Lemon Cream Puffs With Mascarpone Filling

Table of Contents

1. 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.

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.

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.

1. Mix Mascarpone:
  - In a bowl, beat 250 grams of mascarpone until smooth and creamy.

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.