Lemon Cream Puffs with Mascarpone Filling

Ingredients

For the Choux Pastry

• • Water: 1 cup (240 ml)
  • Butter: ½ cup (115 g)
  • Salt: ¼ teaspoon

• • Sugar: 1 teaspoon
  • All-Purpose Flour: 1 cup (125 g)
  • Eggs: 4 large

For the Lemon Mascarpone Filling

• • Mascarpone Cheese: 1 cup (240 g)
  • Heavy Cream: 1 cup (240 ml), chilled

• • Powdered Sugar: 3 tablespoons
  • Lemon Zest: From 1 lemon
  • Lemon Juice: 2 tablespoons

• Vanilla Extract: 1 teaspoon

For Garnish

• • Powdered Sugar: For dusting

• Lemon Zest: Optional

Directions

Prepare the Choux Pastry

• • Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

• • In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
  • Reduce the heat to low and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Cook for 1-2 minutes to remove excess moisture.
  • Transfer the dough to a mixing bowl and let it cool for 5 minutes.

• • Add eggs one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  • Transfer the dough to a piping bag fitted with a large round tip. Pipe mounds about 2 inches wide onto the prepared baking sheet, spacing them 2 inches apart.
  • Bake for 20 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 10-15 minutes until golden brown and puffed. Allow to cool completely.

Prepare the Lemon Mascarpone Filling

• • In a mixing bowl, whip chilled heavy cream with powdered sugar until soft peaks form.
  • In another bowl, beat mascarpone cheese until smooth. Add lemon zest, lemon juice, and vanilla extract, mixing until combined.

• Gently fold the whipped cream into the mascarpone mixture until smooth and fluffy.

Assemble the Cream Puffs

• • Cut the cream puffs in half horizontally or create a small hole in the bottom for piping.

• Use a piping bag to fill each puff with the lemon mascarpone filling.
• Dust the tops with powdered sugar and garnish with additional lemon zest if desired.

5 Serving Suggestions

• • Serve with fresh berries like raspberries or blueberries for a colorful presentation.

• • Drizzle with a light lemon glaze for extra citrus flavor.
  • Pair with a cup of tea or coffee for a refined dessert.
  • Serve on a dessert platter alongside other pastries for variety.

• Chill the filled cream puffs for a refreshing summer treat.

5 Cooking Tips

• • Avoid opening the oven door during baking to prevent deflation.
  • Ensure the heavy cream is well-chilled before whipping for better results.

• • Use fresh lemons for the best flavor in the mascarpone filling.
  • Pipe the choux dough evenly for uniform baking and size.
  • Store unfilled cream puffs in an airtight container to retain their crispiness.

Nutritional Benefits

• • Mascarpone cheese provides a creamy texture and is a good source of calcium.
  • Lemons are high in vitamin C, supporting immunity and skin health.
  • Eggs offer protein and essential nutrients like choline for brain function.

Dietary Information

• • Vegetarian: Yes
  • Gluten-Free: No, contains flour (use gluten-free flour for an alternative).
  • Dairy-Free: No, contains cream and mascarpone cheese (use dairy-free substitutes).

Nutritional Facts (Per Cream Puff)

• • Calories: 210 kcal
  • Protein: 5g
  • Fat: 14g

• Carbohydrates: 17g
• Sugar: 6g

Storage

• • Unfilled Puffs: Store in an airtight container at room temperature for up to 2 days.

• Filled Puffs: Store in the refrigerator for up to 2 days.
• Freezing: Freeze unfilled puffs for up to 1 month. Thaw and fill before serving.