Lemon Cream Puffs with Lemon Filling and Mascarpone Frosting Recipe
These lemon cream puffs feature flaky puff pastry filled with a luscious mascarpone frosting and tangy homemade lemon curd, topped with fresh mixed berries and a dusting of powdered sugar. Perfect for a refreshing dessert or elegant treat, these cream puffs combine creamy, citrus, and sweet flavors with a delicate, airy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
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
- Thaw the puff pastry: Leave the puff pastry sheet on the counter for 30 to 40 minutes until soft, or microwave wrapped in paper towels for 15 seconds on each side until it opens easily.
- Prepare pastry rectangles: Cut the pastry into 6 rectangles about 4.5×3.5 inches. Place on a parchment-lined baking sheet and lightly score the top of each without cutting through to create a guideline for filling.
- Brush and sprinkle sugar: Whisk together the egg and milk, brush this mixture over the pastries, and sprinkle coarse sugar on top.
- Bake the puff pastry: Bake at 400°F (200°C) for 12 to 15 minutes until puffed and golden. Adjust temperature to 375°F (190°C) if your oven runs hot. Let cool completely before filling.
- Make the mascarpone frosting: Whip cold heavy cream with powdered sugar until soft peaks form. Add lemon zest (optional), mascarpone cheese, and vanilla extract, then whip until smooth and creamy.
- Prepare the lemon curd: Beat butter, sugar, and lemon zest in a mixer until light and fluffy. Add eggs one at a time fully incorporating each before adding the next. Stir in salt and lemon juice at low speed. Transfer mixture to a heavy-bottomed saucepan and cook over medium-low heat while stirring constantly until thick and creamy but not boiling; target 170°F. Remove from heat and chill in the refrigerator.
- Assemble the cream puffs: Cut around the scored lines on the puff pastries and gently press down the center. Pipe or spoon mascarpone frosting inside, top with lemon curd, then add mixed berries and dust with powdered sugar.
- Storage: Store cream puffs in the refrigerator for up to 2 days. Allow to come to room temperature before serving to avoid hardness in the pastry.
Notes
- Thaw puff pastry carefully to avoid tearing; microwave method is fastest.
- Use a heavy-bottom saucepan for lemon curd to prevent scorching.
- Don’t let the lemon curd boil, or it will curdle.
- Lemon zest in the frosting is optional but adds bright flavor.
- Best served the same day but can be refrigerated and brought to room temperature before serving.
- Lemon curd can be refrigerated up to 1 week or frozen up to 3 months if stored airtight.
Keywords: lemon cream puffs, mascarpone frosting, lemon curd, puff pastry dessert, berry topped cream puffs
