Lemon Cream Puffs with Mascarpone Filling are a delightful fusion of bright citrus and rich, creamy indulgence.
These elegant pastries begin with classic choux dough—light, airy, and golden—filled with a silky lemon custard and luscious mascarpone. The zesty lemon cream brings a refreshing contrast to the smooth cheese filling, making each bite balanced and irresistible.
Whether you’re serving them at a tea party, brunch, or as a refined dessert, these cream puffs are sure to impress with their delicate look and vibrant flavor.
INGREDIENTS:
Regarding the Lemon Cream:
One lemon (only the zest)
Half a liter (two cups) of milk
Two huge eggs
120 grams, or half a cup, of sugar
Ten grams or two teaspoons of vanilla sugar
50 grams, or 1/3 cup, of cornstarch
For the Pastry Choux:
120 ml, or half a cup, of water
120 ml, or half a cup, of milk
Eighty grams, or six tablespoons, of butter
One pinch of salt
One teaspoon of sugar
120 grams, or one cup, of all-purpose flour
Three to four big eggs, depending on size
For the filling of Mascarpone:
One cup of mascarpone cheese (250 grams)
INSTRUCTIONS:
Get the lemon cream ready:
Add the zest of one lemon to two cups of milk and heat until warm, but not boiling.
Wait until it reaches room temperature.
Beat 2 large eggs, 1/2 cup sugar,
and 2 tablespoons vanilla sugar in a another dish until thoroughly blended.
To the egg mixture, add 1/3 cup cornstarch and stir until smooth.
To avoid lumps, gradually incorporate the chilled milk mixture into the egg mixture while whisking continuously.
Stirring continuously, cook over medium-high heat until the mixture thickens. Take off the heat and let it to cool.
Get the Choux Pastry ready:
Add 6 tablespoons butter, 1/2 cup water, 1/2 cup milk, 1 teaspoon sugar, and a pinch of salt to a pot. Heat until all of the butter has melted.
Put 1 cup of flour into the saucepan and cook over medium heat for 2 minutes, stirring continuously,
until the dough forms a smooth ball and pulls away from the pan’s sides.
Give the dough five minutes to cool. One by one, add the eggs, mixing thoroughly after each addition,
until the dough is smooth and
gradually separates from the spoon.
Bake the pastry Choux:
Set the oven’s temperature to 180°C (356°F).
Place small mounds of dough onto a baking sheet that has been oiled, using a spoon or a piping bag.
For a glossy finish, brush the tops with a beaten egg.
Bake for 30 to 35 minutes in a preheated oven, or until puffed and golden brown.
Get the mascarpone filling ready.
Beat 1 cup of mascarpone cheese in a bowl until it’s creamy and smooth.
Put the Cream Puffs together:
Cut the choux pastry puffs in half after they have cooled, then fill them with a dollop of mascarpone and a teaspoon of lemon cream.
Serve right now or keep in the fridge until you’re ready to serve.
Serving Recommendations:
Sprinkle with powdered sugar to add even more sweetness.
For a wonderful afternoon treat, serve with a cup of coffee or tea.
For extra flair, garnish with a sprig of mint or the zest of a lemon.
Variations:
Berry Twist: Add a spoonful of raspberry or blueberry jam under the mascarpone for a fruity surprise.
Limoncello Boost: Stir a splash of limoncello into the lemon cream for a grown-up, boozy touch.
Citrus Mix: Try using a mix of lemon and orange zest for a more complex citrus flavor.
Mascarpone Whip: Fold a bit of whipped cream into the mascarpone for a lighter, airier texture.
Chocolate Drizzle: Drizzle melted white or dark chocolate over the tops for an elegant finish.
Mini Puffs: Pipe smaller mounds for bite-sized cream puffs—perfect for parties or dessert platters.
Tips:
Keep the oven closed: Don’t open the oven door while baking the choux or they may collapse.
Smooth tops: To prevent pointy peaks on your puffs, dampen your finger and gently flatten them before baking.
Make ahead: You can bake the choux a day in advance and store in an airtight container. Fill just before serving to keep them crisp.
Chill the cream: The lemon cream thickens as it cools, so give it enough time to set for easier assembly.
Egg control: Add eggs one at a time when making the choux.
You may not need all four—stop once the dough is glossy and forms a V shape when it drops from a spoon.
How to Store:
Assembled Cream Puffs:
Store in an airtight container in the refrigerator for up to 2 days.
Best enjoyed within 24 hours, as the filling can soften the pastry over time.
Do not freeze assembled cream puffs—the texture of both the mascarpone and choux can suffer.
Unfilled Choux Shells:
Let them cool completely, then store in an airtight container at room temperature for up to 2 days.
For longer storage, freeze in a zip-top bag for up to 1 month. Re-crisp in a 350°F (175°C) oven for a few minutes before filling.
Lemon Cream & Mascarpone Filling:
Store each component separately in the fridge in airtight containers for up to 3 days.
Stir the lemon cream before using if it thickens or separates slightly.
Per Cream Puff (approximate):
Calories: 210
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 90mg
Sodium: 70mg
Total Carbohydrates: 16g
Sugars: 8g
Dietary Fiber: <1g
Protein: 4g
Note: These values can vary depending on the exact ingredients used (like brand of mascarpone, size of eggs, etc.).