Lemon Cream Puffs with Mascarpone Filling

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Of course! Lemon Cream Puffs with Mascarpone Filling are an elegant, impressive, and delightfully delicious dessert. They combine the light, airy crunch of a choux pastry shell with a luxuriously creamy, tangy, and sweet lemon-mascarpone filling.

Here is a complete, detailed guide to making them perfectly.

Why You’ll Love These Cream Puffs

· Perfect Texture Contrast: Crispy, light shell with a smooth, rich, and creamy filling.
· Bright, Balanced Flavor: The zesty lemon cuts through the richness of the mascarpone beautifully.
· Elegant & Impressive: They look like they came from a professional patisserie.
· Make-Ahead Friendly: You can bake the shells and make the filling ahead of time and assemble before serving.

Lemon Cream Puffs with Mascarpone Filling Recipe

This recipe is broken down into three parts: the choux pastry shells, the lemon mascarpone filling, and the optional lemon glaze.

Yields: About 20-24 medium cream puffs
Prep time: 45 minutes
Cook/Bake time: 30-35 minutes

Part 1: Choux Pastry Shells (Pâte à Choux)

Ingredients:

· 1 cup (120g) water
· ½ cup (1 stick / 113g) unsalted butter
· 1 tablespoon granulated sugar
· ¼ teaspoon salt
· 1 cup (125g) all-purpose flour, sifted
· 4 large eggs, at room temperature

Instructions:

  1. Preheat & Prep: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. Boil Liquids: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium heat, ensuring the butter is fully melted.
  3. Add Flour: Reduce heat to low and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon. A dough ball will form and pull away from the sides of the pan. Continue to cook and stir for about 1-2 minutes to “dry” the dough out slightly. A thin film will form on the bottom of the pan.
  4. Cool Slightly: Transfer the dough to the bowl of a stand mixer. Let it cool for 5-7 minutes so the eggs don’t cook when added.
  5. Add Eggs: Using the paddle attachment, mix on medium-low speed, adding the eggs one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slippery at first but will become smooth, thick, and glossy.
  6. Pipe: Transfer the dough to a piping bag fitted with a large round tip (½-inch or 1.5cm). Pipe 1.5-inch mounds onto the prepared baking sheets, leaving 2 inches between them.
  7. Smooth Tops: Dip your finger in water and gently smooth down any pointed peaks.
  8. Bake: Bake for 15 minutes at 425°F (220°C). Without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 15-20 minutes, until golden brown, puffed, and firm to the touch.
  9. Release Steam & Cool: Turn off the oven. Prick each puff with a toothpick or the tip of a small knife to release steam. Leave them in the turned-off oven with the door slightly ajar for 10 minutes. Then, transfer to a wire rack to cool completely.

Part 2: Lemony Mascarpone Filling

Ingredients:

· 8 oz (225g) mascarpone cheese, cold
· 1 cup (240ml) heavy whipping cream, cold
· ½ cup (60g) powdered sugar, sifted
· ¼ cup (60ml) fresh lemon juice (from about 2 lemons)
· 1 tablespoon finely grated lemon zest
· 1 teaspoon vanilla extract

Instructions:

  1. Whip Cream: In a large, cold bowl, whip the cold heavy cream until soft peaks form. Be careful not to over-whip. Set aside.
  2. Combine Mascarpone Base: In a separate bowl, beat the cold mascarpone, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  3. Fold Together: Gently fold the whipped cream into the mascarpone mixture in two additions until just combined and no white streaks remain. Be gentle to maintain the airy texture.
  4. Chill: Cover and refrigerate the filling for at least 30 minutes to firm up. It can be made a day ahead.

Part 3: Optional Lemon Glaze

Ingredients:

· 1 cup (120g) powdered sugar, sifted
· 2-3 tablespoons fresh lemon juice
· 1 teaspoon lemon zest

Instructions:
Whisk all ingredients together until smooth. It should be thick but pourable. Add more lemon juice a few drops at a time to thin it, or more powdered sugar to thicken it.

Assembly & Final Touches

  1. Fill the Puffs: Once the shells are completely cool, you can fill them.
    · Method 1 (Piping): Use a small round tip to poke a hole in the bottom of each puff and pipe the filling inside until it feels heavy.
    · Method 2 (Splitting): Slice the tops off the puffs with a serrated knife. Spoon or pipe the filling into the bottom halves and replace the tops.
  2. Glaze: If using the glaze, dip the tops of the filled cream puffs into the glaze or drizzle it over the top.
  3. Garnish: For a beautiful finish, garnish with additional lemon zest or a tiny twist of lemon peel.

Pro Tips for Success

· Room Temperature Eggs are Key: They incorporate into the choux pastry dough much more easily, creating a smoother, more emulsified batter.
· “Dry” the Dough Properly: Cooking the flour mixture for a full 1-2 minutes after it forms a ball is crucial. It evaporates excess moisture, which helps the puffs puff up and hold their structure.
· Don’t Open the Oven! The initial high heat creates a burst of steam that makes the puffs rise. Opening the door will let the steam out and cause them to collapse.
· Keep Everything COLD for the Filling: Cold mascarpone, cold cream, and a cold bowl are the secrets to a filling that whips up light and holds its shape.
· Assemble Before Serving: For the crispiest shells, fill them no more than a few hours before you plan to serve them. You can store the baked shells (unfilled) in an airtight container for a day, or freeze them for longer storage.

Enjoy these little bites of lemony heaven

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