Lemon Cream Puffs with Mascarpone Filling

Ingredients

For the Lemon Cream:

Skin of 1 lemon (zest only)

2 eggs

120 grams (4.2 oz) sugar

10 grams (1 teaspoon) vanilla sugar

50 grams (1.7 oz) cornstarch

For the Choux Pastry:

100 ml (1/2 glass) water

80 grams (6 tablespoons) butter

120 grams (4.2 oz) flour

3-4 eggs (depending on size)

For the Mascarpone Filling:

250 grams (8.8 oz) mascarpone

Directions