Lemon cream puffs with lemon fillings
Discover how to make Lemon cream puffs with lemon fillings. A delicious recipe with detailed instructions.
30
Prep Time
25
Cook Time
55
Total Time
6
Servings
⏱ Cooking Timer
Minutes : Seconds
Why You'll Love This Recipe
Discover how to make Lemon cream puffs with lemon fillings. A delicious recipe with detailed instructions.
Ingredients
Instructions
Step 1
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
2. Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thickness. Cut into 12 equal rectangles (about 3x4 inches each).
Step 3
3. In a small bowl, whisk together the egg and milk. Brush this egg wash over each pastry rectangle.
Step 4
4. Sprinkle coarse sugar evenly over the egg-washed pastries. Place on prepared baking sheet and bake for 20-25 minutes until puffed and golden brown. Remove and cool completely on a wire rack.
Step 5
5. While pastries bake, make the lemon curd: In a medium saucepan, whisk together lemon zest, lemon juice, granulated sugar, eggs, and salt. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 5-7 minutes).
Step 6
6. Remove from heat and stir in butter until melted and incorporated. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour.
Step 7
7. For the mascarpone frosting: In a large bowl, beat cold whipping cream with powdered sugar and vanilla until soft peaks form. In a separate bowl, beat mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until combined. Add lemon zest if using.
Step 8
8. To assemble: Split each cooled pastry rectangle in half horizontally. Spoon about 1 tablespoon of lemon curd onto the bottom half. Pipe or spoon mascarpone frosting over the curd. Top with mixed berries and the pastry top.
Step 9
9. Dust with powdered sugar and serve immediately.
You Must Know
- ✓Ensure puff pastry is cold when working with it for the flakiest results
- ✓Strain the lemon curd for the smoothest texture
- ✓Don't overfill the pastries or they'll be difficult to eat
Chef's Notes
Ensure puff pastry is cold when working with it for the flakiest results
Strain the lemon curd for the smoothest texture
Don't overfill the pastries or they'll be difficult to eat
Serving Suggestions
Serve these elegant pastries with afternoon tea or coffee. They're perfect for spring brunches, bridal showers, or as a refreshing dessert after a heavy meal. Pair with a glass of sparkling wine for a special occasion.
Nutritional Info (Per Serving)
480
Calories
6g
Protein
48g
Carbs
31g
Fat
Tags
Lily
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More Dessert Recipes
Lemon cream puffs with lemon fillings
Discover how to make Lemon cream puffs with lemon fillings. A delicious recipe with detailed instructions.
Ingredients (17)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to about 1/8-inch thickness. Cut into 12 equal rectangles (about 3x4 inches each).
- In a small bowl, whisk together the egg and milk. Brush this egg wash over each pastry rectangle.
- Sprinkle coarse sugar evenly over the egg-washed pastries. Place on prepared baking sheet and bake for 20-25 minutes until puffed and golden brown. Remove and cool completely on a wire rack.
- While pastries bake, make the lemon curd: In a medium saucepan, whisk together lemon zest, lemon juice, granulated sugar, eggs, and salt. Cook over medium-low heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in butter until melted and incorporated. Strain through a fine-mesh sieve into a bowl. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 1 hour.
- For the mascarpone frosting: In a large bowl, beat cold whipping cream with powdered sugar and vanilla until soft peaks form. In a separate bowl, beat mascarpone cheese until smooth. Gently fold the whipped cream into the mascarpone until combined. Add lemon zest if using.
- To assemble: Split each cooled pastry rectangle in half horizontally. Spoon about 1 tablespoon of lemon curd onto the bottom half. Pipe or spoon mascarpone frosting over the curd. Top with mixed berries and the pastry top.
- Dust with powdered sugar and serve immediately.
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