To celebrate the release of her new cook book, Food for Sharing Italian Style, Liliana Battle has shared her recipe for Lemon Mascarpone Cream Puffs with us — and they look incredible!
Released in April, Food for Sharing Italian Style showcases traditional and modern-day interpretations of Italian dishes, from pasta, meat, fish and vegetables to breakfasts, antipasti, pizzas, pies and show-stopping desserts.
Why not try making this show-stopping dessert for yourself?
Lemon Mascarpone Cream Puffs
125 g (4 oz) unsalted butter
250 ml (9 fl oz) water
150 g (5 oz) plain flour, sifted
1 ½ tsp baking powder, sifted
250 ml (9 fl oz) cream
250 g (9 oz) mascarpone
3 tbsp caster sugar
65 g (2.5 oz) store bought lemon curd
½ tsp vanilla extract
Icing sugar (confectioners’ sugar), for dusting
1. Preheat oven to 210°C (410°F). Line two oven trays with baking paper.
2. 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.
3. 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.
4. 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.
5. 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.
6. Cut the puffs in half and fill with the lemon mascarpone cream.
7. Dust with icing sugar and serve.
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.
Liliana Battle’s Food For Sharing Italian Style is available now through New Holland Publishers Australia.