Lemon Cream Puffs with Mascarpone Filling

Preheat your oven to 180°C (356°F).

Using a piping bag or a spoon, place small mounds of dough onto a greased baking sheet.

Brush the tops with a beaten egg for a shiny finish.

Bake in the preheated oven for 30-35 minutes or until golden brown and puffed up.

Prepare the Mascarpone Filling:

In a bowl, beat 1 cup of mascarpone cheese until smooth and creamy.

Assemble the Cream Puffs:

Once the choux pastry puffs have cooled, cut them in half and fill them with a spoonful of lemon cream and a dollop of mascarpone.

Serve immediately or store in the refrigerator until ready to serve.