Ingredients:For the Lemon Cream: 1 lemon (zest only)2 cups (1/2 liter) milk2 large eggs1/2 cup (120 grams) sugar2 teaspoons (10 grams) vanilla sugar1/3 cup (50 grams) cornstarchFor the Choux Pastry: 1/2 cup (120 ml) water1/2 cup (120 ml) milk6 tablespoons (80 grams) butter1 pinch of salt1 teaspoon sugar1 cup (120 grams) all-purpose flour3-4 large eggs (depending on size)For the Mascarpone Filling: 1 cup (250 grams) mascarpone cheeseInstructions:Prepare the Lemon Cream:Heat 2 cups of milk with the zest of 1 lemon until warm, but do not boil. Let it cool to room temperature.In a separate bowl, whisk together 2 large eggs, 1/2 cup sugar, and 2 teaspoons vanilla sugar until well combined.Add 1/3 cup cornstarch to the egg mixture and mix until smooth.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. Remove from heat and let it cool.Prepare the Choux Pastry:In a saucepan, combine 1/2 cup water, 1/2 cup milk, 6 tablespoons butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter has completely melted.Add 1 cup 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.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.Bake the Choux Pastry:Preheat your oven to 180°C (356°F).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 for 30-35 minutes or until golden brown and puffed up.Prepare the Mascarpone Filling:In a bowl, beat 1 cup of mascarpone cheese until smooth and creamy.Assemble the Cream 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.Serve immediately or store in the 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.Garnish with lemon zest or a sprig of mint for added elegance.Cooking Tips: Ensure the milk is warm, not hot, to prevent curdling when mixing with eggs.Adjust the number of eggs in the choux pastry to achieve the right dough consistency.Let the cream and puffs cool completely before assembling to ensure they hold their shape.Nutritional Benefits: Lemon: Provides a good source of vitamin C and antioxidants.Mascarpone: Adds a creamy texture and is a good source of calcium.Eggs: Provide high-quality protein and essential nutrients.Dietary Information: Vegetarian: This recipe is suitable for vegetarians.Gluten-Free Option: Substitute flour with a gluten-free flour blend for a gluten-free version.Nutritional Facts (per serving): Calories: 220 kcalProtein: 5gCarbohydrates: 25gFat: 12gFiber: 1gSugar: 14gStorage: Refrigerate: Store any leftovers in an in the for up to 2 days.Reheat: Reheat in the oven for a few minutes to refresh the texture before serving.Why You’ll Love This Recipe: Delicious: Combines the tangy flavor of lemon with the rich, creamy texture of mascarpone.Versatile: Perfect for desserts, parties, or special occasions.Impressive: A beautiful and elegant dessert that looks as good as it tastes.Easy to Make: With straightforward steps, you can create a bakery-quality treat at home.Enjoy!
Lemon Cream Puffs with Mascarpone Filling
