Description
Limoncello Profiteroles with Mascarpone. These delightful little puffs are like tiny clouds of happiness, filled with a creamy, zesty surprise that dances on your taste buds. The first time I made them, I was captivated by how the bright, citrusy flavor of limoncello paired perfectly with the rich, velvety mascarpone cream.
Ingredients
Scale
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ¼ cup powdered sugar
- ¼ cup limoncello
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Make the choux pastry by combining water and butter in a saucepan, bringing it to a boil, then adding flour and salt.
- Stir the mixture until it forms a ball and pulls away from the sides of the pan.
- Let the dough cool slightly before adding eggs one at a time, mixing well after each addition.
- Pipe the dough onto a baking sheet and bake at 425°F for 10 minutes, then reduce the temperature and bake until golden.
- Prepare the mascarpone filling by whipping together mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and vanilla until soft peaks form.
- Cut a small slit in each cooled profiterole and fill with the mascarpone cream.
- Dust with powdered sugar before serving.
Notes
- Use room temperature eggs for better mixing.
- Don’t open the oven door while baking to prevent collapsing.
- Fill profiteroles just before serving to maintain crispiness.
- Store unfilled profiteroles in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 profiterole
- Calories: 150-200
- Sugar: 5-7 grams
- Sodium: varies
- Fat: 10-12 grams
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0 grams
- Carbohydrates: 15-20 grams
- Fiber: varies
- Protein: 2-3 grams
- Cholesterol: varies