These Lemon Cream Puffs are a delightful treat with a zesty lemon-infused cream and a rich mascarpone filling. The light and airy pastry is perfect for a sweet bite after a meal or as a special dessert for any occasion. With a touch of lemony freshness and creamy mascarpone, these puffs are sure to impress!
Preparation Time:
- Total Time: 1 hour 30 minutes
- Active Time: 30 minutes
- Bake Time: 30 minutes
Ingredients:
- For the Lemon Cream:
- 1 lemon
- 2 cups (480 ml / 16 fl oz) milk
- 2 eggs
- 3 tablespoons (60 g) sugar
- 2 tablespoons (30 g) corn starch
- For the Choux Pastry:
- 80 g butter
- A pinch of salt
- 1 teaspoon sugar
- 2/5 cup (100 ml / 3.4 fl oz) water
- 2/5 cup (100 ml / 3.4 fl oz) milk
- 3/4 cup (120 g) flour
- 3/4 cup beaten egg (180 ml / 6 fl oz), approximately 3 to 4 eggs
- For the Mascarpone Filling:
- 1 cup (250 g) mascarpone
- 3 tablespoons (60 g) powdered sugar
- For Decoration:
- 1 teaspoon powdered sugar
Directions:
- Prepare the Lemon Cream:
- Heat 2 cups milk with the zest of 1 lemon over medium heat for 6-7 minutes, ensuring it doesn’t boil. Allow to cool to room temperature.
- In a separate bowl, whisk together 2 eggs, 3 tablespoons sugar, and 2 tablespoons corn starch. Gradually add this mixture to the cooled milk.
- Cook over medium heat, stirring constantly, until the mixture thickens. Allow to cool to room temperature.
- Prepare the Choux Pastry:
- In a pot, melt 80 g butter with a pinch of salt, 1 teaspoon sugar, 2/5 cup water, and 2/5 cup milk. When the mixture boils, add 3/4 cup flour all at once.
- Cook over low heat, stirring vigorously for about 2 minutes until the dough forms a ball and pulls away from the sides of the pot. Spread the dough out to cool for 5 minutes.
- Gradually mix in 3/4 cup beaten egg until the dough is smooth and can hold its shape. The dough should be able to form peaks that hold their shape when a spoon is dragged through it.
- Place spoonfuls of dough onto a baking sheet. Bake in a preheated oven at 170°C (340°F) for 25 minutes with the fan on. For the last 5 minutes, leave the oven door slightly ajar (2 cm) to let the puffs dry out. Turn off the oven and let the puffs cool inside for 10 minutes.
- Prepare the Mascarpone Filling:
- Mix 1 cup mascarpone with 3 tablespoons powdered sugar until smooth.
- Assemble and Decorate:
- Once the puffs have cooled, cut them in half and fill with the lemon cream. Top with a dollop of mascarpone filling.
- Dust with 1 teaspoon powdered sugar for decoration.
Serving Suggestions:
- Serve as a dessert after dinner or at a tea party.
- Pair with a light, fruity tea or a glass of sparkling wine.
Cooking Tips:
- Ensure the dough is well-mixed and smooth for the best puff texture.
- Let the puffs cool completely before filling to prevent the cream from melting.
Nutritional Benefits:
- Contains lemon, which is rich in vitamin C.
- Mascarpone adds a creamy texture and flavor without being overly sweet.
Dietary Information:
- Vegetarian: Yes
- Gluten-Free Option: Not suitable unless using gluten-free flour.
Nutritional Facts (Per Puff):
- Calories: 200
- Protein: 4g
- Carbohydrates: 20g
- Fat: 12g
- Sugar: 12g
Storage:
- Store filled puffs in an airtight container in the refrigerator for up to 2 days.
- Unfilled puffs can be stored at room temperature for up to 1 day or frozen for up to 3 months. Fill just before serving.
Why You’ll Love This Recipe:
- Light and Airy: Perfectly puffy with a delicate texture.
- Zesty and Creamy: A refreshing lemon cream paired with rich mascarpone.
- Impressive Presentation: Great for special occasions or as a unique dessert.
- Easy to Make: Simple steps with a delicious result.
Conclusion:
These Lemon Cream Puffs with Mascarpone Filling are a delightful treat that combines a light, airy pastry with a tangy lemon cream and rich mascarpone filling. Perfect for any occasion, these puffs are sure to impress with their fresh flavor and elegant presentation. Enjoy baking and sharing these delicious bites with your loved ones!
Frequently Asked Questions:
- Can I use pre-made puff pastry instead of making choux pastry?
- Yes, pre-made puff pastry can be used as a shortcut, though the texture will be different.
- Can I substitute lemon with another fruit?
- Yes, you can use orange or lime for a different citrus flavor.
- How can I make the puffs ahead of time?
- You can make and bake the puffs in advance. Fill them just before serving for the best texture.
- What should I do if my dough is too runny?
- If the dough is too runny, add a bit more flour until it reaches the right consistency.
- Can I freeze the filled puffs?
- It’s best to freeze unfilled puffs and fill them after thawing.
- How do I make the puffs extra crispy?
- Ensure the oven door is slightly open during the last few minutes of baking to help dry out the puffs.
- What if I don’t have mascarpone?
- Cream cheese or whipped cream can be used as an alternative.
- How can I add more flavor to the mascarpone filling?
- Add a bit of vanilla extract or lemon zest to the mascarpone filling.
- Can I use a different type of cheese for the filling?
- Yes, ricotta or cream cheese can be used in place of mascarpone.
- How should I store leftover lemon cream?
- Store lemon cream in an airtight container in the refrigerator for up to 3 days.