Lemon Cream Puffs with Mascarpone Filling

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Introduction:
Lemon Cream Puffs with Mascarpone Filling are delicate, airy pastries filled with a luscious and tangy lemon-mascarpone cream. The lightness of the choux pastry pairs beautifully with the richness of the mascarpone and the brightness of the lemon, creating a dessert that’s elegant and refreshing. Perfect for special occasions or when you want to impress with a beautiful, bite-sized treat!

Ingredients (For 12-15 Cream Puffs):

For the Choux Pastry:

  • ½ cup (1 stick) unsalted butter
  • 1 cup water
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Lemon Mascarpone Filling:

  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

For the Glaze (Optional):

  • ½ cup powdered sugar
  • 1-2 tablespoons fresh lemon juice
  • Lemon zest, for garnish

Instructions:

Prepare the Choux Pastry:

  1. Preheat Oven:
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  1. Make the Dough:
  • In a medium saucepan, combine the butter, water, sugar, and salt. Bring the mixture to a boil over medium heat.
  • Once boiling, remove the pan from heat and add the flour all at once. Stir quickly with a wooden spoon until the dough comes together and pulls away from the sides of the pan.
  1. Cook the Dough:
  • Return the saucepan to low heat and continue stirring for 1-2 minutes to cook off some of the moisture. The dough should form a smooth ball.
  1. Add the Eggs:
  • Remove from heat and allow the dough to cool for 5 minutes. Add the eggs one at a time, stirring vigorously after each addition until fully incorporated. The dough should become smooth and glossy.
  1. Pipe the Dough:
  • Transfer the dough to a piping bag fitted with a large round tip (or use a spoon). Pipe small mounds (about 1 ½ inches wide) onto the prepared baking sheet, leaving space between each.
  1. Bake:
  • Bake the puffs in the preheated oven for 25-30 minutes or until golden brown and puffed up. Turn off the oven and let the puffs sit inside for another 10 minutes to dry out. Then, remove and let them cool completely on a wire rack.

Prepare the Lemon Mascarpone Filling:

  1. Whip the Cream:
  • In a large bowl, whip the heavy cream until soft peaks form. Set aside.
  1. Mix the Mascarpone:
  • In another bowl, mix the mascarpone cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
  1. Combine:
  • Gently fold the whipped cream into the mascarpone mixture until fully combined and fluffy. Transfer the filling to a piping bag fitted with a small tip.

Assemble the Cream Puffs:

  1. Fill the Puffs:
    • Once the cream puffs have cooled, use a small knife to cut a slit in the side of each puff. Pipe the lemon mascarpone filling into the puffs, filling them generously.

Prepare the Glaze (Optional):

  1. Make the Glaze:
    • In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the filled cream puffs and garnish with lemon zest.

Tips for Success:

  • Cool the dough before adding eggs: Let the dough cool slightly before adding the eggs to prevent them from scrambling.
  • Piping consistency: The dough should be thick and smooth for easy piping. If it’s too loose, it may need more stirring to release moisture.
  • Make ahead: The puffs can be made a day ahead. Store them in an airtight container and fill them just before serving.

Recommendation:

Serve these Lemon Cream Puffs with Mascarpone Filling as a delightful dessert for parties, afternoon tea, or special celebrations. Their light texture and tangy, creamy filling make them an irresistible treat, perfect for anyone who loves a balance of sweetness and citrusy brightness!

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