Cream Puffs Filled With Lemon Mascarpone Cream
Makes approximately 60 mini cream puffs
1 batch of mini cream puffs
1 1/4 cups (10 ounces) heavy whipping cream
3 tablespoons granulated sugar
8 ounces mascarpone
5 ounces lemon curd
2. Make the cream filling: In a medium-size mixing bowl beat the cream and sugar until soft peaks form. Place the bowl in the refrigerator.
3. In a second medium-size mixing bowl stir together the mascarpone and the lemon curd until they are well blended.
4. Remove the whipped cream from the refrigerator and gently fold it into the lemon curd mixture until it is smooth and incorporated. If you accidentally overwork the mixture it will look grainy or like it is separating. To fix the filling, just stir in about 1 tablespoon of cream with a rubber spatula, and stir just until the mixture has smoothed out again. Place the finished cream in the refrigerator for about 15 minutes to chill slightly.
5. Fill the cream puffs: When you are ready to serve the cream puffs, transfer the filling to a pastry bag fitted with a 1/4-inch round tip. Insert the tip of the pastry bag into the base of each puff and fill.