This elegant dessert combines airy choux pastry shells filled with tangy lemon cream and rich mascarpone filling. The light, fluffy puffs, complemented by the creamy and zesty filling, are perfect for special occasions, tea parties, or as a luxurious treat.
Preparation Time
- Prep Time: 40 minutes
- Bake Time: 30 minutes
- Cooling Time: 15 minutes
- Total Time: 1 hour 25 minutes
Ingredients
For the Lemon Cream:
- 1 lemon (zest and juice)
- 2 cups (480 ml) milk
- 2 eggs
- 3 tablespoons (60 g) sugar
- 2 tablespoons (30 g) corn starch
For the Choux Pastry:
- 80 g butter
- A pinch of salt
- 1 teaspoon sugar
- 2/5 cup (100 ml) water
- 2/5 cup (100 ml) milk
- 3/4 cup (120 g) all-purpose flour
- 3/4 cup (180 ml) beaten egg (about 3-4 eggs)
For the Mascarpone Filling:
- 1 cup (250 g) mascarpone cheese
- 3 tablespoons (60 g) powdered sugar
For Decoration:
- 1 teaspoon powdered sugar
Directions
Prepare the Lemon Cream
- Heat 2 cups of milk with the zest of 1 lemon in a saucepan over medium heat for 6-7 minutes. Ensure it does not boil. Let it cool to room temperature.
- In a separate bowl, whisk together 2 eggs, 3 tablespoons sugar, and 2 tablespoons cornstarch until smooth.
- Gradually add the egg mixture to the cooled milk, whisking to combine.
- Return the mixture to medium heat and cook, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature.
Prepare the Choux Pastry
- In a pot, melt 80 g butter with a pinch of salt, 1 teaspoon sugar, 100 ml water, and 100 ml milk. Bring to a boil.
- Add 3/4 cup flour all at once, and stir vigorously over low heat for about 2 minutes until the dough forms a ball and pulls away from the pot’s sides.
- Spread the dough on a flat surface to cool for about 5 minutes.
- Gradually add the beaten eggs, mixing well after each addition, until the dough is smooth and forms peaks that hold their shape when tested with a spoon.
- Place spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them apart.
- Bake in a preheated oven at 170°C (340°F) for 25 minutes with the fan on. For the last 5 minutes, leave the oven door slightly ajar (about 2 cm) to allow the puffs to dry. Turn off the oven and let the puffs cool inside for 10 minutes.
Prepare the Mascarpone Filling
- In a bowl, mix 1 cup mascarpone cheese with 3 tablespoons powdered sugar until smooth and creamy.
Assemble and Decorate
- Once the choux pastry puffs are completely cooled, slice them in half horizontally.
- Fill each puff with a generous spoonful of lemon cream and top with a dollop of mascarpone filling.
- Dust the filled puffs with powdered sugar for decoration.
Serving Suggestions
- Serve as a dessert at dinner parties or special events.
- Pair with a light, fruity tea or sparkling wine.
- Garnish with fresh mint or a small twist of lemon zest for added elegance.
Cooking Tips
- Ensure the milk for the lemon cream does not boil to prevent curdling.
- Let the choux pastry cool completely before slicing to prevent deflation.
- Use a piping bag for neat and even filling.
- If your dough is too runny, add a touch more flour; if too stiff, add a little more beaten egg.
- Keep the mascarpone chilled until ready to use for a firmer consistency.
Storage
- Refrigerator: Store assembled pastries in an airtight container for up to 2 days.
- Freezer: Unfilled choux puffs can be frozen for up to 1 month. Reheat in a low oven to restore crispness before filling.
Why You’ll Love This Recipe
- Perfect Balance: The tangy lemon cream pairs beautifully with the rich mascarpone and light pastry.
- Impressive Presentation: Ideal for special occasions or a show-stopping dessert.
- Customizable: Easily adapt with flavored creams or additional toppings.
Conclusion
This Lemon Cream and Mascarpone Choux Pastry recipe combines the perfect blend of textures and flavors, resulting in a dessert that’s both sophisticated and indulgent. Whether for a tea party or an elegant dinner, these puffs are sure to impress. Try them today for a delightful treat that’s as beautiful as it is delicious!