1. Prepare the Choux Pastry:
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Boil Liquid: In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
- Add Flour: Once boiling, remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Cool and Add Eggs: Let the mixture cool for a few minutes. Add the eggs one at a time, stirring well after each addition until the dough is smooth and glossy.
- Pipe or Spoon Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds (about 1 1/2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. Alternatively, use a spoon to drop mounds of dough onto the sheet.
- Bake: Bake in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking.
- Cool: Remove from the oven and let the cream puffs cool completely on a wire rack.
2. Prepare the Lemon Mascarpone Filling:
- Beat Ingredients: In a large mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and thickened.
- Chill: Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
3. Assemble the Cream Puffs:
- Fill Puffs: Once the cream puffs are completely cool, use a sharp knife to cut a small slit in the side of each puff. Pipe the lemon mascarpone filling into each puff, filling generously.
4. Prepare the Lemon Glaze:
- Mix Glaze: In a small bowl, whisk together the powdered sugar and enough lemon juice to create a smooth, pourable glaze.
- Glaze Puffs: Drizzle the glaze over the filled cream puffs. Garnish with additional lemon zest if desired.
5. Serve:
- Enjoy: Serve the Lemon Cream Puffs with Mascarpone Filling immediately, or refrigerate until ready to serve. These delightful puffs are best enjoyed the same day they are made.
Tips for Success:
- Keep an Eye on the Dough: The choux pastry dough should be smooth and glossy after adding the eggs. If it’s too runny, add a bit more flour.
- Proper Cooling: Ensure the cream puffs are completely cool before filling to prevent the filling from melting.
- Lemon Intensity: Adjust the amount of lemon juice and zest in the filling and glaze according to your taste preference.
Conclusion: Lemon Cream Puffs with Mascarpone Filling are an exquisite dessert that will impress anyone who tastes them. The combination of light, airy choux pastry and rich, tangy lemon mascarpone filling creates a perfect balance of flavors and textures. Whether for a special occasion or simply to treat yourself, these cream puffs are sure to delight and satisfy!