Lemon Cream Puffs with Mascarpone Filling Recipe

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Lemon Cream Puffs with Mascarpone Filling Recipe

Prep Time: 30 minutes
Cook Time: 25 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 cream puffs

Ingredients

For the Cream Puffs (Choux Pastry)

• ½ cup unsalted butter
• 1 cup water
• 1 tbsp sugar
• ¼ tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Lemon Mascarpone Filling

• 8 oz mascarpone cheese (softened)
• 1 cup heavy cream
• ½ cup powdered sugar
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp lemon zest
• 1 tsp vanilla extract

For the Lemon Glaze (Optional)

• 1 cup powdered sugar
• 2-3 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest

Instructions

Step 1: Make the Cream Puffs

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the choux pastry: In a medium saucepan, combine the butter, water, sugar, and salt. Bring to a boil over medium heat.
3. Add the flour: Remove the saucepan from heat and immediately add the flour. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Cool slightly: Let the dough cool for 5 minutes, then add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Pipe the dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed up. Avoid opening the oven door during baking.
7. Cool: Remove from the oven and pierce each puff with a small knife to release steam. Let cool completely on a wire rack.

Step 2: Prepare the Lemon Mascarpone Filling

1. Whip the cream: In a large mixing bowl, beat the heavy cream with an electric mixer until stiff peaks form. Set aside.
2. Mix mascarpone: In another bowl, beat the softened mascarpone cheese, powdered sugar, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
3. Fold in the cream: Gently fold the whipped cream into the mascarpone mixture until well combined and fluffy.
4. Fill the puffs: Once the cream puffs are completely cooled, cut them in half horizontally. Pipe or spoon the lemon mascarpone filling into the bottom halves, then replace the tops.

Step 3: (Optional) Make the Lemon Glaze

1. Mix the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be thick but pourable.
2. Glaze the puffs: Drizzle the lemon glaze over the tops of the filled cream puffs.

Step 4: Serve

Serve the lemon cream puffs chilled or at room temperature. Store any leftovers in the refrigerator.

Tips for Perfect Lemon Cream Puffs

• Room temperature ingredients: Ensure the butter and eggs are at room temperature for the best results in making the choux pastry.
• Piping tips: If you don’t have a piping bag, you can use a resealable plastic bag with the corner snipped off.
• Make ahead: You can make the choux pastry a day ahead and store the baked puffs in an airtight container. Fill them with the mascarpone mixture just before serving.

FAQ

Can I use another filling instead of mascarpone?
Yes, you can substitute the mascarpone with cream cheese or even whipped cream for a lighter filling.

How do I store leftover cream puffs?
Store leftover cream puffs in an airtight container in the refrigerator for up to 2 days. They are best enjoyed fresh but can be revived slightly by a quick bake in a 300°F (150°C) oven for 5 minutes.

Can I freeze cream puffs?
You can freeze the unfilled cream puffs. After baking and cooling, place them in a freezer-safe bag for up to 2 months. Thaw at room temperature and refresh in the oven before filling.

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