Lemon Cream Puffs with Mascarpone Filling

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Lemon Cream Puffs with Mascarpone Filling

Table of Contents

Ingredients

For the Lemon Cream:

    • Skin of 1 lemon (zest only)
    • 1/2 liter (18 oz) milk
    • 2 eggs
    • 120 grams (4.2 oz) sugar
    • 10 grams (1 teaspoon) vanilla sugar
  • 50 grams (1.7 oz) cornstarch

For the Choux Pastry:

    • 100 ml (1/2 glass) water
    • 100 ml (1/2 glass) milk
    • 80 grams (6 tablespoons) butter
    • 1 pinch of salt
    • 1 teaspoon sugar
  • 120 grams (4.2 oz) flour
  • 3-4 eggs (depending on size)

For the Mascarpone Filling:

    • 250 grams (8.8 oz) mascarpone

Directions

Prepare the Lemon Cream:

    1. Heat Milk and Lemon Zest:
      • Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.
      • Let it cool to room temperature to infuse the lemon flavor into the milk.
  1. Mix Eggs and Sugars:
    • In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.
  2. Add Cornstarch:
      • Add 50 grams of cornstarch to the egg mixture and mix until smooth.

     

  3. Cook the Cream:
      • Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.
      • Cook over medium-high heat, stirring constantly, until the mixture thickens.

     

    • Once thickened, remove from heat and let it cool.
» MORE:  Decadent Cherry Chocolate Fudge: A Perfect Holiday Treat Ingredients For the Fudge Base 500g (17.6 oz) semi-sweet chocolate (55% cocoa solids), broken into small pieces 397g (14 oz) sweetened condensed milk 200g (7 oz) glacé cherries, chopped (plus 8 additional cherries for topping) 2.5 ml (½ tsp) almond extract Instructions Preparation Line a 20cm x 20cm (8-inch x 8-inch) baking tin with non-stick parchment paper, ensuring paper extends up the sides Chop glacé cherries, setting aside 8 pieces for decoration Break chocolate into small, uniform pieces for even melting Making the Fudge Create a double boiler by placing a heatproof bowl over a pan of simmering water, ensuring the bowl doesn’t touch the water Combine chocolate, condensed milk, almond extract, and chopped cherries (except reserved pieces) in the bowl Stir continuously until chocolate melts completely and mixture becomes smooth Pour mixture immediately into prepared tin Smooth surface with an offset spatula for a professional finish Decorate with reserved cherry pieces, pressing them lightly into the surface Refrigerate for minimum 2 hours until completely set Timing and Nutritional Information Prep Time: 15 minutes Cooking Time: 10 minutes Setting Time: 2 hours Total Time: 2 hours 25 minutes Yield: 36 pieces Per Piece (approximately): Calories: 125 Protein: 1.5g Fat: 6g Carbohydrates: 16g Sugar: 14g Tips and Tricks Chop chocolate into uniform pieces for even melting Maintain water at a gentle simmer, not a rolling boil Use room temperature condensed milk for smoother blending Work quickly once chocolate is melted as mixture begins setting immediately Use a sharp knife dipped in hot water between cuts for clean edges Pat cherries dry before adding to prevent water content from affecting texture Variations and Substitutions Dark chocolate (70% cocoa) for a more intense flavor Milk chocolate for a sweeter version Dried cherries instead of glacé for less sweetness Kirsch liqueur (1 tablespoon) instead of almond extract Add 100g chopped nuts for additional texture White chocolate drizzle over the top for decoration Common FAQs Q: Why did my fudge turn grainy? A: This usually occurs from overheating. Maintain gentle heat and constant stirring for smooth results. Oatmeal and Pumpkin Seed Bread Recipe Q: Can I freeze this fudge? A: Yes, it freezes well for up to 3 months when wrapped properly in airtight containers. Q: Why isn’t my fudge setting properly? A: Ensure correct chocolate-to-condensed milk ratio and adequate refrigeration time. Carrot Nut Cake with Cream Cheese Frosting Q: Can I use fresh cherries instead of glacé cherries? A: Fresh cherries contain too much moisture and will affect the fudge’s texture. Stick to glacé or dried cherries. Storage and Make-Ahead Tips Store in an airtight container in the refrigerator Keeps fresh for up to two weeks when refrigerated Layer pieces with wax paper to prevent sticking Bring to room temperature for 10 minutes before serving Can be frozen for up to 3 months Thaw overnight in refrigerator before serving Avoid storing at room temperature as texture will soften

Prepare the Choux Pastry:

  1. Heat Liquid Ingredients:
      • In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar.

     

    • Heat until the butter has completely melted.
  2. Add Flour:
      • Add 120 grams of flour to the saucepan and cook over medium heat for 2 minutes, stirring constantly until the dough pulls away from the sides of the pan and forms a smooth ball.

     

  3. Cool and Add Eggs:
      • Let the dough cool for 5 minutes.
      • Add eggs one at a time, mixing well after each addition until the dough is smooth and has a consistency that slowly pulls away from the spoon. Depending on the size of the eggs, you may need 3-4 eggs.

     

Bake the Choux Pastry:

    1. Preheat Oven:
      • Preheat your oven to 180°C (356°F).
  1. Shape and Bake:
      • Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.
      • Brush the tops with a beaten egg for a shiny finish.
      • Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.

     

Prepare the Mascarpone Filling:

    1. Mix Mascarpone:
      • In a bowl, beat 250 grams of mascarpone until smooth and creamy.

Assemble the Cream Puffs:

  1. Fill the Puffs:
    • Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.
  2. Serve:
      • Serve the lemon cream puffs immediately or store them in the refrigerator until ready to serve.

     

Serving Suggestions

  • Dust with powdered sugar for an extra touch of sweetness.
  • Serve with a cup of tea or coffee for a delightful afternoon treat.
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