These Lemon Cream Puffs with Mascarpone Filling are a delightful treat perfect for any occasion. The puffs are light and airy with a creamy, tangy filling that combines the zest of lemon and the richness of mascarpone cheese. They are sure to impress your family and friends with their delicate texture and refreshing flavor.
Preparation Time
Total Time: 55-60 minutes
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients
For the Lemon Cream:
Skin of 1 lemon (zest only)
1/2 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
Directions
Prepare the Lemon Cream:
Heat Milk and Lemon Zest:
Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
Let it cool to room temperature to infuse the lemon flavor into the milk.
Mix Eggs and Sugars:
In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
Add Cornstarch:
Add 50 grams of cornstarch to the egg mixture and mix until smooth.
Cook the Cream:
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.
Once thickened, remove from heat and let it cool.
Prepare the Choux Pastry:
Heat Liquid Ingredients:
In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.
Heat until the butter has completely melted.
Add Flour:
Add 120 grams of 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.
Cool and Add Eggs:
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. Depending on the size of the eggs, you may need 3-4 eggs.
Bake the Choux Pastry:
Continued on next page 👇(page 2)👇
