Limoncello Mascarpone Profiteroles
Light and airy profiteroles filled with a luscious limoncello mascarpone cream and drizzled with a zesty lemon glaze. A perfect balance of citrus and creaminess!
Equipment
- Saucepan
- Mixing Bowls
- Whisk
- Piping Bag
- Baking Sheet
Ingredients
Choux Pastry
- 1/2 cup water
- 1/2 cup milk
- 6 tbsp unsalted butter cubed
- 1 tbsp sugar
- 1/4 tsp salt
- 1 cup all-purpose flour sifted
- 4 eggs room temperature
Limoncello Mascarpone Filling
- 8 oz mascarpone cheese softened
- 1/2 cup heavy cream cold
- 1/4 cup powdered sugar
- 3 tbsp limoncello
- 1 tsp lemon zest
Lemon Glaze
- 1/2 cup powdered sugar
- 2 tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, heat water, milk, butter, sugar, and salt over medium heat until butter melts.
- Remove from heat and stir in flour until a dough forms. Return to heat and cook for 1-2 minutes, stirring constantly.
- Transfer dough to a bowl. Beat in eggs one at a time until smooth.
- Pipe dough onto the baking sheet and bake for 25-30 minutes until golden brown. Let cool.
- For the filling, beat mascarpone, heavy cream, powdered sugar, limoncello, and lemon zest until smooth.
- Cut profiteroles in half and pipe in limoncello mascarpone filling.
- Mix powdered sugar and lemon juice for glaze. Drizzle over profiteroles and serve.
Notes
For extra flavor, chill the profiteroles before serving. Garnish with lemon zest for a fresh touch!