Lemon Cream Puffs with Mascarpone Filling

These Lemon Cream Puffs with Mascarpone Filling are the ultimate sweet treat, perfect for everything from casual afternoon tea to impressing guests at special celebrations. The choux pastry is baked to golden perfection, light, airy, and delicately crispy. Inside, you’ll find a luscious lemon cream that’s both refreshing and tangy, balanced by the rich, velvety smoothness of mascarpone. One bite, and you’ll be hooked!

Not only are these cream puffs a joy to eat, but they’re also fun to make, offering a rewarding experience in both flavor and presentation. Trust me, once you’ve tasted these, they’ll become your go-to dessert for all occasions.

Preparation Time

• Total Time: 55-60 minutes
• Prep Time: 20 minutes
• Cook Time: 30-35 minutes

Ingredients

For the Lemon Cream:

• Zest of 1 lemon
• ½ 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 (½ cup) water
• 100 ml (½ cup) milk
• 80 grams (6 tablespoons) butter
• 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

1. Prepare the Lemon Cream:

Heat Milk and Lemon Zest:

• In a saucepan, heat ½ liter of milk with the zest of 1 lemon. Warm it gently without boiling to infuse the milk with a zesty lemon flavor.
• Once heated, remove from the heat and let the milk cool to room temperature. This gives the lemon zest time to release its essential oils, adding an irresistible brightness to the cream.

Mix Eggs and Sugars:

• In a mixing bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until the mixture is smooth and slightly pale.

Add Cornstarch:

• Gradually sift in 50 grams of cornstarch, whisking until smooth. This will help thicken the lemon cream to the perfect consistency.

Cook the Cream:

• Slowly pour the cooled milk mixture into the egg mixture while whisking constantly to avoid lumps. Return this mixture to the saucepan and cook over medium heat.
• Stir continuously until the mixture thickens into a creamy, custard-like consistency. This can take about 5-7 minutes.
• Once thickened, remove from the heat and let the lemon cream cool completely before assembling.

2. Prepare the Choux Pastry:

Heat Liquid Ingredients:

• In a medium saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat over medium heat until the butter is fully melted, and the liquid mixture begins to simmer.

Add Flour:

• Remove from heat and immediately add 120 grams of flour to the saucepan. Stir vigorously until the dough comes together in a ball and pulls away from the sides of the pan.

Cool and Add Eggs:

• Let the dough cool for about 5 minutes before adding the eggs. This cooling step ensures that the eggs don’t scramble when added.
• Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. You may need 3-4 eggs depending on their size, but the dough should be smooth and just firm enough to hold its shape when piped or spooned onto the baking sheet.

3. Bake the Choux Pastry:

Preheat Oven:

• Preheat your oven to 180°C (356°F).

Shape and Bake:

• Using a piping bag or spoon, drop small mounds of dough onto a greased or parchment-lined baking sheet, spacing them evenly. You can use a wet spoon or your fingers to smooth out any rough edges.
• Brush the tops with a beaten egg to give them a beautiful, shiny finish.
• Bake for 30-35 minutes or until the puffs are golden brown and fully risen. Avoid opening the oven door during baking, as this can cause them to deflate.

4. Prepare the Mascarpone Filling:

Mix Mascarpone:

• In a separate bowl, whisk 250 grams of mascarpone until it’s smooth and creamy. This rich, indulgent filling will balance out the bright lemon flavor perfectly.

5. Assemble the Cream Puffs:

Fill the Puffs:

• Once the choux puffs are fully cooled, carefully slice them in half horizontally.
• Generously spoon the cooled lemon cream into the bottom half, then add a dollop of mascarpone filling. Gently place the top half of the puff back on, creating a sandwich of delicate pastry and creamy filling.

Serving Suggestions

• Dust the assembled cream puffs with powdered sugar for a classic, elegant finish.
• Garnish with a light sprinkle of lemon zest for a pop of color and added citrus aroma.
• Pair these delightful puffs with a warm cup of tea or coffee, or serve them as the showstopper dessert at your next gathering.

Cooking Tips

• Temperature control is key when heating the milk and cooking the cream. Make sure the milk is warm, not hot, to avoid curdling the eggs.
• If your choux pastry dough seems too stiff or too runny, adjust by adding more egg or flour to achieve the right consistency. It should be smooth but firm enough to pipe without losing shape.
• Let the lemon cream and choux puffs cool completely before assembling, as this ensures the filling holds its shape and the puffs maintain their crispness.

Nutritional Benefits

• Lemon: Packed with Vitamin C and antioxidants, lemon is a great way to add brightness and nutrition to this dessert.
• Mascarpone: This rich cheese provides calcium and adds a creamy texture that’s hard to resist.
• Eggs: A powerhouse of protein, eggs are essential for both the lemon cream and the choux pastry, providing structure and richness.

Dietary Information

• Vegetarian: This recipe is completely vegetarian-friendly.
• Gluten-Free Option: Substitute the regular flour in the choux pastry with a gluten-free flour blend, and you’ll have a delicious gluten-free dessert.

Nutritional Facts (per serving)

• Calories: 250 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 15g

Storage

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat: Refresh the puffs in the oven for a few minutes if you want to restore their crispy exterior.

Why You’ll Love This Recipe

• Deliciously Tangy: The zesty lemon cream pairs beautifully with the smooth mascarpone, offering a flavor profile that’s both refreshing and indulgent.
• Impressive Yet Simple: These cream puffs look like they belong in a fancy bakery, but with a little time and care, you can create them at home.
• Versatile: They’re perfect for special occasions, but also make a wonderful afternoon treat or addition to a dessert table.

Recipe Card :

Frequently Asked Questions

Can I use another type of cheese instead of mascarpone? Yes! Cream cheese is a great substitute, though it will lend a slightly tangier flavor and a firmer texture.

Can I make the puffs in advance? Absolutely. You can bake the choux pastry in advance and store it in an airtight container. Just fill them before serving to keep them fresh.

Enjoy making and savoring these Lemon Cream Puffs with Mascarpone Filling—they’re sure to become a favorite in your dessert repertoire. Bon appétit!