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.
Instructions
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
Preheat Oven:
Preheat your oven to 180°C (356°F).
Shape and Bake:
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
Mix Mascarpone:
In a bowl, beat 250 grams of mascarpone until smooth and creamy.
Assemble the Cream Puffs
Fill the 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:
Serve the lemon cream puffs immediately or store them 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.
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.
Conclusion
These Lemon Cream Puffs with Mascarpone Filling are a delightful treat that combines the refreshing taste of lemon with the richness of mascarpone. They are perfect for any occasion and sure to impress your guests. Enjoy making and savoring this wonderful dessert! Bon appétit!
