Description
These Limoncello Mascarpone Profiteroles are a delightful twist on the classic French choux pastry. Filled with a luscious mascarpone cream infused with zesty Limoncello, these light, airy treats are perfect for any occasion. The combination of lemon and mascarpone is refreshing, and the hint of Limoncello adds an extra layer of flavor.
Ingredients
Scale
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For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon granulated sugar
- 4 large eggs
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For the Limoncello Mascarpone Cream:
- 1 cup mascarpone cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons Limoncello (or more to taste)
- Zest of 1 lemon
- 1 teaspoon vanilla extract
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For the Garnish:
- Powdered sugar (for dusting)
- Fresh mint leaves (optional, for decoration)
Instructions
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Make the Choux Pastry:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium saucepan, bring the water, butter, salt, and sugar to a boil over medium-high heat.
- Once the butter has melted and the mixture is boiling, remove from heat and quickly stir in the flour until the mixture forms a smooth dough.
- Return the saucepan to low heat and continue stirring the dough for 1-2 minutes to dry it out slightly.
- Remove from heat and let it cool for about 5 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds (about 1-1.5 inches in diameter) onto the prepared baking sheet.
- Bake for 25-30 minutes or until the profiteroles are golden brown and puffed. Avoid opening the oven door during the first 20 minutes to allow them to rise properly.
- Once baked, allow the profiteroles to cool completely on a wire rack.
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Make the Limoncello Mascarpone Cream:
- In a medium bowl, combine the mascarpone cheese, heavy cream, powdered sugar, Limoncello, lemon zest, and vanilla extract.
- Whisk together until smooth and fluffy. If you want a thicker consistency, you can refrigerate the mixture for 10-15 minutes before using.
- Taste and adjust the amount of Limoncello for your preferred level of flavor.
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Assemble the Profiteroles:
- Once the choux pastry has cooled, cut each profiterole in half horizontally.
- Fill a piping bag with the Limoncello mascarpone cream and pipe a generous amount onto the bottom half of each profiterole.
- Place the top half of the profiterole on top, sandwiching the cream inside.
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Garnish and Serve:
- Dust the filled profiteroles with powdered sugar for an elegant touch.
- Optionally, garnish with fresh mint leaves or a thin strip of lemon zest for a burst of color and freshness.
- Serve immediately or refrigerate until ready to serve. Enjoy the perfect balance of light choux pastry and creamy, zesty mascarpone filling!
Notes
- Storage: These profiteroles are best served fresh, but you can store them in an airtight container in the fridge for up to 1-2 days. If stored for longer, the choux pastry may lose its crispness.
- Variation: If you don’t have Limoncello, you can use another lemon liqueur or just fresh lemon juice for a non-alcoholic version.
- Tip: Be sure to let the profiteroles cool completely before filling them to prevent the cream from melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 profiterole
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg