Creamy lemon pastries filled with mascarpone cheese. (Page 3 ) | August 13, 2024

Annonce:

Infuse Milk: Warm the milk with the lemon zest until it is warm, but do not let it boil. Let it cool to room temperature to allow the lemon flavor to infuse into the milk.
Prepare the Egg Mixture: In a bowl, whisk together the eggs, sugar, and vanilla sugar until well combined.
Incorporate Cornstarch: Gradually add the cornstarch to the egg mixture, whisking until smooth.
Combine and Cook: Slowly pour the cooled milk mixture into the egg mixture while stirring constantly to avoid lumps. Cook over medium-high heat, stirring continuously, until the mixture thickens.
Cool the Cream: Once thickened, remove from heat and let it cool completely.

Heat Ingredients: In a pot, combine water, milk, butter, salt, and sugar. Heat until the butter is fully melted.
Add Flour: Add the flour to the pot and cook over medium heat, stirring constantly for about 2 minutes, until the mixture forms a smooth ball and pulls away from the sides of the pot.
Incorporate Eggs: Let the dough rest for 5 minutes. Then, add the eggs one at a time, mixing well after each addition, until the dough is smooth and slightly sticky. You may need 3 to 4 eggs depending on their size.

Preheat Oven: Preheat your oven to 180°C (356°F).
Shape the Puffs: Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet. Brush the tops with a beaten egg to achieve a shiny finish.
Bake: Bake in the preheated oven for 30-35 minutes until the puffs are golden brown and well-risen.

Whisk the Mascarpone: In a bowl, whisk the mascarpone cheese until smooth and creamy.

Fill the Puffs: Once the choux pastry puffs have cooled, slice them in half and fill each one with a spoonful of lemon cream and a dollop of mascarpone.
Serve: Serve immediately or store in the fridge until ready to enjoy.