Lemon Cream Puffs with Mascarpone

Ingredients (12–16 cream puffs)

For the Choux Pastry (Pâte à Choux)

• 1 cup (240 ml) water
• 1/2 cup (115 g) unsalted butter
• 1 tbsp sugar
• 1/4 tsp salt
• 1 cup (130 g) all-purpose flour
• 4 large eggs

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For the Lemon–Mascarpone Cream

• 1 cup (225 g) mascarpone cheese
• 1 cup (240 ml) heavy cream (cold)
• 1/2 cup (60 g) powdered sugar
• Zest of 1–2 lemons
• 3–4 tbsp lemon juice (fresh)
• 1 tsp vanilla extract
• Optional: 2–3 tbsp lemon curd (for extra lemon punch)

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For Finishing

• Powdered sugar
• Extra lemon zest or lemon curd for garnish

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Instructions

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1. Make the Choux Pastry

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil.
3. Add flour all at once. Stir vigorously until mixture forms a ball and pulls away from the pan (about 1 minute).
4. Remove from heat and let cool 3–5 minutes.
5. Add eggs one at a time, mixing well after each until the dough is smooth, shiny, and pipeable.
6. Transfer dough to a piping bag; pipe 2-inch mounds.
7. Dip your finger in water and smooth any peaks.
8. Bake:
   • First 10 minutes at 400°F (200°C)
   • Then reduce to 350°F (175°C)and bake 15–20 more minutesuntil golden and hollow.
9. Turn off oven, crack the door open, and let puffs dry for 10 minutes.
10. Cool completely.

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2. Make the Lemon–Mascarpone Cream

1. In a bowl, whip heavy cream to soft peaks.
2. In another bowl, whisk mascarpone, powdered sugar, lemon zest, lemon juice, and vanilla.
3. Fold whipped cream gently into the mascarpone mixture.
4. If using lemon curd, fold in lightly for a marbled effect.
5. Chill 20–30 minutes to firm up.

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3. Fill the Cream Puffs

1. Slice the top third off each puff OR poke a hole in the bottom.
2. Pipe the lemon–mascarpone cream generously into each shell.
3. Replace tops if sliced.

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4. Serve & Garnish

• Dust with powdered sugar.
• Add extra lemon zest or a dab of lemon curd for brightness.
• Chill 30 minutes for best texture.

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Tips for Perfect Cream Puffs

• Don’t open the oven during baking—they may collapse.
• If puffs feel soft inside, return to the oven for 5 minutes to crisp.
• Mascarpone must remain cold to avoid becoming runny.