Lemon Cream Puffs with Mascarpone Filling

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. 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.

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. 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. 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.