Introduction:
Indulge in the delightful combination of zesty lemon cream and creamy mascarpone cheese encased in golden pastry shells with these irresistible Lemon Cream-Filled Pastries. Perfect for brunches, afternoon teas, or dessert, these pastries are sure to brighten up any occasion with their refreshing citrus flavor and creamy texture.
Preparation Time:
Approximately 1 hour 30 minutes (including baking and cooling time)
Ingredients:
- Zest of 1 lemon
- 1/2 liter (18 oz) milk
- 2 eggs, plus more as needed
- 120 grams (4.2 oz) sugar
- 10 grams (1 teaspoon) vanilla sugar
- 50 grams (1.7 oz) cornstarch
- 100 ml water
- 100 ml milk
- 80 grams (6 tablespoons) butter
- 1 pinch of salt
- 1 teaspoon sugar
- 120 grams (4.2 oz) flour
- 250 grams (8.8 oz) mascarpone cheese
Instructions:
- Prepare Lemon Infused Milk:
- Heat 1/2 liter of milk without bringing it to a boil.
- Add the zest of one lemon to the heated milk and let it cool to room temperature.
- Make the Lemon Cream:
- In a separate bowl, whisk together 2 eggs, 120 grams of sugar, and vanilla sugar.
- Stir in 50 grams of cornstarch until well combined.
- Gradually add the cooled lemon-infused milk to the egg mixture, stirring continuously.
- Pour the mixture back into the pot and cook over medium-high heat, stirring constantly, until the cream thickens. Set aside to cool.
- Prepare the Dough:
- In a saucepan, combine 100 ml of water, 100 ml of milk, 80 grams of butter, a pinch of salt, and 1 teaspoon of sugar. Heat until the butter has completely melted.
- Add 120 grams of flour to the butter mixture. Cook over medium heat for 2 minutes, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let the dough cool for about 5 minutes.
- Beat in 3 eggs, one at a time, until the dough is smooth and glossy. If the dough is too stiff, add another egg or part of an egg until it reaches the right consistency.
- Bake:
- Preheat the oven to 180°C (356°F).
- Spoon or pipe the dough onto a baking sheet lined with parchment paper.
- Bake for 30-35 minutes or until puffed and golden.
- Assemble:
- Let the pastries cool slightly before slicing open.
- Fill with the lemon cream and a dollop of mascarpone cheese.
Serving Suggestions:
- Serve these Lemon Cream-Filled Pastries as a delightful dessert for brunch or afternoon tea.
- Pair them with a cup of hot tea or coffee for a cozy treat.
Cooking Tips:
- Ensure the lemon cream has cooled completely before filling the pastries to prevent them from becoming soggy.
- Use a piping bag to neatly fill the pastries with the lemon cream for a professional presentation.
Nutritional Benefits:
- These pastries provide carbohydrates from the flour and sugar, protein from the eggs, and calcium from the milk and mascarpone cheese.
Dietary Information:
- Vegetarian: Yes
Storage:
- Store any leftover pastries in an airtight container in the refrigerator for up to 2 days. Enjoy them cold or reheat them in the oven before serving.
Why You’ll Love This Recipe:
- The combination of zesty lemon cream and creamy mascarpone cheese creates a delightful flavor contrast.
- These pastries are versatile and can be enjoyed as a dessert or sweet snack.
- Baking them at home allows you to customize the filling and control the ingredients for a fresher, more delicious treat.
Conclusion:
Treat yourself and your loved ones to the irresistible flavors of these Zesty Lemon Cream-Filled Pastries with Mascarpone. Whether you’re hosting a brunch or simply craving a sweet indulgence, these pastries are sure to impress with their vibrant citrus flavor and creamy texture. Enjoy every delightful bite!