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Limoncello Mascarpone Profiteroles

Limoncello Mascarpone Profiteroles
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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.

 

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

Find it online: https://www.cookflash.com/limoncello-mascarpone-profiteroles/