Lemon Mascarpone Cream Puffs

makes 12 cream puffs

recipe adapted from La Fuji Mama

prep time: 30 min / cook time: 22-25 min

CREAM PUFF INGREDIENTS

1 c water

1/2 c butter

1 c all-purpose flour

1/4 tsp salt

4 large eggs

LEMON MASCARPONE CREAM INGREDIENTS

1 1/4 c heavy whipping cream (10 oz)

3 tbsp sugar

1 c mascarpone (8 oz)

2/3 c lemon curd (5 oz)

CREAM PUFF INSTRUCTIONS

• Preheat oven to 400˚ F.

• In a small bowl, whisk together the flour and salt.

* I skipped this step.

• In a saucepan over medium-high heat, bring the water to a boil.

• Add butter.

• When the butter has melted, add the flour and salt mixture all at once and stir vigorously. Cook and stir until the mixture forms a ball that doesn't separate.

• Remove from the heat and cool slightly, about 1 minute.

• Add eggs, one at a time, beating after each one until the dough is smooth.

• Drop heaping tablespoons of dough about 2" apart onto a greased baking sheet or transfer the batter to a pastry bag with a round tip and pipe circles about 2" in diameter and about 1" apart onto greased baking sheets.

• Bake the puffs for about 22-25 minutes until they are golden brown and puffy.

• Remove the cream puffs from the oven and cool on a cooling rack.

LEMON MASCARPONE CREAM INSTRUCTIONS

• In an electric mixer, beat the cream and sugar until soft peaks form. Place the bowl in the refrigerator.

• In a medium sized mixing bowl, stir together the mascarpone and the lemon curd until they are well blended.

• Remove the whipped cream from the refrigerator and gently fold it into the lemon curd mixture until it is smooth and incorporated.

* If you accidentally overwork the mixture it will look grainy or like it is separating. To fix the filling, just stir in about 1 tbsp of cream with a rubber spatula and stir just until the mixture has smoothed out again.

• Place the finished cream in the refrigerator for about 15 minutes to chill slightly.

ASSEMBLY INSTRUCTIONS

• Transfer the filling to a pastry bag fitted with a 1/4" round tip.

• Insert the tip of the pastry bag into the base of each puff and fill.

** ADDIECAKES' NOTES **

• I piped out the cream puffs onto parchment paper for easy clean up.

• To keep the sizes consistent, I draw 2" circles on the back side of the parchment paper.

• If you make smaller cream puffs, adjust the baking time accordingly.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING