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Mascarpone & lemon cream puffs

Method

  • To make the choux pastry, gently cook the milk with 1 tbsp sugar, the butter and salt until dissolved.
  • Add the flour and cook, vigorously stirring with a wooden spoon until a ball is formed and the base of the pot is lightly crusted. Remove from the heat and cool a little.
  • Then add the eggs, one at a time, beating vigorously between each addition.
  • Lightly whip the cream in a large bowl. Then fold in the mascarpone with 1 tspn grated lemon rind, a squeeze of lemon juice and 1 tspn sugar, being careful not to curdle. Taste for sweetening and add the honey if needed.
  • Heat the oil to 180°C in a large heavy-bottomed pot (or deep fryer).
  • Drop tablespoons of the dough into the hot oil and fry until golden, being careful not to overcrowd. Drain well on kitchen paper towels and set aside to cool a little.
  • When cool enough to handle, cut the puffs in half and stuff with the mascarpone mixture.
  • Arrange the puffs on individual plates (or one serving plate) and serve sprinkled with icing sugar.

Ingredients

  • 3/4 cup milk
  • white sugar
  • 100 gm unsalted butter
  • a pinch of salt
  • 3/4 cup plain flour
  • 4 eggs
  • 125 ml cream
  • 250 gm mascarpone
  • ½ lemon
  • 1-2 tbsp honey
  • 6 cups vegetable oil
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm