Description
Delicate limoncello mascarpone profiteroles blend Italian citrus charm with creamy elegance, creating a sophisticated dessert that dances between zesty and sweet. Crisp choux pastry shells cradle luxurious mascarpone filling, promising a delightful journey through Mediterranean flavors you’ll savor with pure culinary joy.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup water
- 8 ounces (226 grams) mascarpone cheese, softened
- 1/2 cup heavy cream
Pastry Base:
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
Flavoring and Finishing:
- 1/4 cup limoncello
- 1 cup powdered sugar
- 1/4 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 teaspoon limoncello (optional)
- Zest of 1 lemon
- Extra lemon zest (for garnish)
Instructions
- Prepare the oven to 425F (220C) and line a baking sheet with parchment paper, ensuring an even surface for pastry placement.
- In a saucepan, combine water, butter, and salt, heating until the mixture reaches a rolling boil over medium heat.
- Immediately dump flour into the boiling liquid, stirring energetically until the mixture transforms into a cohesive, smooth ball that cleanly separates from the pan’s sides.
- Remove from heat and allow slight cooling. Incorporate eggs individually, vigorously mixing after each addition until the dough becomes glossy and uniform.
- Transfer the choux pastry into a piping bag with a large round tip, creating uniform 1-inch mounds on the prepared baking sheet.
- Roast at 425F for 10 minutes, then reduce temperature to 375F and continue baking for 15 minutes until profiteroles achieve a light golden color and puffy texture. Cool completely on a wire rack.
- Whip heavy cream until soft peaks form. In a separate bowl, blend mascarpone, limoncello, powdered sugar, and lemon zest until silky smooth.
- Gently fold whipped cream into the mascarpone mixture, creating a delicate, airy filling.
- Using a small pastry tip or syringe, carefully inject each cooled profiterole with the limoncello mascarpone cream.
- Craft a glaze by whisking powdered sugar with lemon juice and optional limoncello until achieving a smooth, pourable consistency.
- Drizzle glaze over filled profiteroles, then garnish with additional lemon zest or a light powdered sugar dusting for an elegant finish.
Notes
- Create choux pastry with precise temperature control to ensure perfect puffiness and crisp exterior without burning.
- Whip cream and mascarpone mixture gently to maintain light, airy texture and prevent deflating the delicate filling.
- Use room temperature eggs for smoother choux pastry integration and more consistent dough structure.
- Pipe profiterole mounds uniformly for even baking and professional-looking presentation.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 19 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 110 mg