Lemon Cream Puffs with Mascarpone Filling are an exquisite dessert that pairs airy choux pastry with a zesty, creamy lemon mascarpone filling. These elegant treats are perfect for any occasion, from afternoon tea to holiday celebrations. The bright citrus flavor of the filling complements the light and crispy pastry, making each bite a delightful combination of textures and tastes. Whether you’re hosting a party or treating yourself, these cream puffs are sure to impress.
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 10-12 cream puffs
Ingredients
For the Choux Pastry
- Water: 1 cup (240 ml)
- Butter: ½ cup (115 g)
- Salt: ¼ teaspoon
- Sugar: 1 teaspoon
- All-Purpose Flour: 1 cup (125 g)
- Eggs: 4 large
For the Lemon Mascarpone Filling
- Mascarpone Cheese: 1 cup (240 g)
- Heavy Cream: 1 cup (240 ml), chilled
- Powdered Sugar: 3 tablespoons
- Lemon Zest: From 1 lemon
- Lemon Juice: 2 tablespoons
- Vanilla Extract: 1 teaspoon
For Garnish
- Powdered Sugar: For dusting
- Lemon Zest: Optional
Directions
Prepare the Choux Pastry
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- Reduce the heat to low and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds about 2 inches wide onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 10-15 minutes until golden brown and puffed. Allow to cool completely.
Prepare the Lemon Mascarpone Filling
- In a mixing bowl, whip chilled heavy cream with powdered sugar until soft peaks form.
- In another bowl, beat mascarpone cheese until smooth. Add lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.
Assemble the Cream Puffs
- Cut the cream puffs in half horizontally or create a small hole in the bottom for piping.
- Use a piping bag to fill each puff with the lemon mascarpone filling.
- Dust the tops with powdered sugar and garnish with additional lemon zest if desired.
5 Serving Suggestions
- Serve with fresh berries like raspberries or blueberries for a colorful presentation.
- Drizzle with a light lemon glaze for extra citrus flavor.
- Pair with a cup of tea or coffee for a refined dessert.
- Serve on a dessert platter alongside other pastries for variety.
- Chill the filled cream puffs for a refreshing summer treat.
5 Cooking Tips
- Avoid opening the oven door during baking to prevent deflation.
- Ensure the heavy cream is well-chilled before whipping for better results.
- Use fresh lemons for the best flavor in the mascarpone filling.
- Pipe the choux dough evenly for uniform baking and size.
- Store unfilled cream puffs in an airtight container to retain their crispiness.
Nutritional Benefits
- Mascarpone cheese provides a creamy texture and is a good source of calcium.
- Lemons are high in vitamin C, supporting immunity and skin health.
- Eggs offer protein and essential nutrients like choline for brain function.
Dietary Information
- Vegetarian: Yes
- Gluten-Free: No, contains flour (use gluten-free flour for an alternative).
- Dairy-Free: No, contains cream and mascarpone cheese (use dairy-free substitutes).
Nutritional Facts (Per Cream Puff)
- Calories: 210 kcal
- Protein: 5g
- Fat: 14g
- Carbohydrates: 17g
- Sugar: 6g
Storage
- Unfilled Puffs: Store in an airtight container at room temperature for up to 2 days.
- Filled Puffs: Store in the refrigerator for up to 2 days.
- Freezing: Freeze unfilled puffs for up to 1 month. Thaw and fill before serving.
Why You’ll Love This Recipe
- The combination of tangy lemon and creamy mascarpone is refreshing and irresistible.
- Light and airy choux pastry makes these cream puffs a delight to eat.
- Perfect for both casual treats and elegant occasions.
- Easy to customize with different fillings or garnishes.
- Make-ahead friendly: bake the puffs in advance and fill when needed.
Conclusion
Lemon Cream Puffs with Mascarpone Filling are a sophisticated yet approachable dessert that brings together airy choux pastry and a rich, citrusy filling. Their refreshing flavor and creamy texture make them a standout treat for any event or casual indulgence. Whether you’re an experienced baker or a novice, this recipe is straightforward and guarantees delicious results. Try them today and elevate your dessert game!
10 Frequently Asked Questions
- Can I use store-bought mascarpone? Yes, fresh mascarpone from the store works perfectly.
- How can I make the puffs gluten-free? Substitute the flour with a gluten-free all-purpose flour blend.
- Can I freeze filled cream puffs? It’s not recommended as the filling may separate upon thawing.
- What can I use instead of mascarpone? Cream cheese can be used as an alternative, though the texture will be slightly different.
- How do I ensure the puffs don’t collapse? Bake thoroughly and avoid opening the oven door during baking.
- Can I add other flavors to the filling? Yes, try adding orange zest or a splash of limoncello for variation.
- How long do unfilled puffs stay fresh? They can last up to 2 days in an airtight container at room temperature.
- What is the best piping tip for filling? A medium round tip works best for even filling.
- Can I make mini cream puffs? Yes, pipe smaller mounds and reduce the baking time by 5-7 minutes.
- How can I re-crisp the puffs? Heat unfilled puffs in a 180°C (350°F) oven for 5 minutes.
Enjoy these delightful Lemon Cream Puffs with Mascarpone Filling as the star of your dessert table!