Zesty Limoncello Mascarpone Profiteroles Recipe For Sweet Bliss

Sweet dreams come alive with these delicate Limoncello mascarpone profiteroles that dance between delicate pastry and zesty Italian charm.

Crisp choux pastry shells cradle a luxurious filling that whispers sophisticated citrus notes.

Each bite promises a delightful burst of creamy mascarpone blended with bright Limoncello liqueur.

The delicate puffs shimmer with a light sugar glaze that catches the light like culinary jewelry.

Elegant yet approachable, these profiteroles transform an ordinary dessert into a Mediterranean celebration.

Guests will swoon over these heavenly little clouds of pure indulgence.

Prepare to transport your taste buds straight to the sunny Amalfi Coast with this irresistible treat.

Limoncello Mascarpone Profiteroles: A Decadent Delight

• Boost Nutrition: Packed with protein from eggs and cottage cheese, these Mediterranean egg bites deliver a powerful nutritional punch perfect for health-conscious eaters.
• Customize with Ease: Swap ingredients or add your favorite Mediterranean herbs and vegetables to create a personalized breakfast or brunch dish that suits your taste.
• Meal Prep Champion: Prepare a batch ahead of time and store in the refrigerator for quick grab-and-go breakfasts during busy mornings, saving you precious time and energy.
• Crowd-Pleasing Flavor: Bursting with classic Mediterranean ingredients like feta, olives, and roasted red peppers, these egg bites offer a delightful taste experience that will impress family and friends.

Ingredients Behind Limoncello Mascarpone Profiteroles

• Water: The liquid base that helps create the steam for rising the pastry.
• Butter: Provides rich flavor and helps create a tender pastry texture.
• Flour: Gives structure to the choux pastry.
• Salt: Enhances the overall flavor of the pastry.

• Mascarpone Cheese: Creamy Italian cheese that creates a smooth and rich filling.
• Heavy Cream: Adds richness and helps create a light, fluffy texture.
• Powdered Sugar: Sweetens the filling and helps stabilize the cream.
• Limoncello: Italian lemon liqueur that adds a bright, citrusy flavor.
• Lemon Zest: Provides intense lemon flavor and aromatic notes.
• Vanilla Extract: Adds depth and complexity to the cream filling.

• Eggs: Bind the choux pastry and help create a light, airy texture.
• Powdered Sugar: Used for dusting the final dessert for a beautiful presentation.

Steps to Prepare Creamy Limoncello Mascarpone Profiteroles

Step 1: Create Choux Pastry Base

Heat water and butter in a medium saucepan until boiling. Remove from heat and rapidly stir in flour and salt, mixing until the mixture forms a smooth ball.

Let the dough cool slightly, then gradually incorporate eggs one by one, stirring until the mixture becomes glossy and uniform.

Step 2: Pipe and Shape Pastry Puffs

Transfer the choux pastry to a piping bag with a large round tip.

Carefully pipe small round mounds onto a parchment-lined baking sheet, keeping each puff about 2 inches apart. Preheat the oven to 425F (220C) during this process.

Step 3: Bake Golden Pastry Shells

Place the baking sheet in the preheated oven and bake for 20-25 minutes. Watch for a golden brown color and full puffing of the pastry.

Avoid opening the oven door during baking to maintain consistent heat. Once done, remove and let cool completely on a wire rack.

Step 4: Whip Limoncello Mascarpone Cream

• Mascarpone cheese
• Heavy cream
• Powdered sugar
• Limoncello
• Lemon zest
• Vanilla extract

Whip the ingredients until soft peaks form, creating a light and fluffy cream filling.

Step 5: Fill Pastry Shells

Carefully cut a small slit in the side of each cooled pastry shell.

Use a piping bag to fill each profiterole with the limoncello mascarpone cream until completely stuffed.

Step 6: Serve and Garnish

Dust the filled profiteroles with a delicate layer of powdered sugar.

Arrange on a beautiful serving plate and enjoy these elegant, zesty dessert treats perfect for special moments or sophisticated gatherings.

Pro Tips for Achieving Perfect Profiteroles Texture

• Stir choux pastry vigorously to create a smooth, glossy dough that ensures light and airy profiteroles.
• Keep oven door closed during baking to prevent profiteroles from deflating and maintain their beautiful puffed shape.
• Whip mascarpone mixture until soft peaks form for a luxurious, airy filling that spreads smoothly inside pastries.
• Use a small knife to create a clean slit for filling, ensuring even distribution of limoncello mascarpone cream in each profiterole.
• Allow choux pastry to cool completely before filling to prevent cream from melting and maintain structural integrity.

Flavorful Twists to Enhance Limoncello Profiteroles

• Gluten-Free Citrus Cream Puffs: Replace wheat flour with almond or rice flour for a celiac-friendly version. Use gluten-free baking blend to maintain the classic choux pastry texture.
• Dairy-Free Lemon Profiteroles: Swap mascarpone and heavy cream with coconut cream and dairy-free cream cheese. Add extra lemon zest to boost citrusy flavor and maintain richness.
• Orange Liqueur Alternative: Substitute limoncello with Grand Marnier or Cointreau for a different citrus profile. Adjust sugar levels to complement the orange-based liqueur's sweetness.
• Vegan Citrus Pastry Bites: Create choux pastry using aquafaba and plant-based butter. Fill with cashew cream blended with orange extract and maple syrup for a plant-based elegant dessert.

