Limoncello Mascarpone Profiteroles
Light, airy, and bursting with citrusy goodness, Limoncello Mascarpone Profiteroles are the perfect combination of elegance and indulgence. These delicate choux pastry puffs are filled with a luscious limoncello-infused mascarpone cream and drizzled with a silky glaze. They’re fancy enough for a dinner party yet easy enough to whip up for a weekend treat. Trust me, one bite and you’ll be hooked!
Why You’ll Love Limoncello Mascarpone Profiteroles
Delightfully Light & Airy The choux pastry is crisp on the outside and perfectly hollow inside, ready to soak up all that creamy filling.
Zesty & Refreshing The limoncello gives just the right amount of citrusy zing, balancing the richness of the mascarpone.
Elegant Yet Easy They look fancy but don’t require advanced baking skills—just follow the steps, and you’ll be golden!
Perfect for Any Occasion Whether for a fancy brunch, a dinner party, or just because, these profiteroles always impress.
Make-Ahead Friendly Bake the shells in advance and fill them just before serving for stress-free prep.
Ingredients
Ingredients in Limoncello Mascarpone Profiteroles
For the Choux Pastry:
Butter Adds richness and helps create that perfect crisp shell.
Water The key to steam formation, which puffs up the dough.
Flour The structure-builder for the pastry.
Eggs Provide stability and give the profiteroles their signature texture.
Salt Enhances the overall flavor.
For the Limoncello Mascarpone Filling:
Mascarpone Cheese The rich, creamy heart of the filling.
Heavy Cream Whipped to perfection for a light and fluffy texture.
Limoncello Brings a bright, citrusy kick.
Powdered Sugar Sweetens the filling without making it grainy.
Lemon Zest Intensifies the fresh lemony flavor.
Vanilla Extract Adds warmth and depth to the filling.
For the Glaze:
Powdered Sugar The base for a smooth, sweet glaze.
Limoncello Adds a touch of citrus and enhances the flavor.
Lemon Juice Balances the sweetness with a refreshing tang.
Instructions
Make the Choux Pastry In a saucepan, heat butter, water, and salt until melted and simmering. Add flour all at once, stirring vigorously until a dough forms and pulls away from the sides. Let cool slightly.
Incorporate the Eggs Beat in the eggs one at a time until the dough is smooth and glossy. It should hold its shape when piped.
Pipe & Bake Pipe small rounds onto a lined baking sheet, spacing them apart. Bake at 200°C (400°F) until puffed and golden brown. Let cool completely.
Prepare the Limoncello Mascarpone Filling Beat mascarpone, powdered sugar, vanilla, and limoncello until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture. Stir in lemon zest.
Fill the Profiteroles Slice each cooled profiterole in half or poke a hole in the bottom. Pipe or spoon the limoncello mascarpone filling inside.
Make the Glaze Whisk together powdered sugar, limoncello, and lemon juice until smooth. Drizzle over the filled profiteroles.
Chill & Serve Let the profiteroles chill for 15 minutes before serving to allow the flavors to meld.
Nutrition Facts
Servings 10 profiteroles
Calories per serving Approx. 220 kcal
Preparation Time
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
How to Serve Limoncello Mascarpone Profiteroles
- With fresh berries for a pop of color and flavor.
- Dust with powdered sugar for a classic finish.
- Drizzle with white chocolate for an extra decadent touch.
- Pair with espresso or limoncello for the ultimate Italian dessert experience.
Additional Tips
- Make sure your choux dough cools slightly before adding eggs to prevent scrambling.
- For a non-alcoholic version, replace limoncello with lemon juice and a bit of honey.
- Store unfilled profiteroles in an airtight container for up to 2 days and fill them just before serving.
- Use a piping bag for a professional look, but a spoon works just as well for filling.
FAQ’s
1. Can I make the choux pastry ahead of time?
Yes! Bake the shells and store them in an airtight container for up to 2 days.
2. Can I freeze profiteroles?
Absolutely! Freeze unfilled choux shells, then reheat in the oven for a few minutes before filling.
3. What can I use instead of limoncello?
Lemon juice with a touch of honey or simple syrup works well.
4. How do I prevent my choux pastry from collapsing?
Bake them long enough and don’t open the oven door too soon!
5. Can I use cream cheese instead of mascarpone?
Yes, but mascarpone gives a creamier, more authentic texture.
6. Why is my filling too runny?
Overbeating the mascarpone or using warm ingredients can cause this. Chill the mixture if needed.
7. Can I fill profiteroles in advance?
It’s best to fill them just before serving to keep them from getting soggy.
8. How do I know when choux pastry is ready?
They should be golden, crisp, and feel hollow inside when tapped.
9. Can I use store-bought profiteroles?
Yes! Just fill them with your homemade mascarpone mixture.
10. Can I make these mini-sized?
Absolutely! Just pipe smaller rounds and adjust the baking time accordingly.
Conclusion
Limoncello Mascarpone Profiteroles are the perfect balance of light, airy pastry and rich, creamy citrus filling. Whether you’re making them for a special occasion or just treating yourself, these elegant little desserts are guaranteed to impress. With their bright lemon flavor and melt-in-your-mouth texture, they’ll quickly become a favorite in your dessert rotation!
PrintLimoncello Mascarpone Profiteroles
A luxurious twist on traditional profiteroles, these delicate choux pastries are filled with a velvety limoncello mascarpone cream and finished with a bright lemon glaze. A perfect balance of tangy citrus and creamy indulgence makes this dessert both sophisticated and irresistibly light.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 20 profiteroles
- Category: Dessert
- Method: Baking
- Cuisine: Italian/Modern Fusion
- Diet: Vegetarian
Ingredients
For the Choux Pastry:
• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
For the Limoncello Mascarpone Cream:
• 8 oz mascarpone cheese, softened
• 1/2 cup heavy cream
• 1/4 cup limoncello
• 1/4 cup powdered sugar
• Zest of 1 lemon
For the Lemon Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• (Optional) 1 teaspoon limoncello
For Garnish:
• Extra lemon zest or a dusting of powdered sugar
Instructions
1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
3. Add the flour all at once and stir vigorously until the mixture forms a smooth ball that pulls away from the sides.
4. Remove from heat and let cool slightly. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. Spoon the choux pastry into a piping bag fitted with a large round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet.
6. Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 15 minutes until the profiteroles are puffed and lightly golden. Allow to cool completely on a wire rack.
7. For the filling, whip the heavy cream until soft peaks form. In a separate bowl, combine mascarpone, limoncello, powdered sugar, and lemon zest until smooth. Gently fold the whipped cream into the mascarpone mixture.
8. Using a small pastry tip or a syringe, fill each cooled profiterole with the limoncello mascarpone cream.
9. For the glaze, mix powdered sugar with lemon juice (and limoncello, if using) until smooth and pourable. Drizzle over the filled profiteroles.
10. Garnish with extra lemon zest or a light dusting of powdered sugar before serving.
Notes
• Ensure the choux pastry dough is smooth and well-incorporated with eggs to achieve a light texture.
• Fill the profiteroles just before serving to prevent them from becoming soggy.
• The glaze consistency can be adjusted by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker drizzle.
• For an extra burst of flavor, chill the mascarpone cream for 30 minutes before filling.
Nutrition
- Serving Size: 1 profiterole (approx 80g)
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
