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.
Ingredients
Scale
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)
Instructions
- Heat oven to 425F (220C) and line baking sheet with parchment paper for crisp pastry preparation.
- Combine water and butter in saucepan, bringing liquid to rapid boil over medium heat to create foundational choux base.
- Remove pan from heat, swiftly incorporate flour and salt, stirring aggressively until mixture transforms into compact, smooth dough ball that separates from pan edges.
- Allow dough to cool slightly, then integrate eggs individually, thoroughly mixing after each addition to achieve silky, glossy texture.
- 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.
- Bake pastry for 20-25 minutes without opening oven door, ensuring golden brown coloration and complete puffing of profiteroles.
- Remove pastries from oven, cool completely on wire rack to maintain structural integrity.
- Whip mascarpone, cream, powdered sugar, limoncello, lemon zest, and vanilla extract until mixture develops soft, airy peaks with luxurious consistency.
- Create small side slit in each cooled profiterole, then delicately fill with limoncello mascarpone cream using piping bag.
- 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