Pairing Ideas for Limoncello Mascarpone Profiteroles

• Pair Crisp Prosecco: Light, bubbly Italian sparkling wine complements the zesty limoncello and creamy mascarpone perfectly, cutting through the richness while enhancing the delicate lemon notes.
• Create Lemon Sorbet Companion: Serve a small scoop of tangy lemon sorbet alongside the profiteroles to amplify the citrus flavor and provide a refreshing palate cleanser between bites.
• Match Almond Biscotti: Serve delicate almond biscotti on the side to add a subtle crunch and nutty undertone that balances the creamy, soft texture of the profiteroles.
• Select Limoncello Shot: Offer a chilled shot of limoncello as a digestif, allowing guests to experience the pure essence of the liqueur that's already infused in the dessert cream.

Storage Advice for Keeping Profiteroles Fresh

• Store filled profiteroles in an airtight container in the refrigerator for up to 2 days. Cover gently with plastic wrap to prevent condensation from making the pastry soggy.
• Place unfilled pastry shells in a freezer-safe container, separating layers with parchment paper. Freeze for up to 1 month. Thaw at room temperature before filling.
• Crisp up cold pastry shells in a 300F oven for 5-7 minutes. Let cool slightly before refilling with fresh mascarpone cream.
• Keep the limoncello mascarpone cream in a sealed container in the refrigerator for maximum 24 hours. Whip briefly before using to restore texture.

FAQs

• What is choux pastry?

Choux pastry is a light, airy French pastry dough made from butter, water, flour, and eggs. It’s the base for profiteroles, eclairs, and other delicate pastries that puff up when baked.

• Can I make the profiterole cream ahead of time?

Yes, you can prepare the limoncello mascarpone cream up to 24 hours in advance. Store it covered in the refrigerator and whip briefly before filling the pastries to restore its fluffy texture.

• How do I know if my choux pastry is properly mixed?

The dough should form a smooth ball that pulls away from the pan’s sides and look glossy after adding eggs. When you lift the mixing spoon, the dough should form a smooth, inverted triangle shape.

Limoncello Mascarpone Profiteroles Recipe

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4.5 from 25 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Homemade limoncello mascarpone profiteroles sparkle with Italian elegance, blending delicate choux pastry and creamy mascarpone filling. Lemon-kissed sweetness and light textures invite you to savor each delightful bite of this Mediterranean-inspired dessert.

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Ingredients

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Main Ingredients:

• 4 large eggs
• 1 cup all-purpose flour
• 1 cup water
• 1 cup mascarpone cheese
• 1 cup heavy cream (chilled)

Dairy and Fat Components:

• 1/2 cup unsalted butter
• 1/4 cup powdered sugar
• 1/4 teaspoon salt

Flavor Enhancers:

• 1/4 cup limoncello
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

Garnish:

• Powdered sugar (for dusting)

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Instructions

1. Heat oven to 425F (220C) and line baking sheet with parchment paper for crisp pastry preparation.
2. Combine water and butter in saucepan, bringing liquid to rapid boil over medium heat to create foundational choux base.
3. Remove pan from heat, swiftly incorporate flour and salt, stirring aggressively until mixture transforms into compact, smooth dough ball that separates from pan edges.
4. Allow dough to cool slightly, then integrate eggs individually, thoroughly mixing after each addition to achieve silky, glossy texture.
5. Transfer pastry mixture into piping bag with large round tip, carefully forming uniform 1.5-inch mounds spaced 2 inches apart on prepared baking sheet.
6. Bake pastry for 20-25 minutes without opening oven door, ensuring golden brown coloration and complete puffing of profiteroles.
7. Remove pastries from oven, cool completely on wire rack to maintain structural integrity.
8. Whip mascarpone, cream, powdered sugar, limoncello, lemon zest, and vanilla extract until mixture develops soft, airy peaks with luxurious consistency.
9. Create small side slit in each cooled profiterole, then delicately fill with limoncello mascarpone cream using piping bag.
10. Finish by gently dusting profiteroles with powdered sugar, presenting an elegant, zesty dessert ready for serving.

Notes

• Elevate the choux pastry’s rise by ensuring all ingredients are at room temperature before mixing, which helps create a more stable and airy dough.
• Prevent soggy bottoms by piercing each profiterole with a small knife after baking to release steam and maintain a crisp texture.
• Adjust the limoncello intensity by using less for a subtle citrus hint or more for a bold, zesty flavor that complements the creamy mascarpone filling.
• Make the dessert gluten-free by substituting the all-purpose flour with a gluten-free blend, maintaining the delicate structure of the choux pastry.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 269 kcal
• Sugar: 7 g
• Sodium: 78 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 17 g
• Fiber: 0.5 g
• Protein: 5 g
• Cholesterol: 102 mg