Ingredients

For the Lemon Cream:

• Zest of 1 lemon
• ½ liter (18 oz) milk
• 2 eggs
• 120 grams (4.2 oz) sugar
• 10 grams (1 teaspoon) vanilla sugar
• 50 grams (1.7 oz) cornstarch

For 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)

For the Mascarpone Filling:

• 250 grams (8.8 oz) mascarpone

Step-by-Step Instructions

1. Prepare the Lemon Cream:

• In a saucepan, combine the lemon zest, milk, eggs, sugar, and vanilla sugar. Mix well.
• In a separate bowl, dissolve the cornstarch in a small amount of milk to create a smooth paste.
• Add the cornstarch mixture to the saucepan and cook over medium heat, stirring constantly until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and let it cool. Cover with plastic wrap directly on the surface to prevent a skin from forming.

2. Make the Choux Pastry:

• In a medium saucepan, combine the water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
• Once boiling, remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
• Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
• Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

3. Pipe the Choux Pastry:

• Transfer the choux pastry dough to a piping bag fitted with a round nozzle. Pipe small mounds (about 2.5 cm or 1 inch in diameter) onto the prepared baking sheet, spacing them apart.
• Bake in the preheated oven for 25-30 minutes until golden and puffed. Avoid opening the oven door during the first 20 minutes to prevent them from collapsing.

4. Prepare the Mascarpone Filling:

• While the choux pastries are baking, prepare the mascarpone filling. In a mixing bowl, whip the mascarpone until smooth and creamy. You can add a touch of sugar or vanilla extract if desired, but it’s optional.

5. Assemble the Cream Puffs:

• Once the choux pastries are baked, let them cool completely on a wire rack.
• Once cooled, cut a small slit in the side of each pastry to allow steam to escape.
• Fill a piping bag with the cooled lemon cream and carefully pipe it into each puff until filled.
• Next, pipe a small amount of mascarpone filling inside each puff for an extra layer of creaminess.

6. Serve:

• Optionally, dust the filled cream puffs with powdered sugar before serving. Enjoy your lemon cream puffs chilled or at room temperature!

Cooking Tips

• Choux Pastry: Make sure not to overbake the puffs; they should be golden and firm. If they look too pale, give them a few extra minutes.
• Cooling: Allow the choux pastry to cool completely before filling to prevent the cream from melting.
• Eggs: The number of eggs may vary based on their size; the dough should be smooth and drop from the spoon without being runny.
• Flavor Variations: You can infuse the lemon cream with other flavors such as vanilla or almond extract for an interesting twist.

Storage

• Refrigeration: The filled cream puffs can be stored in the refrigerator for up to 2 days. However, they are best enjoyed fresh as the pastry may soften over time.
• Freezing: You can freeze the unfilled choux puffs for up to a month. Thaw at room temperature and fill just before serving.

Nutritional Facts (Per Cream Puff)

• Calories: Approximately 150 kcal
• Protein: 4 g
• Fat: 8 g
• Carbohydrates: 16 g
• Fiber: 0.5 g
• Sugars: 4 g
• Sodium: 50 mg

FAQs

1. Can I make the lemon cream ahead of time?
Yes, you can prepare the lemon cream a day in advance. Just cover it tightly and refrigerate until ready to use.

2. What if I don’t have a piping bag?
You can use a plastic sandwich bag with the corner cut off as a makeshift piping bag.

3. Can I use different fillings?
Absolutely! You can fill the choux puffs with whipped cream, pastry cream, or even ice cream for a different treat.

4. Why did my choux pastry not rise?
There could be several reasons: insufficient moisture, opening the oven too soon, or not enough eggs in the dough. Make sure to follow the recipe closely.

5. What type of cheese works best for the mascarpone filling?
Mascarpone is the traditional choice for this recipe. However, you can substitute it with cream cheese or ricotta if needed, but the flavor and texture may vary.

Conclusion

Lemon Cream Puffs with Mascarpone Filling are a delightful dessert that elevates any occasion. With their light and airy texture, refreshing lemon flavor, and rich mascarpone, they are sure to impress your family and friends. This recipe allows you to indulge in a classic French pastry that can be made at home with a little patience and love. Enjoy every bite of these delicious cream puffs and make them a staple in your dessert collection!