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Prepare the Lemon Cream:
Heat 1/2 liter of milk with lemon zest until warm, then cool to room temperature.
Whisk eggs, sugar, and vanilla sugar in a bowl until smooth.
Mix in cornstarch until fully combined.
Gradually whisk the cooled milk into the egg mixture and cook over medium-high heat, stirring constantly until thickened. Let it cool.
Prepare the Choux Pastry:
Combine water, milk, butter, salt, and sugar in a saucepan. Heat until butter melts.
Add flour all at once and stir over medium heat until a smooth ball forms and pulls away from the pan.
Let the dough cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until the dough reaches a smooth consistency that slowly falls off a spoon.
Bake the Choux Pastry:
Preheat the oven to 180°C (356°F).
Pipe or spoon small mounds onto a greased baking sheet. Brush tops with beaten egg.
Bake for 30-35 minutes until golden and puffed. Let cool.
Prepare the Mascarpone Filling:
Beat mascarpone in a bowl until smooth and creamy.
Assemble the Cream Puffs:
Cut cooled choux pastries in half. Spoon lemon cream and a dollop of mascarpone into each puff.
Serve immediately or refrigerate until ready to enjoy.
5 Serving Suggestions
Dust with powdered sugar for a classic presentation.
Pair with fresh berries for a fruity addition.
Serve with coffee or tea for a delightful treat.
Add a drizzle of chocolate sauce for extra indulgence.
Arrange on a dessert platter for a stunning centerpiece.
Cooking Tips
Ensure the choux dough cools slightly before adding eggs to avoid scrambling.
Use a piping bag for evenly sized puffs.
Do not open the oven door while baking to prevent deflation.
Chill the lemon cream for easier filling.
Use high-quality mascarpone for the best texture and taste.
Nutritional Benefits
Eggs provide protein and essential nutrients.
Lemon zest adds antioxidants and a fresh citrus flavor.
Mascarpone contributes creamy texture and moderate protein.
Milk offers calcium for strong bones.
Low sugar content makes this dessert moderately sweet.
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