspoon) vanilla sugar
- 50 grams (1.7 oz) cornstarch
The Choux Pastry:
- 100 ml (1/2 glass) water
- 100 ml (1/2 glass) milk
- 80 grams (6 tablespoons) butter
- 1 pinch of salt
- 1 teaspoon sugar
- 120 grams (4.2 oz) flour
- 3-4 eggs (depending on size)
The Mascarpone Filling:
- 250 grams (8.8 oz) mascarpone
Directions
For Lemon Cream:
- Heat Milk and Lemon Zest:
- Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
- Let it cool to room temperature to infuse the lemon flavor into the milk.
- Mix Eggs and Sugars:
- In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
- Add Cornstarch:
- Add 50 grams of cornstarch to the egg mixture and mix until smooth.
- Cook the Cream:
- Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
- Cook over medium-high heat, stirring constantly, until the mixture thickens.
- Once thickened, remove from heat and let it cool.
Prepare the Choux Pastry:
- Heat Liquid Ingredients:
- In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.
- Heat until the butter has completely melted.
- Add Flour:
- Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.
- Cool and Add Eggs:
- Let the dough cool for 5 minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.
Bake the Choux Pastry:
- Preheat Oven:
- Preheat your oven to 180°C (356°F).
- Shape and Bake:
- Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
- Brush the tops with a beaten egg for a shiny finish.
- Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.
The Mascarpone Filling:
- Mix Mascarpone:
- In a bowl, beat 250 grams of mascarpone until smooth and creamy.
Assemble the Cream Puffs:
- Fill the Puffs:
- Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
- Serve:
- Serve the lemon cream puffs immediately or store them in the refrigerator until ready to serve.
Serving Suggestions
- Dust with powdered sugar for an extra touch of sweetness.
- Serve with a cup of tea or coffee for a delightful afternoon treat.
- Garnish with lemon zest or a sprig of mint for added elegance.
Cooking Tips
- Ensure the milk is warm, not hot, to prevent curdling when mixing with eggs.
- Adjust the number of eggs in the choux pastry to achieve the right dough consistency.
- Let the cream and puffs cool completely before assembling to ensure they hold their shape.
Benefits
- Lemon: Provides a good source of vitamin C and antioxidants.
- Mascarpone: Adds a creamy texture and is a good source of calcium.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute flour with a gluten-free flour blend for a gluten-free version.
Facts (per serving)
- Calories: 250 kcal
- Protein: 5g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
Storage
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in the oven for a few minutes to refresh the texture before serving.
Why You’ll Love This Recipe
- Delicious: Combines the tangy flavor of lemon with the rich, creamy texture of mascarpone.
- Versatile: Perfect for desserts, parties, or special occasions.
- Impressive: A beautiful and elegant dessert that looks as good as it tastes.
Conclusion
These Lemon Cream Puffs with Mascarpone Filling are a delightful treat that combines the refreshing taste of lemon with the richness of mascarpone. They are perfect for any occasion and sure to impress your guests. Enjoy making and savoring this wonderful dessert! Bon appétit!
Frequently Asked Questions
- Can I use another type of cheese instead of mascarpone?
- Yes, you can use cream cheese, but the flavor and texture will be slightly different.
- Can I prepare the cream puffs in advance?
- Yes, you can prepare the choux pastry in advance and store it in an airtight container. Fill them just before serving.
- How do I prevent the choux pastry from deflating?
- Ensure they are fully baked and golden brown before removing them from the oven. Do not open the oven door during baking.
- Can I use store-bought lemon curd instead of making the lemon cream?
- Yes, store-bought lemon curd can be a convenient alternative.
- How can I make the puffs gluten-free?
- Use a gluten-free flour blend in place of regular flour for the choux pastry.
- What if my lemon cream is too runny?
- Cook it a bit longer until it thickens, or add a little more cornstarch if necessary.
- Can I freeze the cream puffs?
- Yes, you can freeze the unfilled puffs. Thaw and fill them just before serving.
- What can I use if I don’t have a piping bag?
- You can use a spoon to place small mounds of dough onto the baking sheet.
- Can I add other flavors to the mascarpone filling?
- Yes, you can add vanilla extract, lemon zest, or other flavorings to the mascarpone.
- How long can I store the filled cream puffs in the refrigerator?
- It is best to consume filled cream puffs within 1-2 days for optimal texture and flavor.
