Ingredients:
For the Lemon Cream:
- 1 lemon (zest only)
- 2 cups (1/2 liter) milk
- 2 large eggs
- 1/2 cup (120 grams) sugar
- 2 teaspoons (10 grams) vanilla sugar
- 1/3 cup (50 grams) cornstarch
- Old Fashioned Fudge
- OLD FASHIONED PANCAKES
- HEAVENLY PINEAPPLE CHEESEBALL
- Crockpot Hawaiian Chicken
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 6 tablespoons (80 grams) butter
- 1 pinch of salt
- 1 teaspoon sugar
- 1 cup (120 grams) all-purpose flour
- 3-4 large eggs (depending on size)
For the Mascarpone Filling:
- 1 cup (250 grams) mascarpone cheese
Instructions:
- 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 kcal
- Protein: 5g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 1g
- Sugar: 14g
Storage:
- 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!