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.
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