I love serving platters of mini desserts so everyone can taste a little of everything without feeling guilty. These puffs are a perfect addition to a dessert platter. The puffs themselves can be made in advance and stored in an airtight container for up to a week, ready to be filled and served.
Preheat oven to 210°C (410°F). Line two oven trays with baking paper.
Put the butter and water into a medium saucepan and heat until the butter is melted and the mixture is boiling. Add the plain flour and baking powder all at once and stir quickly with a wooden spoon. Keep stirring until the mixture pulls away from the sides of the saucepan and forms a smooth ball. Remove from the heat and cool slightly.
Using an electric mixer, beat the eggs into the dough, one at a time, ensuring each egg is incorporated before you add the next egg. Beat until thick and glossy.
Place tablespoon size dollops of batter onto the prepared oven trays, leaving a 2 cm (0.8 in) gap between each one. Place into the oven and cook for 5 minutes, then lower the heat to 180°C (350°F) and cook for a further 35 minutes, or until puffed and golden. Turn the oven off, use a knife to make a small slit into the base of each puff (this releases the steam), turn upside down and return to the oven for 20 minutes to dry out in the residual heat. Cool.
Meanwhile to make the lemon mascarpone, whip the cream until stiff peaks form. Set aside. Beat the mascarpone, sugar, curd and extract together until smooth. Fold in the whipped cream.
Cut the puffs in half and fill with the lemon mascarpone cream.
Dust with icing sugar and serve.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Freezer tip: You can make a stack of these, and freeze, unfilled, for up to 3 months. Defrost and crisp them up in a warm oven to rejuvenate them. They’ll be as good as if you had just made them ready to fill as needed.
This recipe was featured in Food For Sharing Italian Style.
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