Lemon cream puffs with mascarpone are delicate pastry shells filled with a light, luscious lemon-mascarpone filling that balances sweetness and tartness with airy elegance. These bite-sized delights make the perfect dessert for spring brunches, summer parties, or simply when you’re craving a little drop of sunshine. With crisp choux pastry and creamy citrus filling, every bite melts in your mouth like a dream.
Preparation time: 30 minutes
Cook time: 35 minutes
Chill time: 1 hour
Total time: 2 hours 5 minutes
Yield: 20–24 cream puffs
Cuisine: French-inspired with an Italian twist
Ingredients
For the Choux Pastry (Cream Puff Shells)
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½ cup (120ml) water
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½ cup (120ml) whole milk
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½ cup (115g) unsalted butter
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1 tablespoon sugar
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¼ teaspoon salt
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1 cup (125g) all-purpose flour
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4 large eggs, room temperature
For the Lemon Mascarpone Cream Filling
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1 cup (240ml) heavy cream, cold
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8 oz (225g) mascarpone cheese, cold
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⅓ cup (40g) powdered sugar
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Zest of 2 lemons
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2 tablespoons fresh lemon juice
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½ teaspoon vanilla extract
Optional Topping
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Powdered sugar, for dusting
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Lemon zest or candied lemon peel, for garnish
Step-by-Step Cooking Directions
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Preheat the Oven and Prepare the Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. -
Make the Choux Pastry
In a medium saucepan, combine the water, milk, butter, sugar, and salt. Bring to a simmer over medium heat until the butter is fully melted and the mixture just begins to boil.
Quickly reduce the heat to low and stir in the flour all at once. Use a wooden spoon to vigorously stir the mixture until a smooth dough forms and pulls away from the sides of the pan—about 1–2 minutes.
Remove from heat and let the dough cool for 5–7 minutes before adding the eggs. -
Add the Eggs
Transfer the dough to a stand mixer bowl (or use a handheld mixer). Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should become smooth, thick, and glossy—similar to a thick cake batter.
If the dough seems too stiff after adding all four eggs, you can beat in one additional egg yolk. -
Pipe the Dough
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 1½ to 2-inch mounds onto the prepared baking sheet, spacing them about 2 inches apart. Wet your fingertip with water and gently smooth any peaks for even tops. -
Bake the Cream Puffs
Bake in the preheated oven at 400°F (200°C) for 20 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 10–15 minutes, or until the puffs are golden brown and sound hollow when tapped.
Turn off the oven, crack the door open slightly, and let the puffs sit inside for 10 minutes to dry out. Remove and cool completely on a wire rack. -
Make the Lemon Mascarpone Cream
In a large mixing bowl, beat the cold heavy cream to soft peaks using a hand or stand mixer. In a separate bowl, combine the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract. Mix until smooth and creamy.
Fold the whipped cream into the mascarpone mixture gently until fully combined. Refrigerate the filling for at least 30 minutes to firm up. -
Fill the Cream Puffs
Once the puffs are cool, use a serrated knife to slice each one in half horizontally (or poke a hole in the bottom). Pipe or spoon the lemon mascarpone cream generously into each puff, then place the top back on. -
Optional Garnish and Serve
Dust the tops with powdered sugar and garnish with lemon zest or candied lemon peel for an elegant finish. Serve immediately or refrigerate until ready to enjoy.
Nutritional Information (Per Cream Puff, approximate – based on 24 puffs)
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Calories: 160
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Total Fat: 12g
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Saturated Fat: 7g
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Carbohydrates: 10g
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Sugars: 5g
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Protein: 3g
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Sodium: 55mg
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Cholesterol: 65mg
Note: Values vary depending on size and exact ingredients used.
The Origins and Popularity of the Recipe
Cream puffs originate from the French pastry classic choux à la crème, a staple of patisserie counters since the 16th century. The choux pastry technique was refined by French chef Antonin Carême, and today it forms the basis for éclairs, profiteroles, and croquembouche.
By blending French technique with Italian mascarpone and fresh citrus, this recipe adds a modern twist on the classic. The mascarpone makes the filling velvety and slightly tangy—perfect for lemon lovers. These treats are a favorite at weddings, brunches, and elegant gatherings due to their delicate texture and visual appeal.
