Lemon Cream Puffs with Mascarpone Filling

Prepare the Lemon Cream:

Heat Milk and Lemon Zest:

Heat 1/2 liter of milk with the zest of 1 lemon until warm, but do not boil.

Let it cool to room temperature to infuse the lemon flavor into the milk.

Mix Eggs and Sugars:

In a bowl, whisk together 2 eggs, 120 grams of sugar, and 10 grams of vanilla sugar until well combined.

Add Cornstarch:

Add 50 grams of cornstarch to the egg mixture and mix until smooth.

Cook the Cream:

Slowly add the cooled milk mixture to the egg mixture, whisking constantly to prevent lumps.

Once thickened, remove from heat and let it cool.

Prepare the Choux Pastry: