Warm up 1/2 liter of milk with the peel of 1 lemon until it is warm, but do not let it boil.
Let it cool down until it reaches room temperature so the lemon flavor can mix with the milk.
Combine 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar in a bowl. Whisk them together until mixed well.
Put 50 grams of cornstarch into the eggs and stir until it’s smooth.
Make the Cream: Pour the cold milk mixture into the egg mixture little by little, stirring all the time to avoid clumps.
Cook over medium-high heat, stirring constantly, until the mixture becomes thicker.
After it thickens, take it off the heat and let it cool down.
Make the Choux Pastry:
Warm the liquid ingredients together in a pot: mix 100 ml of water, 100 ml of milk, 80 grams of butter, a little salt, and 1 teaspoon of sugar.
Heat the butter until it is completely melted.
Put 120 grams of flour into the pot and cook on medium heat for 2 minutes. Stir continuously until the mixture comes off the edges of the pot and becomes a smooth ball.
Let the dough rest for 5 minutes.
Add one egg at a time, mixing well after each one until the dough is smooth and starts to come off the spoon. You might need 3 to 4 eggs, depending on their size.
Make the Choux Pastry:
Heat the oven before using.
Heat your oven to 180°C (356°F) before using it.
Form and Bake: Using a piping bag or a spoon, place small amounts of dough on a greased baking sheet.
Cover the tops with a beaten egg to make them shiny.
Cook in the oven that has been preheated for 30-35 minutes or until it turns golden brown and puffs up.
Make the Mascarpone Filling:
Blend Mascarpone Cheese:
In a bowl, whisk 250 grams of mascarpone cheese until it is smooth and creamy.
Make the Cream Puffs.
Fill the puffs: After the pastry puffs have cooled down, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
Serve: Enjoy the lemon cream puffs right away or keep them in the fridge until you are ready to eat them.
Ideas for how to serve.
Sprinkle powdered sugar on top for a sweeter taste.
Enjoy with a cup of tea or coffee for a nice afternoon snack.
Add lemon peel or a small mint leaf to make it look fancier.
Cooking Tip: Make sure the milk is warm, not hot, to avoid curdling when you mix it with eggs.
Change the amount of eggs in the choux pastry until you get the desired dough texture.
Allow the cream and puffs to cool down completely before putting them together to make sure they keep their form.
Benefits for your health from food.
Lemons are a great way to get vitamin C and antioxidants.
Mascarpone cheese: It makes dishes creamy and is rich in calcium.
Eggs are a good source of protein and important nutrients.
Information about food and nutrition.
Vegetarian: This recipe is for people who don’t eat meat.
Gluten-Free Option: Use gluten-free flour instead of regular flour for a gluten-free version.
Nutritional information (for one portion)
Calories: 250 calories
Protein content: 5 grams
Fat content: 20 grams
Carbs: 25 grams
Fiber content: 1 gram
Sugar content: 15 grams
Keeping things in a safe place.
Keep any extra food in a sealed container in the fridge for a maximum of 2 days.
Warm up the food in the oven for a few minutes to make it taste fresh before serving.
Reasons to enjoy this recipe
Tasty: Mixes the sour taste of lemon with the smooth and creamy texture of mascarpone cheese.
Versatile: Great for sweets, gatherings, or important events.
Amazing: A pretty and classy dessert that is as delicious as it is attractive.
End.
These Lemon Cream Puffs with Mascarpone Filling are a delicious dessert that mixes the tangy flavor of lemon with the creamy richness of mascarpone cheese. They are great for any event and will surely amaze your visitors. Enjoy preparing and tasting this delicious dessert! ¡Que aproveche!
Questions that people ask often.
Can I use a different kind of cheese instead of mascarpone?
Yes, you can use cream cheese, but the taste and consistency will be a bit altered.
Can I make the cream puffs ahead of time?
Yes, you can make the choux pastry ahead of time and keep it in a sealed container. Fill them right before you serve them.
How can I stop the choux pastry from collapsing?
Make sure they are completely cooked and a nice golden color before taking them out of the oven. Do not open the oven while baking.
Can I use lemon curd from the store instead of making the lemon cream?
Yes, buying lemon curd from a store can be a convenient option.
How can I prepare the puffs without gluten?
Use a flour mix without gluten instead of regular flour for the choux pastry.
What should I do if my lemon cream is too liquid?
Keep cooking it until it gets thicker, or add more cornstarch if needed.
Can I put the cream puffs in the freezer?
Yes, you can freeze the empty pastries. Defrost and fill them right before serving.
What can I use if I don’t have a pastry bag?
You can use a spoon to put small amounts of dough on the baking tray.
Can I include different flavors in the mascarpone filling?
Certainly, you can include vanilla extract, lemon peel, or other flavorings in the mascarpone.
How long can I keep the cream puffs in the fridge after filling them?
It is recommended to eat cream puffs with filling within 1-2 days for the best taste and texture.
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