Lemon Cream Puffs with Mascarpone Filling
Imagine a flaky pastry shell with creamy mascarpone and lemon zest. Lemon Cream Puffs with Mascarpone Filling are excellent for summer brunches, special occasions, and sweet cravings. This precise recipe will let you make these delicious and attractive pastries from scratch.
Ingredients
For Cream Puff Shells:
- 240 ml water
- 1/2 cup (115 g) unsalted butter
- 1 cup all-purpose flour
- 1/4 tsp salt
- 4 big eggs
- For Lemon Mascarpone Filling:
- 225 g softened mascarpone
- 1/2 cup (120 ml) heavy cream
- 60 ml (¼ cup) lemon juice (approximately 1 lemon)
- 2 tbsp lemon zest
- 1/2 cup (60 g) powdered sugar
- 1 tsp vanilla
- For Lemon Glaze:
- 120 g powdered sugar
- 2 Tbsp. lemon juice
- 1 tablespoon water (if needed)
For garnish:
- Lemon zest
- Optional fresh mint leaves
Instructions
1. Prepare Cream Puff Shells
- Start by preheating your oven to 400°F (200°C). Cover a baking sheet with parchment or silicone.
Make Dough:
- Water and butter should boil in a medium pot over medium heat. The butter should melt completely after stirring occasionally.
- Stir in the flour and salt immediately until the dough forms a ball and pulls away from the pan. This should take 1-2 minutes.
Incorporate Eggs:
- Remove the pan from heat and let the mixture cool for 5 minutes.
- Beat each egg carefully after adding it. Smooth, shiny dough is ideal.
Pipe dough:
- Transfer the dough to a big round-tip piping bag or snip the tip off one.
- Small mounds (1 ½ inches in diameter) should be piped onto the baking sheet, 2 inches apart.
Bake Shells:
- Puffs should be golden brown and puffy after 20–25 minutes in the preheated oven. Avoid opening the oven door during baking to avoid puff collapse.
- After baking, turn off the oven and let the puffs dry for 5 minutes. Cool fully on a wire rack after removing from the oven.
2. Make Lemon Mascarpone Filling
Whip Cream:
- Mix heavy cream until soft peaks form in a large basin.
Mix Mascarpone Filling:
- Mix mascarpone cheese, lemon juice, zest, powdered sugar, and vanilla essence in another bowl until smooth.
- Fold the whipped cream into the mascarpone mixture until well combined.
Chill Filling:
- For at least 30 minutes, refrigerate the filling to blend flavors and firm up.
3. Make Lemon Glaze
Mix Glaze:
- Mix powdered sugar and lemon juice in a small bowl until smooth.
- Just add a tablespoon of water at a time if the glaze is too thick. The glaze should be thick but pourable.
4. Put together Cream Puffs
Fill Shells:
- Make a small slit or hole in each cream puff shell with a sharp knife or piping tip after they’re cool.
- Fill a small round-tip piping bag with lemon mascarpone.
- Fill each puff thoroughly with filling.
Glaze puffs:
- Pour lemon glaze over filled cream puffs. Reserve the glazing for a few minutes.
Garnish:
- Lemon zest and fresh mint leaves can be added to each puff.
Tips for Success
- Make ahead: Make the cream puff shells and mascarpone filling a day ahead. Just fill and glaze before serving.
- Filled cream puffs can be refrigerated for two days in an airtight container. They’re best fresh but can be stored briefly.
- Texture: If your cream puffs are too soft after baking, bake them longer. Thoroughly dry them before removing.
- Variations: Try different citrus flavors or add your favorite liqueur to the mascarpone filling for a distinctive spin.
in summary
- The zesty lemon flavour and creamy texture of these Lemon Cream Puffs with Mascarpone Filling will wow. They make a great dessert for any occasion with their light crust and creamy filling. Enjoy making these goodies and seeing them brighten your table!