Limoncello Mascarpone Profiteroles are not just a dessert; they are a delightful burst of flavor, reminiscent of sun-soaked Italian summers. Imagine light, airy choux pastry filled with creamy mascarpone infused with zesty limoncello—each bite is like a mini-vacation in your mouth. a light side dish option.

Picture this: It’s a warm evening, and the scent of citrus fills the air as you prepare these delectable treats. Limoncello Mascarpone Profiteroles are perfect for celebrations or simply when you want to impress friends and family with minimal effort but maximum wow-factor. perfect for holiday gatherings Trust me, once you make these, your loved ones will be begging for more!

I remember the first time I made these profiteroles. My friends were skeptical at first—until they took that first bite and their faces lit up like kids on Christmas morning.

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for better texture; it helps create that perfect puff.

• Butter: Opt for unsalted butter; it lets the limoncello shine through without added saltiness.

• Eggs: Fresh eggs add richness and aid in achieving that beautiful rise in your choux pastry.

• Milk: Whole milk enhances creaminess; don’t skimp on quality here!

• Limoncello: Choose a good brand for the best flavor; it’s the star of this show.

• Mascarpone Cheese: Look for creamy mascarpone; it elevates the filling’s luxuriousness.

• Sugar: Use granulated sugar to sweeten your mascarpone; balance is key.

• Powdered Sugar: For dusting, it adds a lovely touch of sweetness to finish off your profiteroles beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Choux Pastry: Preheat your oven to 425°F (220°C). In a medium saucepan, combine water, butter, and salt over medium heat until bubbling.

Add flour all at once and stir vigorously until the mixture pulls away from the sides. Let it cool slightly before adding eggs one by one—mix until smooth and glossy.

Piping Time!: Transfer your choux pastry into a piping bag fitted with a round tip. Pipe small mounds (about 1 inch) onto a lined baking sheet, leaving space between each one.

Bake those beauties for about 20-25 minutes until golden brown and puffed up. Don’t open the oven door too soon or they might collapse!

Make the Limoncello Filling: While they cool, whip mascarpone cheese with sugar and limoncello until it’s fluffy and well-combined. A dash more limoncello doesn’t hurt—live a little!

Fill Those Profiteroles!: Once cooled completely, use a small knife to poke holes in the bottoms of each puff. Fill them generously with your limoncello mascarpone filling using a piping bag or spoon.

Dust & Serve! : Finally, dust with powdered sugar before serving. Present them on a fancy plate—you deserve some eye candy too!

Now sit back and watch everyone devour these Limoncello Mascarpone Profiteroles like there’s no tomorrow!

Perfecting the Cooking Process

Start by making the profiterole dough first, then chill while you whip up the limoncello mascarpone filling. This ensures everything is ready at the same time!

Add Your Touch

Feel free to replace limoncello with another liqueur or add fresh lemon zest for extra zing. Experimentation is key to making this recipe your own. For more inspiration, check out this lemon cheesecake squares recipe.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to two days. Enjoy chilled; reheating isn’t necessary and can ruin their texture.

Sharing these delightful Limoncello Mascarpone Profiteroles with friends is always a hit, especially when they rave about my “secret recipe.” They never suspect how simple it really is! a savory main dish. a rich and comforting dish.

FAQ

What can I use instead of limoncello?

You can substitute limoncello with any citrus-flavored liqueur or even lemon juice.

Can I make profiteroles ahead of time?

Yes, prepare the shells a day before and fill them just before serving for freshness.

How do I know when profiteroles are done baking?

Profiteroles should be golden brown and sound hollow when tapped on the bottom.

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Limoncello Mascarpone Profiteroles

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• Author: Hellen
• Total Time: 40 minutes
• Yield: Makes approximately 12 profiteroles 1x

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Description

Limoncello Mascarpone Profiteroles are a delightful Italian-inspired dessert that combines light, airy choux pastry with a creamy, zesty mascarpone filling infused with limoncello. Perfect for any occasion, these elegant treats are sure to impress your guests with their refreshing citrus flavor and beautiful presentation. Each bite transports you to sun-soaked summers in Italy. Easy to make yet visually stunning, they are the ideal dessert for gatherings or a special treat at home.

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Ingredients

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• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 4 large eggs
• 1 cup whole milk
• 1/2 cup limoncello
• 1 cup mascarpone cheese
• 1/4 cup granulated sugar
• Powdered sugar (for dusting)

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Instructions

1. Preheat oven to 425°F (220°C). In a saucepan, combine water, butter, and a pinch of salt until bubbling. Add flour and stir until it pulls away from the sides.
2. Let cool slightly; then add eggs one at a time, mixing until smooth.
3. Pipe small mounds onto a lined baking sheet and bake for 20-25 minutes until golden brown.
4. For the filling, whip mascarpone with sugar and limoncello until fluffy.
5. Once cooled, poke holes in the profiteroles and fill them with the limoncello mixture. Dust with powdered sugar before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 profiterole (30g)
• Calories: 115
• Sugar: 5g
• Sodium: 50mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 45mg