Lemon Cream Puffs with Mascarpone Filling

🍋 Lemon Cream Puffs with Mascarpone Filling

Ingredients

For the Choux Pastry (Pâte à Choux)

• ½ cup (1 stick) unsalted butter

• 1 cup water

• ¼ tsp salt

• 1 tbsp sugar

• 1 cup all-purpose flour

• 4 large eggs

For the Lemon Mascarpone Filling

• 1 cup mascarpone cheese (chilled)

• ¾ cup heavy cream

• ⅓ cup powdered sugar

• 1 tbsp lemon zest

• 2 tbsp fresh lemon juice

• ½ tsp vanilla extract

Optional Topping

• Powdered sugar, for dusting

• Lemon zest curls or candied peel, for garnish

Instructions

1. Make the Choux Pastry

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a saucepan, combine butter, water, salt, and sugar. Bring to a boil over medium heat.

3. Remove from heat and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan (about 1 minute).

4. Transfer dough to a mixing bowl and let cool for 5 minutes.

5. Add the eggs one at a time, beating well after each until the dough is glossy and smooth.

6. Spoon or pipe small mounds (about 1½ inches wide) onto the baking sheet, spacing them 2 inches apart.

7. Bake for 20–25 minutes, or until puffed and golden brown.
   Turn off the oven, crack the door open, and let them cool inside for 10 minutes — this prevents collapse.

2. Make the Lemon Mascarpone Filling

1. In a medium bowl, whisk together mascarpone, lemon zest, lemon juice, powdered sugar, and vanilla until smooth.

2. In another bowl, whip the heavy cream to soft peaks.

3. Gently fold the whipped cream into the mascarpone mixture until light and creamy.
   Refrigerate until ready to use.

3. Assemble the Cream Puffs

1. Once puffs are completely cool, cut them in half horizontally.

2. Pipe or spoon the lemon mascarpone filling into the bottom halves.

3. Replace the tops and dust lightly with powdered sugar.

4. Garnish with a little lemon zest or candied peel if desired.

🍰 Tips for Success

• Make sure your eggs are at room temperature before adding them to the choux dough.

• The puffs can be baked a day ahead and stored airtight. Fill just before serving for best texture.

• For an extra touch, drizzle with a light lemon glaze (powdered sugar + lemon juice).