Reasons Why You’ll Love the Recipe
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Light and airy pastry shells with no yeast or rising time needed
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Lemon and mascarpone combo offers a fresh, zesty twist on traditional pastry cream
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Elegant and versatile—suitable for special occasions or everyday indulgence
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Make-ahead friendly—fill them just before serving or chill for a cool dessert
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Visually stunning, especially with a dusting of powdered sugar
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Customizable filling—swap lemon with berry or vanilla for variation
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Not overly sweet, letting the lemon flavor shine
Health Benefits
While cream puffs are a dessert and best enjoyed in moderation, they do offer some wholesome qualities:
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Lemons are rich in vitamin C and antioxidants
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Mascarpone cheese, though creamy, is lower in sodium than many other cheeses
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Homemade desserts allow control over sugar and portion size
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Making desserts from scratch means no preservatives or artificial flavors
Serving Suggestions
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Serve cream puffs chilled on a platter with fresh berries
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Add a drizzle of lemon curd for extra tang
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Pair with Earl Grey tea or espresso for a refined treat
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Stack them into a mini croquembouche with caramel drizzle for events
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Serve as part of a brunch buffet with other bite-sized desserts
Cooking Tips
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Don’t open the oven while baking or the puffs may deflate
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Cool the dough slightly before adding eggs to prevent scrambling
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If piping is too tricky, use two spoons to shape the dough into mounds
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Use cold mascarpone and cream for a firmer filling
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For crispier puffs, cut a small slit in each puff after baking to release steam
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If making ahead, store shells and filling separately to avoid sogginess
Variations to Try
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Berry Mascarpone Cream: Fold in crushed raspberries or strawberries to the mascarpone filling
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Lavender Lemon Cream Puffs: Add a pinch of culinary lavender to the filling for a floral note
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Chocolate Dipped Cream Puffs: Dip the tops in melted white or dark chocolate and let set
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Mini Cream Puffs: Pipe smaller rounds for bite-sized party treats
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Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in the choux pastry
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Lime or Orange Cream: Swap lemon juice/zest with lime or orange for a citrus twist
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Savory Option: Skip the sugar and fill with herbed mascarpone for a savory canapé
Conclusion
Lemon cream puffs with mascarpone offer the perfect balance of elegance and indulgence. With golden, crisp shells and a cloud-like lemon mascarpone filling, they’re sure to impress guests or simply satisfy your own dessert cravings. Whether for a bridal shower, garden party, or cozy weekend treat, these citrusy delights will add a refreshing pop of flavor to any occasion. Try them once, and they’ll become your go-to fancy dessert with minimal effort.
10 Comprehensive FAQ Section
1. Can I make the choux pastry ahead of time?
Yes. You can bake the shells up to 2 days in advance. Store them in an airtight container at room temperature and crisp in the oven for 5 minutes before filling.
2. How long do filled cream puffs last in the fridge?
They’re best enjoyed the same day but can be stored in the fridge for up to 2 days. The shells will soften slightly over time.
3. Can I freeze lemon cream puffs?
You can freeze the baked, unfilled shells for up to 1 month. Thaw and crisp in the oven before filling. Do not freeze filled cream puffs, as the filling may separate.
4. What if I don’t have mascarpone cheese?
You can substitute mascarpone with full-fat cream cheese, though the texture will be slightly tangier and firmer.
5. My puffs collapsed—what went wrong?
Opening the oven too early, underbaking, or adding eggs to hot dough can all cause collapse. Follow the steps carefully for best results.
6. Can I make the filling less sweet?
Yes. Adjust the powdered sugar to taste or add more lemon juice for extra tartness.
7. Do I need a piping bag to fill them?
Not at all! You can use a spoon to fill the cream puffs or a zip-top bag with the corner snipped off.
8. Can I use lemon curd in the filling?
Absolutely! Fold 2–3 tablespoons of lemon curd into the mascarpone cream for a punchier citrus flavor.
9. What’s the best flour for choux pastry?
All-purpose flour works perfectly. Avoid cake flour, which is too light to support the puff structure.
10. Can I double the recipe?
Yes! This recipe scales well. Just be sure to bake in batches and monitor your oven for consistency.