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.
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