These Lemon Cream Puffs with Mascarpone Filling are a delightful treat that combines the zesty freshness of lemon with the creamy richness of mascarpone. The choux pastry is light and airy, creating the perfect vessel for the tangy, smooth filling. Whether you’re hosting a party or simply indulging in a sweet craving, these cream puffs are sure to impress. Their delicate texture and refreshing flavor make them a favorite for any occasion.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes
Ingredients:
For the Lemon Cream:
- 1 lemon (zest only)
- 2 cups (1/2 liter) milk
- 2 large eggs
- 1/2 cup (120 grams) sugar
- 2 teaspoons (10 grams) vanilla sugar
- 1/3 cup (50 grams) cornstarch
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 6 tablespoons (80 grams) butter
- 1 pinch of salt
- 1 teaspoon sugar
- 1 cup (120 grams) all-purpose flour
- 3-4 large eggs (depending on size)
For the Mascarpone Filling:
- 1 cup (250 grams) mascarpone cheese
Directions:
- Prepare the Lemon Cream:
- Heat 2 cups of milk with the zest of 1 lemon until warm, but do not boil. Let it cool to room temperature.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup sugar, and 2 teaspoons vanilla sugar until well combined.
- Add 1/3 cup cornstarch to the egg mixture and mix until smooth.
- Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
- Cook over medium-high heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool.
- Prepare the Choux Pastry:
- In a saucepan, combine 1/2 cup water, 1/2 cup milk, 6 tablespoons butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter has completely melted.
- Add 1 cup flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.
- Let the dough cool for 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon.
- Bake the Choux Pastry:
- Preheat your oven to 180°C (356°F).
- Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
- Brush the tops with a beaten egg for a shiny finish.
- Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.
- Prepare the Mascarpone Filling:
- In a bowl, beat 1 cup of mascarpone cheese until smooth and creamy.
- Assemble the Cream Puffs:
- Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
- Serve immediately or store in the refrigerator until ready to serve.
Serving Suggestions:
- Dust with powdered sugar for an extra touch of sweetness.
- Serve with a cup of tea or coffee for a delightful afternoon treat.
- Garnish with lemon zest or a sprig of mint for added elegance.
Cooking Tips:
- Ensure the milk is warm, not hot, to prevent curdling when mixing with eggs.
- Adjust the number of eggs in the choux pastry to achieve the right dough consistency.
- Let the cream and puffs cool completely before assembling to ensure they hold their shape.
Nutritional Benefits:
- Lemon: Provides a good source of vitamin C and antioxidants.
- Mascarpone: Adds a creamy texture and is a good source of calcium.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute flour with a gluten-free flour blend for a gluten-free version.
Nutritional Facts (per serving):
- Calories: 220 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 1g
- Sugar: 14g
Storage:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: Reheat in the oven for a few minutes to refresh the texture before serving.
Why You’ll Love This Recipe:
- Delicious: Combines the tangy flavor of lemon with the rich, creamy texture of mascarpone.
- Versatile: Perfect for desserts, parties, or special occasions.
- Impressive: A beautiful and elegant dessert that looks as good as it tastes.
- Easy to Make: With straightforward steps, you can create a bakery-quality treat at home.
Conclusion:
These Lemon Cream Puffs with Mascarpone Filling are a show-stopping dessert that will leave your guests craving more. The combination of light choux pastry with a refreshing lemon cream and rich mascarpone filling is simply irresistible. Whether you’re serving them at a special occasion or enjoying a cozy afternoon at home, these cream puffs are sure to delight. Take the time to savor each bite and enjoy the compliments that will surely come your way!
Frequently Asked Questions:
- Can I make the lemon cream ahead of time? Yes, you can prepare the lemon cream up to 2 days in advance and store it in the refrigerator until ready to use.
- How do I know when the choux pastry is done baking? The choux pastry should be golden brown, puffed up, and sound hollow when tapped on the bottom.
- Can I substitute mascarpone with another type of cheese? You can substitute mascarpone with cream cheese or ricotta for a slightly different texture and flavor.
- What if my cream puffs deflate after baking? This can happen if the puffs are underbaked. Ensure they are fully baked and firm before removing them from the oven.
- Can I freeze the cream puffs? Yes, you can freeze the unfilled choux pastry for up to 1 month. Thaw and reheat before filling.
- How can I make the recipe gluten-free? Substitute the all-purpose flour with a gluten-free flour blend that works well for choux pastry.
- Can I use lemon juice instead of lemon zest? Lemon zest provides a stronger lemon flavor, but you can use a small amount of lemon juice if needed.
- Can I add other flavors to the cream filling? Absolutely! You can add vanilla, almond, or even a bit of fruit puree to customize the filling.
- Why did my choux pastry dough become too runny? If too many eggs are added, the dough can become runny. Add eggs gradually until you achieve the right consistency.
- How should I store the filled cream puffs? Store filled cream puffs in the refrigerator in an airtight container for up to 2 days.