1. Prepare the Cream Puff Shells
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the Dough:
- In a medium saucepan, bring the water and butter to a boil over medium heat. Stir occasionally until the butter is completely melted.
- Add the flour and salt all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. This should take about 1-2 minutes.
- Incorporate the Eggs:
- Remove the pan from heat and let the mixture cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.
- Pipe the Dough:
- Transfer the dough to a piping bag fitted with a large round tip (or simply cut the tip off a piping bag).
- Pipe small mounds (about 1 ½ inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Shells:
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and puffed up. Avoid opening the oven door during baking to prevent the puffs from collapsing.
- Once baked, turn off the oven and leave the puffs inside for an additional 5 minutes to dry out. Remove from the oven and cool completely on a wire rack.
2. Prepare the Lemon Mascarpone Filling
- Whip the Cream:
- In a large mixing bowl, beat the heavy cream until soft peaks form.
- Mix the Mascarpone Filling:
- In another bowl, whisk together the mascarpone cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and well combined.
- Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
- Chill the Filling:
- Refrigerate the filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
3. Prepare the Lemon Glaze
- Mix the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- If the glaze is too thick, add a tablespoon of water at a time until you reach the desired consistency. The glaze should be thick but pourable.
4. Assemble the Cream Puffs
- Fill the Shells:
- Once the cream puff shells are completely cool, use a sharp knife to cut a small slit in the side of each puff or use a small piping tip to create a hole.
- Fill a piping bag fitted with a small round tip with the lemon mascarpone filling.
- Pipe the filling into each puff until they are generously stuffed.
- Glaze the Puffs:
- Drizzle the lemon glaze over the filled cream puffs. Let the glaze set for a few minutes.
- Garnish:
- Sprinkle a little lemon zest on top of each puff and garnish with fresh mint leaves if desired.
Tips for Success
- Make Ahead: You can prepare the cream puff shells and mascarpone filling a day in advance. Just fill and glaze them right before serving.
- Storage: Store filled cream puffs in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh but can be kept for a short time.
- Texture: If you find that your cream puffs are too soft after baking, they may need a bit more time in the oven. Ensure they’re fully dried out before removing them.
- Variations: Feel free to experiment with different citrus flavors or add a touch of your favorite liqueur to the mascarpone filling for a unique twist.
These Lemon Cream Puffs with Mascarpone Filling are sure to impress with their zesty lemon flavor and creamy texture. The combination of light pastry and rich filling makes them a perfect dessert for any occasion. Enjoy crafting these delightful treats and watch as they bring a burst of sunshine to your table!