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Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

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★★★★★

4.8 from 120 reviews

These Lemon Cream Puffs are a delightful dessert combining light, flaky puff pastry with creamy mascarpone frosting and tangy homemade lemon curd. Finished with fresh mixed berries and a dusting of powdered sugar, they offer a perfect balance of sweetness and citrus freshness, ideal for spring or summer gatherings.

Ingredients

Scale

Puff Pastry

  • 1 puff pastry sheet
  • 1 egg
  • 2 tbsp milk
  • 1/3 cup coarse sugar (66 grams)

Mascarpone Frosting

  • 3/4 cup cold whipping cream (177 ml)
  • 2/3 cup powdered sugar (82 grams)
  • 1 tsp vanilla extract
  • 3/4 cup mascarpone cheese (169 grams)
  • 1 tbsp lemon zest (optional)

Lemon Curd

  • 3 tbsp lemon zest
  • 1/4 cup lemon juice (60 ml)
  • 1/3 cup granulated sugar (66 grams)
  • 3 tbsp unsalted butter, room temperature (42 grams)
  • 2 large eggs
  • 1/8 tsp salt

To Assemble

  • 1 cup mixed berries
  • Powdered sugar for dusting

Instructions

  1. Thaw Puff Pastry: Remove the puff pastry from its packaging and thaw at room temperature for 30 to 40 minutes, or microwave wrapped in paper towels for 15 seconds on each side until soft and pliable.
  2. Prepare Pastry Rectangles: Cut the thawed puff pastry into 6 rectangles approximately 4.5 x 3.5 inches. Place them on a parchment-lined baking sheet. Score the top of each rectangle lightly with a knife, ensuring not to cut all the way through.
  3. Brush and Sugar: Whisk together the egg and milk to make an egg wash. Brush this mixture over the pastry rectangles and sprinkle coarse sugar evenly on top for a crunchy, sweet finish.
  4. Bake Pastry: Bake the puff pastry at 400°F (200°C) for 12 to 15 minutes until puffed up and golden brown. Adjust to 375°F (190°C) if your oven runs hot or uses convection. Let cool completely before filling.
  5. Make Mascarpone Frosting: In a chilled bowl, whip the cold heavy cream with powdered sugar until soft peaks form. Add the optional lemon zest, mascarpone cheese, and vanilla extract, then whip until smooth and fluffy.
  6. Prepare Lemon Curd: Beat the unsalted butter, sugar, and lemon zest in a mixer until light and fluffy. Add eggs one at a time, mixing each fully before adding the next. Then mix in salt and lemon juice on low speed.
  7. Cook Lemon Curd: Transfer the mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly to prevent curdling or boiling. Cook until thickened and creamy, reaching about 170°F (77°C). Remove from heat and cool in the fridge.
  8. Assemble Cream Puffs: Using a knife, cut around the scored lines on the cooled pastry and gently press down the center to create a cavity. Pipe or spoon mascarpone frosting into each puff, add a spoonful of lemon curd on top, then crown with mixed berries. Dust with powdered sugar to finish.
  9. Storage: Store assembled pastries in the refrigerator for up to 2 days. For best texture, allow to come to room temperature before serving to avoid hardness from chilling.

Notes

  • Thaw puff pastry properly to ensure easy handling and optimal puffiness when baked.
  • Do not let the lemon curd boil to prevent curdling; constant stirring is essential.
  • Mixed berries can be substituted with any fresh fruit of your choice.
  • The mascarpone frosting can be prepared in advance and kept chilled until assembly.
  • These cream puffs are best served fresh but can be refrigerated; allow them to come to room temperature before eating for best texture.
  • Lemon curd can be stored in an airtight container in the fridge up to one week or frozen for up to 3 months.

Keywords: lemon cream puffs, lemon curd, mascarpone frosting, puff pastry dessert, mixed berries, citrus dessert

Find it online: https://spiceupwithsophie.com/lemon-cream-puffs-with-lemon-filling-and-mascarpone-frosting-recipe/