Description
Delightful lemon cream puffs featuring light and 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. Perfectly balanced with sweet and citrusy flavors, these cream puffs make a refreshing and elegant dessert.
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 Puff Pastry: Thaw the puff pastry by leaving it at room temperature for 30 to 40 minutes, or microwave wrapped in paper towels for 15 seconds on each side until soft and pliable.
- Prepare Pastry Rectangles: Cut the thawed puff pastry into 6 rectangles approximately 4.5×3.5 inches. Place them on a baking sheet lined with parchment paper or silicone mat.
- Score Pastries: Lightly score the top of each pastry rectangle with a knife, being careful not to cut through completely. This allows for pressing down later to create space for filling.
- Brush and Sprinkle: Whisk together the egg and milk, then brush this mixture over each pastry rectangle. Sprinkle coarse sugar evenly on top.
- Bake Pastries: Bake the pastries at 400°F (200°C) for 12 to 15 minutes or until puffed up and golden. For ovens that run hot or convection ovens, bake at 375°F (190°C) adjusting time as needed. Allow the pastries to cool completely before filling.
- Make Mascarpone Frosting: Whip the cold heavy cream and powdered sugar until soft peaks form. Optionally add lemon zest. Add mascarpone cheese and vanilla extract, then whip again until the mixture is smooth and creamy.
- Prepare Lemon Curd: Beat unsalted 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 on low speed; the mixture may look curdled, which is normal.
- Cook Lemon Curd: Transfer mixture to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly and not allowing it to boil. Cook until mixture thickens and reaches 170°F, then remove from heat and transfer to a heatproof bowl. Cool and refrigerate.
- Assemble Cream Puffs: Using a knife, cut around the previously scored lines on the puff pastries and gently press the center down. Pipe or spoon mascarpone frosting into the center of each puff, then top with lemon curd. Garnish with mixed berries and dust with powdered sugar.
- Storage: Store assembled pastries in the refrigerator for up to 2 days. For best texture, bring to room temperature before serving.
Notes
- Ensure the heavy cream is very cold before whipping to achieve proper peaks.
- Do not allow the lemon curd to boil during cooking to avoid curdling.
- Thaw puff pastry gently to prevent tearing or over-softening.
- Cooling the pastries completely before filling prevents sogginess.
- Lemon zest in the frosting is optional but adds a lovely citrus aroma.
- The lemon curd can be refrigerated for up to one week or frozen for up to three months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: lemon cream puffs, mascarpone frosting, lemon curd, puff pastry dessert, berry topped cream puffs, homemade lemon curd, elegant desserts
