Creamy lemon pastries filled with mascarpone cheese. (Page 2 ) | August 13, 2024

Ingredients

For the Lemon Cream:

• Zest of 1 lemon
• 500 ml (1/2 liter) milk
• 2 eggs
• 120 grams (4.2 oz) sugar
• 10 grams (1 tsp) vanilla sugar
• 50 grams (1.7 oz) cornstarch

For the Choux Pastry:

• 100 ml (1/2 cup) water
• 100 ml (1/2 cup) milk
• 80 grams (6 tbsp) butter
• A pinch of salt
• 1 tsp sugar
• 120 grams (4.2 oz) flour
• 3 to 4 eggs (depending on size)

For the Mascarpone Filling:

• 250 grams (8.8 oz) mascarpone cheese

Instructions

Make the Lemon Cream:

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