Lemon Cream Puffs
Low-fat curd makes the filling, which is rich in content in conventional cream puffs, nice and light and the pastry particularly digestible. A dash of cream is also included and, together with quark and eggs, makes for a good portion of protein.
The cream puffs with fresh berries are colourful and particularly rich in vitamins. Simply fold 2-3 tablespoons of raspberries, blueberries, currants or a berry mixture into the whipped cream.
(Percentage of daily recommendation)
|Calorie||285 kcal||(14 %)|
|Protein||14 g||(14 %)|
|Fat||13 g||(11 %)|
|Carbohydrates||26 g||(17 %)|
|Sugar added||12 g||(48 %)|
|Roughage||0.5 g||(2 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.9 μg||(5 %)|
|Vitamin E||0.8 mg||(7 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||3.1 mg||(26 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||36 μg||(12 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||10.4 μg||(23 %)|
|Vitamin B₁₂||1.1 μg||(37 %)|
|Vitamin C||2 mg||(2 %)|
|Potassium||163 mg||(4 %)|
|Calcium||108 mg||(11 %)|
|Magnesium||16 mg||(5 %)|
|Iron||1 mg||(7 %)|
|Iodine||11 μg||(6 %)|
|Zinc||0.9 mg||(11 %)|
|Saturated fatty acids||7.2 g|
|Uric acid||8 mg|
Boil 100 ml (approximately 1/2 cup) water, salt and butter in a pot.
Sift the flour into a bowl, then add to the pot, stirring constantly.
Take off the heat and stir with a wooden spoon until batter is smooth, then transfer to a bowl.
Using dough hook of a hand mixer, beat eggs into batter, one at a time. Beat in baking powder.
Line a baking sheet with parchment paper. Place 6 equal portions of batter onto sheet, using 2 tablespoons to scoop out batter. Bake on middle rack of preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 450°F) until puffed and golden, 20-25 minutes.
Remove from oven and immediately cut in half horizontally. Let cool on cooling racks.
Soak the gelatin in cold water for 10 minutes. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze about 4 tablespoons of lemon juice.
In a small pot, heat lemon juice until lukewarm, then remove from heat. Squeeze out gelatin and add to lemon juice, stirring to dissolve gelatin.
Stir in 2 tablespoons mascarpone to combine.
Add remaining mascarpone, the sugar and lemon zest and stir until smooth.
Beat whipping cream until stiff, then fold into mascarpone mixture. Refrigerate for 15 minutes.
Place mascarpone cream in a piping bag fitted with a large tip. Pipe onto the bottom halves of puffs and chill for an hour. Replace top halves, dust with powdered sugar and serve.