Description
Mascarpone and lemon curd puff pastries dance with elegant simplicity, blending Italian cream cheese and zesty citrus in a delicate French-inspired dessert. Crisp golden layers crackle with sweet-tangy filling, promising a sublime moment of pure culinary pleasure you’ll savor completely.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 3/4 cup mascarpone cheese (169 grams)
- 1 sheet store-bought puff pastry (or homemade)
- 1 cup mixed berries (blueberries, raspberries, or strawberries)
Pastry and Frosting Ingredients:
- 1 egg
- 2 tablespoons milk
- 1/3 cup coarse sugar (66 grams)
- 3/4 cup cold whipping cream (177 ml)
- 2/3 cup powdered sugar (82 grams)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional)
Lemon Curd Ingredients:
- 3 tablespoons lemon zest
- 1/4 cup lemon juice (60 ml)
- 1/3 cup granulated sugar (66 grams)
- 3 tablespoons unsalted butter (42 grams, room temperature)
- 1/8 teaspoon salt
- Powdered sugar for dusting
Instructions
- Prepare the oven at 375°F for convection or 400°F for conventional settings, ensuring optimal pastry baking temperature.
- Gently thaw puff pastry for 30-40 minutes, making it malleable for precise cutting and shaping.
- Transform pastry sheet into 6 elegant rectangular bases, trimming with precision to create uniform pastry shells.
- Delicately score each rectangle, establishing a decorative border without completely separating the layers.
- Enhance pastry surfaces with a luxurious egg wash, then sprinkle coarse sugar for a glistening, crisp exterior.
- Bake pastries until they rise majestically and turn golden, approximately 12-15 minutes, then allow to cool completely.
- Whip chilled heavy cream with powdered sugar until soft, cloud-like peaks emerge.
- Incorporate vanilla and mascarpone into the cream, blending until silky smooth, optional lemon zest adds brightness.
- Create lemon curd by creaming butter, sugar, and zest until light and fluffy in a mixing bowl.
- Gradually introduce eggs, followed by salt and lemon juice, maintaining a consistent mixture.
- Gently cook the mixture over medium-low heat, stirring constantly until it thickens to 170°F, avoiding boiling.
- Refrigerate lemon curd to achieve complete cooling and optimal consistency.
- Carefully depress the centers of cooled pastry shells, creating wells for filling.
- Pipe mascarpone frosting into pastry centers, crown with lemon curd, and garnish with fresh berries.
- Finish with a delicate dusting of powdered sugar and serve immediately for maximum enjoyment.
Notes
- Pastry Perfection: Ensure puff pastry is perfectly thawed but still cold for maximum flakiness and rise during baking.
- Temperature Trick: Use an instant-read thermometer when making lemon curd to prevent overcooking and ensure silky smooth texture.
- Zest Enhancement: Add extra lemon zest to both mascarpone frosting and lemon curd for a more intense citrusy flavor profile.
- Make-Ahead Magic: Prepare lemon curd and mascarpone frosting a day in advance to save time and allow flavors to develop.
- Prep Time: 50 minutes
- Cook Time: 12–15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 404
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 81 mg