Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

Introduction

Lemon cream puffs are a delightful treat combining light, flaky puff pastry with tangy lemon curd and rich mascarpone frosting. Finished with fresh berries and a dusting of powdered sugar, these elegant pastries make a perfect dessert or special occasion indulgence.

Ingredients

• 1 puff pastry sheet
• 1 egg
• 2 tbsp milk
• 1/3 cup coarse sugar (66 grams)
• 3/4 cup cold whipping cream (177 ml)
• 2/3 cup powdered sugar (82 grams)
• 1 tsp vanilla
• 3/4 cup mascarpone cheese (169 grams)
• 1 tbsp lemon zest (optional)
• 3 tbsp lemon zest (for lemon curd)
• 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
• 1 cup mixed berries
• Powdered sugar (for dusting)

Instructions

1. Step 1: Thaw the puff pastry by leaving it on the counter for 30 to 40 minutes or microwaving it wrapped in paper towels for 15 seconds on each side until soft.
2. Step 2: Cut the pastry into six rectangles about 4.5×3.5 inches. Place them on a baking sheet lined with parchment or silicone.
3. Step 3: Score the top of each rectangle lightly with a knife, without cutting all the way through.
4. Step 4: Whisk together the egg and milk, then brush this mixture on top of the pastry rectangles. Sprinkle with coarse sugar.
5. Step 5: Bake at 400°F (200°C) for 12 to 15 minutes until puffed and golden. Adjust to 375°F (190°C) if your oven runs hot. Let cool before filling.
6. Step 6: For the mascarpone frosting, whip cold heavy cream and powdered sugar until soft peaks form. Add lemon zest if using, mascarpone cheese, and vanilla, then whip again until smooth.
7. Step 7: To make lemon curd, beat butter, sugar, and lemon zest until fluffy. Add eggs one at a time fully incorporating each. Stir in salt and lemon juice.
8. Step 8: Cook the mixture over medium-low heat in a heavy saucepan, stirring constantly until thickened and reaching 170°F. Do not boil. Cool in the fridge.
9. Step 9: To assemble, cut around the scored lines of the cooled pastries and press the centers down. Pipe or spoon mascarpone frosting inside, then top with lemon curd, berries, and a dusting of powdered sugar.

Tips & Variations

• For a zestier flavor, add extra lemon zest to the mascarpone frosting.
• If you prefer less sweetness, reduce the powdered sugar in the frosting slightly.
• Use any fresh berries you like for garnish or try candied lemon peel for extra citrus punch.

Storage

Store the assembled pastries in the refrigerator for up to 2 days. They are best enjoyed fresh, but if chilled, let them come to room temperature before serving to soften the puff pastry slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the lemon curd ahead of time?

Yes, lemon curd keeps well in the fridge for up to one week and can be frozen for up to three months if stored in an airtight container.

How do I prevent the puff pastry from getting soggy?

Allow the pastry to cool completely before filling, and serve soon after assembling. Storing assembled puffs in the fridge may harden the pastry slightly, so bring to room temperature before serving.

Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

Delight in these delicate lemon cream puffs featuring golden, flaky puff pastry filled with smooth mascarpone frosting and zesty lemon curd, topped with fresh mixed berries and a sprinkle of powdered sugar. Perfect as a refreshing dessert for spring and summer gatherings.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

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. To thaw, leave it at room temperature for 30 to 40 minutes, depending on kitchen temperature. Alternatively, microwave wrapped in paper towels for 15 seconds on each side until soft and pliable.
2. Prepare Puff Pastry Shapes: Cut the thawed puff pastry into six rectangles approximately 4.5 by 3.5 inches. Place them on a baking sheet lined with parchment paper or silicone mat. Score the top of each rectangle lightly with a knife, being careful not to cut all the way through, to allow for filling later.
3. Egg Wash and Sugar Topping: Whisk together the egg and milk. Brush this mixture over the puff pastries evenly. Sprinkle the coarse sugar on top to add crunch and sweetness.
4. Bake Puff Pastries: Bake in a preheated oven at 400°F (200°C) for 12 to 15 minutes until they puff up nicely and develop a golden brown color. Adjust temperature to 375°F (190°C) if using a hot or convection oven. Remove from oven and cool completely before filling.
5. Make Mascarpone Frosting: Whip cold heavy cream with powdered sugar until soft peaks form. Optionally add lemon zest for brightness. Incorporate mascarpone cheese and vanilla, then whip again until the mixture is smooth and creamy.
6. Prepare Lemon Curd: In an electric mixer bowl, beat unsalted butter, sugar, and lemon zest at medium speed until the mixture is light and fluffy. Add eggs one at a time, fully mixing each before adding the next. Stir in salt and lemon juice at low speed, mixture may appear curdled, which is normal.
7. Cook Lemon Curd: Transfer the mixture to a small heavy-bottomed saucepan. Cook over medium-low heat, stirring continuously without letting it boil, until thick and creamy, reaching 170°F. Remove from heat, pour into a heatproof bowl, and cool completely in the refrigerator.
8. Assemble Cream Puffs: Using a knife, carefully cut around the scored lines on each pastry and gently push down the center. Pipe or spoon in the mascarpone frosting, then add a spoonful of lemon curd on top. Garnish with fresh mixed berries and dust with powdered sugar.
9. Storage: Store assembled pastries in the refrigerator for up to 2 days. Let them come to room temperature before serving for best texture and flavor.

Notes

• Thaw pastry carefully to avoid tearing or sticking.
• Make sure whipping cream is very cold for best frosting results.
• The lemon curd should not boil during cooking; constant stirring prevents curdling.
• Lemon zest is optional in frosting but adds a fresh citrus note.
• Lemon curd can be stored up to 1 week refrigerated or 3 months frozen in airtight containers.
• Pastries are best consumed fresh but can be refrigerated briefly; allow to warm slightly before serving.

Keywords: lemon cream puffs, puff pastry dessert, mascarpone frosting, lemon curd, berry topped pastries, elegant dessert