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A crisp, flaky puff pastry filled with light mascarpone frosting and zesty lemon curd, topped with fresh mixed berries and powdered sugar—a perfect treat for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 sheet of puff pastry
  • 1 egg
  • 2 tablespoons milk
  • 1/3 cup coarse sugar (66 g)
  • 3/4 cup cold heavy whipping cream (177 ml)
  • 2/3 cup powdered sugar (82 g)
  • 1 teaspoon vanilla extract
  • 3/4 cup mascarpone cheese (169 g)
  • 1 tablespoon lemon zest (optional)
  • 3 tablespoons lemon zest
  • 1/4 cup fresh lemon juice (60 ml)
  • 1/3 cup granulated sugar (66 g)
  • 3 tablespoons unsalted butter, softened (42 g)
  • 2 large eggs
  • 1/8 teaspoon salt
  • 1 cup mixed fresh berries
  • Powdered sugar, for dusting

Instructions

  1. Thaw puff pastry at room temperature for 30–40 minutes until pliable or microwave wrapped in a paper towel for 15 seconds per side until pliable enough to open without tearing.
  2. Roll or unfold the pastry sheet and cut into six rectangles (~4.5 x 3.5 inches); place on a parchment-lined baking sheet.
  3. Lightly score the top of each rectangle without cutting through to create a shallow well after baking.
  4. Beat the egg with milk, brush the tops of the pastries, and sprinkle with coarse sugar.
  5. Bake at 400°F (200°C) for 12–15 minutes (or 375°F/190°C for hot/convection ovens) until puffed and golden; let cool completely.
  6. Keep heavy cream very cold, then whip it with powdered sugar until soft peaks form.
  7. Add lemon zest (optional), mascarpone, and vanilla to the whipped cream and whip briefly until smooth; chill if not using immediately.
  8. Beat butter, sugar, and lemon zest until light and fluffy, then add eggs one at a time, mixing well after each addition.
  9. Stir in salt and lemon juice, pour the mixture into a heavy-bottom saucepan, and cook over medium-low heat, stirring constantly until thick and about 170°F; do not boil.
  10. Remove lemon curd from heat, cool completely, and refrigerate until set.
  11. Cut and press down the centers of the baked pastries along the scored lines to form wells.
  12. Pipe or spoon mascarpone frosting into each well, add a dollop of chilled lemon curd, and scatter mixed berries on top.
  13. Dust the assembled pastries with powdered sugar.

Notes

Ensure cream and mascarpone are very cold before whipping for best texture., Do not over-whip mascarpone frosting; stop once smooth and holdable., Cook lemon curd slowly with constant stirring to avoid curdling; remove before boiling., If puff pastry does not puff evenly, gently push down the middle while warm to create filling cavities., Use coarse sugar or turbinado for topping to maintain crunchy texture., Let pastries sit at room temperature for 10–15 minutes before serving to soften layers and enhance flavors., Store assembled pastries in an airtight container in fridge for up to 2 days; warm to room temperature before serving., Lemon curd keeps up to 1 week refrigerated or 3 months frozen., Mascarpone frosting can be refrigerated for up to 24 hours; stir gently if separated., Re-crisp softened puff pastry in the oven at 300–325°F (150–160°C) for 5–8 minutes before filling., Avoid microwaving filled pastries to prevent sogginess.

Nutrition

Find it online: https://gingerbaking.com/lemon-cream-puffs-with-lemon-fillings/