Instructions

Step 1: Make the Choux Pastry

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Heat the Butter and Water: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
3. Add the Flour: Remove from heat and stir in the flour all at once. Return the saucepan to the stove and stir constantly for about 2 minutes until the mixture pulls away from the sides of the pan and forms a ball.
4. Incorporate the Eggs: Transfer the dough to a mixing bowl and allow it to cool for a few minutes. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
5. Shape the Puffs: Using a piping bag or spoon, drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake for 25-30 minutes, or until the puffs are golden and crisp. Let them cool completely on a wire rack.

Step 2: Make the Lemon Mascarpone Filling

1. Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form.
2. Mix the Mascarpone: In a separate bowl, beat the mascarpone, powdered sugar, vanilla extract, lemon juice, and lemon zest until smooth and creamy.
3. Fold in the Whipped Cream: Gently fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate the filling for about 30 minutes to allow it to firm up slightly.

Step 3: Assemble the Cream Puffs

1. Cut and Fill the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. Pipe or spoon the lemon mascarpone filling into the bottom half of each puff, then replace the top half.

Step 4: Add the Lemon Glaze (Optional)

1. Make the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
2. Drizzle Over Puffs: Drizzle the glaze over the tops of the filled cream puffs for an extra burst of lemony sweetness.

Tips for Perfect Lemon Cream Puffs

• Work Quickly with Choux Dough: Once the dough is made, shape and bake it as soon as possible to ensure the puffs rise properly.
• Chill the Filling: Allow the lemon mascarpone filling to chill for at least 30 minutes before filling the puffs. This helps the filling thicken and hold its shape.
• Fresh Lemon for Best Flavor: Use fresh lemon juice and zest for the brightest and most authentic citrus flavor.

Variations

• Add Berries: Fresh berries like raspberries or blueberries can be added to the filling for a pop of color and flavor.
• Chocolate Drizzle: If you’re a chocolate lover, you can drizzle melted white or dark chocolate over the puffs instead of the lemon glaze.
• Orange Cream Puffs: Substitute the lemon juice and zest with orange for a softer, citrus flavor.

Serving Suggestions

Lemon Cream Puffs with Mascarpone Filling are best enjoyed chilled or at room temperature. Serve them as an elegant dessert at tea parties, family gatherings, or after a special dinner. These puffs also make for a delightful brunch treat.

Why This Recipe Works

The choux pastry provides a crisp shell that perfectly contrasts with the smooth, creamy filling. The brightness of the lemon balances the richness of the mascarpone, creating a dessert that is light but still indulgent. With the added option of a lemon glaze, these cream puffs deliver a deliciously tangy and sweet experience.

Conclusion

Lemon Cream Puffs with Mascarpone Filling are a show-stopping dessert that is surprisingly easy to make. The combination of delicate pastry and a creamy, citrusy filling is sure to leave a lasting impression on your guests. Whether you drizzle them with glaze or dust them with powdered sugar, these lemon cream puffs will quickly become a favorite treat in your dessert repertoire!