These Lemon Cream Mascarpone Choux Pastries are an elegant and indulgent dessert featuring light, airy choux pastry filled with a rich lemon cream and smooth mascarpone. The combination of zesty lemon, creamy mascarpone, and crisp pastry shells creates a perfectly balanced treat that is both refreshing and satisfying. Whether for special occasions or a weekend indulgence, these pastries will impress anyone who tries them!
Preparation Time
- Total Time: 1 hour 30 minutes
- Prep Time: 45 minutes
- Baking Time: 30-35 minutes
- Cooling Time: 15 minutes
- Servings: 12 cream puffs
Ingredients
For the Lemon Cream:
- Zest of 1 lemon
- ½ liter (18 oz) milk
- 2 eggs
- 120 g (4.2 oz) sugar
- 10 g (1 tsp) vanilla sugar
- 50 g (1.7 oz) cornstarch
For the Choux Pastry:
- 100 ml (½ glass) water
- 100 ml (½ glass) milk
- 80 g (6 tbsp) butter
- 1 pinch of salt
- 1 tsp sugar
- 120 g (4.2 oz) flour
- 3-4 eggs
For the Mascarpone Filling:
- 250 g (8.8 oz) mascarpone
Directions
Step 1: Prepare the Lemon Cream
- In a saucepan, heat milk with lemon zest over low heat until warm, then let it cool to room temperature.
- In a separate bowl, whisk together eggs, sugar, and vanilla sugar until smooth.
- Add cornstarch and mix until fully combined.
- Gradually whisk the cooled lemon-infused milk into the egg mixture.
- Cook over medium heat, stirring constantly until thickened.
- Remove from heat and let it cool completely.
Step 2: Prepare the Choux Pastry
- In a saucepan, combine water, milk, butter, salt, and sugar over medium heat until the butter melts.
- Add flour all at once and stir continuously over medium heat until a smooth dough ball forms and pulls away from the pan.
- Remove from heat and let it cool for 5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition, until the dough reaches a smooth, glossy consistency that slowly falls off a spoon.
Step 3: Bake the Choux Pastry
- Preheat the oven to 180°C (356°F).
- Pipe or spoon small mounds onto a greased or parchment-lined baking sheet.
- Brush the tops with beaten egg for a golden crust.
- Bake for 30-35 minutes until golden brown and puffed.
- Let the pastries cool completely before filling.
Step 4: Prepare the Mascarpone Filling
- Beat mascarpone in a bowl until smooth and creamy.
Step 5: Assemble the Cream Puffs
- Slice the cooled choux pastries in half.
- Spoon lemon cream into each puff.
- Add a dollop of mascarpone on top of the lemon cream.
- Place the top halves back onto the filled pastries.
Serving Suggestions
- Dust with Powdered Sugar: Lightly sprinkle powdered sugar for an elegant finish.
- Drizzle with Chocolate: Melted white or dark chocolate adds extra indulgence.
- Serve with Fresh Berries: Blueberries, raspberries, or strawberries complement the citrus flavor.
- Pair with Espresso or Tea: The richness of the mascarpone balances well with a hot drink.
- Chill Before Serving: Refrigerate for 30 minutes before serving for the best texture.
Cooking Tips
- Make Sure the Dough is Cool: Adding eggs to hot dough will cause them to scramble. Let it cool slightly before mixing.
- Use Fresh Lemon Zest: Fresh zest adds more aromatic citrus flavor than bottled extracts.
- Bake Until Golden: Don’t remove pastries too early, or they may collapse.
- Pipe Uniformly: For even baking, keep choux mounds the same size.
- Let the Cream Cool Completely: Warm lemon cream can melt the mascarpone if added too soon.
Nutritional Benefits
- Rich in Protein: Eggs and milk provide high-quality protein.
- High in Calcium: Mascarpone and milk contribute to strong bones.
- Vitamin C Boost: Lemon zest adds antioxidants and immune-boosting nutrients.
- Energy-Packed: A great balance of carbs, fats, and protein for sustained energy.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free Alternative: Use gluten-free flour blend for the choux pastry.
- Lower Sugar Option: Reduce sugar by 30% for a less sweet version.
Nutritional Facts (Per Serving – 1 Cream Puff)
- Calories: 190 kcal
- Protein: 5g
- Carbohydrates: 18g
- Fat: 11g
- Sugar: 8g
- Fiber: 1g
- Sodium: 90mg
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Freezing: Freeze unfilled choux pastries for up to 1 month. Thaw and fill when ready to serve.
- Reheating: Warm in the oven at 160°C (320°F) for 5 minutes if needed.
Why You’ll Love This Recipe
✔ Light & Airy: Perfectly puffed choux pastry with a crispy shell.
✔ Zesty & Refreshing: Lemon cream adds a bright and tangy flavor.
✔ Creamy & Indulgent: Mascarpone filling makes each bite smooth and rich.
✔ Great for Special Occasions: A show-stopping dessert for guests and celebrations.
✔ Versatile & Customizable: Easily adapt flavors by adding fruit or flavored syrups.
Recipe Conclusion
These Lemon Cream Mascarpone Choux Pastries offer the perfect balance of light choux pastry, tangy lemon cream, and smooth mascarpone. Whether served at a celebration, high tea, or family dessert, this elegant treat is sure to impress! Try them today and experience a delicious bite of heaven!
Frequently Asked Questions (FAQs)
-
Can I use cream cheese instead of mascarpone?
- Yes! Cream cheese is a great alternative but will have a slightly tangier flavor.
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Can I make the choux pastry ahead of time?
- Yes! Bake the pastries and store them unfilled for up to 2 days. Fill before serving.
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How do I prevent my cream puffs from deflating?
- Ensure they are fully baked and golden brown before removing them from the oven.
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What’s the best way to fill choux pastries?
- Use a piping bag for a clean and even filling.
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Can I flavor the mascarpone filling?
- Yes! Add honey, vanilla extract, or citrus zest for extra flavor.
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How do I store leftover lemon cream?
- Keep in an airtight container in the fridge for up to 3 days.
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Can I make these gluten-free?
- Yes! Use gluten-free flour blend for both the choux pastry and cream.
Try this Lemon Cream Mascarpone Choux Pastries today for an irresistible, elegant dessert! 🍋✨