Introduction
Light, airy, and filled with zesty lemon cream and rich mascarpone, Lemon Cream Puffs with Mascarpone Filling are the perfect blend of French technique and Italian indulgence. This elegant dessert combines the crisp texture of golden choux pastry with two luxurious fillings—silky lemon curd and velvety mascarpone—for a bite that’s fresh, tangy, creamy, and unforgettable.
Whether you’re hosting a dinner party, preparing a brunch dessert, or just treating yourself, these cream puffs deliver bakery-level flair with minimal fuss. Let’s dive into this elegant yet approachable recipe that’s guaranteed to impress.
Ingredients You’ll Need
For the Choux Pastry (Pâte à Choux):
- 1 cup water
- ½ cup (1 stick) unsalted butter, cut into pieces
- 1 tablespoon sugar (optional, for a slightly sweet shell)
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 1 egg, beaten (for egg wash)
For the Lemon Cream:
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup sugar
- 2 large eggs
- 6 tablespoons unsalted butter, cubed
For the Mascarpone Filling:
- 1 cup mascarpone cheese
- 2 tablespoons powdered sugar (optional for sweetness)
- 1 teaspoon vanilla extract (optional)
Step-by-Step Instructions
Step 1: Make the Choux Pastry
- Boil the Base
In a medium saucepan over medium heat, combine:
- 1 cup water
- ½ cup butter
- Salt and sugar (if using) Bring to a boil until the butter is completely melted.
- Add the Flour
Reduce heat to low and add 1 cup flour all at once. Stir vigorously with a wooden spoon for about 2 minutes, until the dough pulls away from the sides and forms a smooth ball. - Cool & Add Eggs
Remove from heat and let the dough cool for 5 minutes. Add eggs one at a time, mixing well after each. The dough should become glossy and slightly sticky, holding its shape but soft enough to pipe.
Step 2: Bake the Cream Puffs
- Preheat your oven to 180°C (356°F).
- Use a piping bag or a spoon to place 1½-inch mounds of dough on a greased or parchment-lined baking sheet, spaced 2 inches apart.
- Brush the tops with beaten egg for a golden finish.
- Bake for 30–35 minutes, or until puffed and golden brown.
- Turn off the oven, crack the door, and let the puffs sit for 5–10 minutes to dry inside.
- Remove and let cool completely on a wire rack.
Step 3: Make the Lemon Cream
- In a small saucepan over low heat, combine:
- ½ cup lemon juice
- Lemon zest
- ½ cup sugar
- 2 eggs
- Whisk constantly and cook gently, avoiding boiling. When it starts to thicken (about 7–10 minutes), add butter one cube at a time, whisking until smooth.
- Remove from heat and strain to remove any bits of egg. Chill the lemon cream in the fridge for at least 30 minutes.
Step 4: Prepare the Mascarpone Filling
- In a bowl, beat 1 cup of mascarpone cheese until smooth.
- Add 2 tbsp powdered sugar and vanilla extract, if desired.
- Chill until ready to use.
Step 5: Assemble the Cream Puffs
- Once the cream puffs have cooled completely, use a serrated knife to cut them in half horizontally.
- Spoon or pipe a dollop of lemon cream into the bottom half.
- Add a spoonful of mascarpone filling on top.
- Place the top half of the puff back on and dust with powdered sugar or add lemon zest for extra flair.
Tips for Success
✅ Keep an Eye on Your Dough
After adding flour to the hot butter mixture, stir quickly until the dough is dry and pulls away cleanly from the sides of the pan.
✅ Don’t Skip Cooling the Dough
Adding eggs too soon will scramble them. Let the dough cool for 5–10 minutes first.
✅ Use Room Temperature Eggs
This helps the dough bind more easily and evenly.
✅ Allow Proper Cooling
Both the puffs and lemon cream must be completely cooled before assembling to prevent sogginess.
✅ Add Fresh Garnishes
Top with mint leaves, lemon zest curls, or even a drizzle of white chocolate for a gourmet touch.
Storage Instructions
- Refrigerate Filled Cream Puffs: Store in an airtight container in the fridge for up to 2 days.
- Unfilled Puffs: Can be kept in a sealed container for up to 3 days, or frozen for 1 month.
- Lemon Cream: Keeps in the fridge for 5–7 days.
Serving Suggestions
- With Tea: Serve alongside Earl Grey or Chamomile for an elegant tea-time treat.
- As a Dessert Platter: Combine with fruit tarts, éclairs, or mini cakes for a bakery-style spread.
- Party-Ready: Make bite-sized versions for showers, receptions, or holidays.
Nutritional Info (Estimate per puff)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Carbs | ~14g |
| Sugar | ~9g |
| Protein | ~3g |
| Fat | ~11g |
FAQs
Q1: Can I use store-bought lemon curd?
Yes! If you’re in a rush, good-quality lemon curd can replace the homemade version.
Q2: Can I make them in advance?
Yes. Bake the choux shells a day in advance and store them in a sealed container. Fill just before serving.
Q3: What can I substitute for mascarpone?
You can use cream cheese blended with a little heavy cream and sugar for a similar texture.
Q4: Why didn’t my puffs rise?
Common causes:
- Oven wasn’t hot enough.
- Dough too runny from undercooked flour or overheated eggs.
- Opened oven door too early.
Q5: Can I freeze the cream puffs?
Yes — freeze unfilled puffs. Reheat in a 300°F (150°C) oven for 5–7 minutes to revive the crisp texture.
Conclusion
These Lemon Cream Puffs with Mascarpone Filling are a show-stopping dessert that combines delicate French choux with bright citrus flavor and Italian creaminess. Perfect for any celebration or afternoon tea, they’re easier than you think and impossible to resist.
From the crisp, golden shell to the smooth, tangy filling — every bite is a burst of sunshine.
Make them once, and they’ll become a favorite in your dessert repertoire.