These Lemon Cream Puffs with Mascarpone Filling are a dreamy, elegant dessert that combines light, airy choux pastry with a luscious lemon-infused cream and a touch of rich mascarpone. Perfect for afternoon tea, brunches, or special occasions, they deliver a burst of citrus flavor balanced by a smooth, creamy texture.
Yields: 12–15 cream puffs
Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 30 minutes
Ingredients
For the Lemon Cream
- Zest of 1 lemon
- 2 cups (½ liter) milk
- 2 large eggs
- ½ cup (120 g) sugar
- 2 teaspoons (10 g) vanilla sugar
- ⅓ cup (50 g) cornstarch
For the Choux Pastry
- ½ cup (120 ml) water
- ½ cup (120 ml) milk
- 6 tablespoons (80 g) butter
- 1 pinch of salt
- 1 teaspoon sugar
- 1 cup (120 g) all-purpose flour
- 3–4 large eggs (depending on size)
For the Mascarpone Filling
- 1 cup (250 g) mascarpone cheese
Instructions
Prepare the Lemon Cream
In a small saucepan, heat the milk with the lemon zest until warm but not boiling. Remove from heat and let it cool to room temperature. In a mixing bowl, whisk together eggs, sugar, and vanilla sugar until combined. Add cornstarch and whisk until smooth. Gradually pour the cooled milk mixture into the egg mixture, whisking constantly to prevent lumps. Return the mixture to the saucepan and cook over medium heat, stirring continuously until thickened. Remove from heat and let cool completely.
Prepare the Choux Pastry
In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a gentle boil until the butter melts. Add flour all at once and stir vigorously over medium heat for about 2 minutes until the dough pulls away from the sides and forms a smooth ball. Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy with a consistency that slowly drops from the spoon.
Bake the Choux Pastry
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Using a piping bag or spoon, place small mounds of dough onto the sheet, spacing them apart. Brush lightly with a beaten egg. Bake for 30–35 minutes, until golden brown and puffed. Let cool completely.
Prepare the Mascarpone Filling
In a bowl, beat the mascarpone cheese until smooth and creamy. You can add a teaspoon of powdered sugar if desired.
Assemble the Cream Puffs
Once cooled, slice the puffs in half horizontally. Fill the bottom halves with a spoonful of lemon cream and a dollop of mascarpone. Replace the tops and dust with powdered sugar.
Serving Suggestions
Serve these puffs with a cup of tea or coffee. Garnish with lemon zest or mint leaves for elegance. They’re perfect for dessert tables, celebrations, or brunch gatherings.
Tips for Success
- Warm milk gently to avoid curdling.
- Add eggs gradually to achieve the right dough consistency.
- Let both cream and puffs cool fully before assembling.
- For extra tang, mix a little lemon juice into the cream before filling.
Nutrition Facts (Per Serving – Approximate)
Calories: 220
Protein: 5 g
Carbohydrates: 25 g
Fat: 12 g
Sugar: 14 g
Fiber: 1 g
Storage
Refrigerate leftovers in an airtight container for up to 2 days. To restore crispness, reheat briefly in a 300°F (150°C) oven for a few minutes before serving.
Frequently Asked Questions
Q: Can I make cream puffs ahead of time?
Yes. You can bake the choux pastry shells a day in advance. Store them in an airtight container at room temperature, then fill them with cream just before serving for the best texture.
Q: Can I freeze cream puffs?
Absolutely. Freeze the unfilled puffs in a zip-lock bag for up to one month. To serve, reheat in a 325°F (160°C) oven for 5–7 minutes, let cool, and then fill.
Q: Can I substitute mascarpone with something else?
Yes. You can use cream cheese or whipped ricotta as a substitute, though mascarpone gives the richest, smoothest texture.
Q: How do I prevent my choux pastry from collapsing?
Make sure the puffs are fully baked and golden before removing them from the oven. Avoid opening the oven door during baking.
Q: Can I make a different cream flavor?
Definitely. Replace lemon zest with orange or lime for a citrus twist, or add cocoa powder for a chocolate variation.
Q: How long does the lemon cream last?
The lemon cream can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap pressed directly onto the surface to prevent skin from forming.
Final Thought
These Lemon Cream Puffs with Mascarpone Filling are the perfect blend of light pastry and luscious citrus cream. They look like they came from a French patisserie but are easy enough to make at home. Each bite is a burst of sunshine—creamy, tangy, and irresistible.