{"id":1457,"date":"2024-10-31T23:52:59","date_gmt":"2024-10-31T23:52:59","guid":{"rendered":"https:\/\/boodiz.com\/?p=1457"},"modified":"2024-10-31T23:53:00","modified_gmt":"2024-10-31T23:53:00","slug":"lemon-cream-puffs-with-mascarpone-filling","status":"publish","type":"post","link":"https:\/\/boodiz.com\/?p=1457","title":{"rendered":"Lemon Cream Puffs with Mascarpone Filling"},"content":{"rendered":"\n

INGREDIENTS:<\/strong><\/p>\n\n\n\n

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<\/p>\n\n\n\n

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<\/p>\n\n\n\n

For the filling of Mascarpone:
One cup of mascarpone cheese (250 grams)<\/p>\n\n\n\n

INSTRUCTIONS:<\/strong><\/p>\n\n\n\n

Get the lemon cream ready:<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Get the Choux Pastry ready:<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Bake the pastry Choux:<\/p>\n\n\n\n

Set the oven’s temperature to 180\u00b0C (356\u00b0F).
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.<\/p>\n\n\n\n

Bake for 30 to 35 minutes in a preheated oven, or until puffed and golden brown.<\/p>\n\n\n\n

Get the mascarpone filling ready.
Beat 1 cup of mascarpone cheese in a bowl until it’s creamy and smooth.<\/p>\n\n\n\n

Put the Cream Puffs together:<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Serving Recommendations:<\/p>\n\n\n\n

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.<\/p>\n\n\n