These Lemon Cream Puffs are a delightful combination of tangy lemon cream, light choux pastry, and rich mascarpone filling. They are perfect for any occasion, offering a balance of flavor and texture.
Preparation Time: 40 minutes
Cooking Time: 35 minutes
Servings: 10-12 cream puffs
Advertisement
Ingredients
- For the Lemon Cream:
- Zest of 1 lemon
- 1/2 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 (1/2 glass) water
- 100 ml (1/2 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
- Prepare the Lemon Cream:
- Heat 1/2 liter of milk with lemon zest until warm, then cool to room temperature.
- Whisk eggs, sugar, and vanilla sugar in a bowl until smooth.
- Mix in cornstarch until fully combined.
- Gradually whisk the cooled milk into the egg mixture and cook over medium-high heat, stirring constantly until thickened. Let it cool.
- Prepare the Choux Pastry:
- Combine water, milk, butter, salt, and sugar in a saucepan. Heat until butter melts.
- Add flour all at once and stir over medium heat until a smooth ball forms and pulls away from the pan.
- Let the dough cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough reaches a smooth consistency that slowly falls off a spoon.
- Bake the Choux Pastry:
- Preheat the oven to 180°C (356°F).
- Pipe or spoon small mounds onto a greased baking sheet. Brush tops with beaten egg.
- Bake for 30-35 minutes until golden and puffed. Let cool.
- Prepare the Mascarpone Filling:
- Beat mascarpone in a bowl until smooth and creamy.
- Assemble the Cream Puffs:
- Cut cooled choux pastries in half. Spoon lemon cream and a dollop of mascarpone into each puff.
- Serve immediately or refrigerate until ready to enjoy.
5 Serving Suggestions
- Dust with powdered sugar for a classic presentation.
- Pair with fresh berries for a fruity addition.
- Serve with coffee or tea for a delightful treat.
- Add a drizzle of chocolate sauce for extra indulgence.
- Arrange on a dessert platter for a stunning centerpiece.
Cooking Tips
- Ensure the choux dough cools slightly before adding eggs to avoid scrambling.
- Use a piping bag for evenly sized puffs.
- Do not open the oven door while baking to prevent deflation.
- Chill the lemon cream for easier filling.
- Use high-quality mascarpone for the best texture and taste.
Nutritional Benefits
- Eggs provide protein and essential nutrients.
- Lemon zest adds antioxidants and a fresh citrus flavor.
- Mascarpone contributes creamy texture and moderate protein.
- Milk offers calcium for strong bones.
- Low sugar content makes this dessert moderately sweet.
Dietary Information
- Vegetarian-Friendly: Contains no meat products.
- Gluten-Free Adaptation: Use gluten-free flour for the choux pastry.
- Customizable Sweetness: Adjust sugar in the lemon cream to your preference.
Nutritional Facts (Per Cream Puff)
- Calories: ~180
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 10 g
- Fiber: 0.5 g
- Sodium: ~120 mg
Storage
- Store filled cream puffs in the refrigerator for up to 2 days.
- Freeze unfilled choux pastries for up to 1 month. Thaw and fill as needed.
- Refresh unfilled puffs in a 180°C (356°F) oven for 5 minutes to restore crispness.
Why You’ll Love This Recipe
- Combines the tangy freshness of lemon cream with rich mascarpone.
- Perfectly light choux pastry creates an airy texture.
- Customizable with different toppings and fillings.
- Elegant and impressive for special occasions or casual indulgence.
Conclusion
Lemon Cream Puffs with Mascarpone are a delightful dessert that balances tangy, creamy, and airy textures. With their elegant presentation and delicious flavors, these cream puffs are sure to impress and satisfy at any gathering.
Lemon Cream Puffs with Mascarpone
Recipe card for Lemon Cream Puffs with Mascarpone.
Ingredients
Method
Preparation
- Prepare the Lemon Cream: Heat 1/2 liter of milk with lemon zest until warm, then cool to room temperature.
- Whisk eggs, sugar, and vanilla sugar in a bowl until smooth.
- Mix in cornstarch until fully combined.
- Gradually whisk the cooled milk into the egg mixture and cook over medium-high heat, stirring constantly until thickened. Let it cool.
- Prepare the Choux Pastry: Combine water, milk, butter, salt, and sugar in a saucepan. Heat until butter melts.
- Add flour all at once and stir over medium heat until a smooth ball forms and pulls away from the pan.
- Let the dough cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough reaches a smooth consistency that slowly falls off a spoon.
- Bake the Choux Pastry: Preheat the oven to 180°C (356°F).
- Pipe or spoon small mounds onto a greased baking sheet. Brush tops with beaten egg.
- Bake for 30-35 minutes until golden and puffed. Let cool.
- Prepare the Mascarpone Filling: Beat mascarpone in a bowl until smooth and creamy.
- Assemble the Cream Puffs: Cut cooled choux pastries in half. Spoon lemon cream and a dollop of mascarpone into each puff.
- Serve immediately or refrigerate until ready to enjoy.