Limoncello Mascarpone Profiteroles recipe—light, airy choux pastry filled with luscious limoncello mascarpone cream and drizzled with a lemon glaze! 🍋✨
Ingredients:
For the Choux Pastry:
½ cup (120ml) water
¼ cup (56g) unsalted butter
1 tbsp sugar
½ cup (65g) flour
2 eggs
For the Limoncello Mascarpone Filling:
½ cup (120ml) heavy cream
½ cup (120g) mascarpone cheese
3 tbsp powdered sugar
2 tbsp limoncello
Zest of 1 lemon
For the Lemon Glaze:
½ cup (60g) powdered sugar
1 tbsp lemon juice
1 tbsp limoncello
Instructions:
Make the Choux Pastry:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat water, butter, and sugar in a saucepan until butter melts.
Add flour all at once, stirring vigorously until dough forms a ball.
Cool slightly, then beat in eggs one at a time until smooth.
Pipe or spoon small mounds onto the baking sheet.
Bake for 25-30 minutes until golden and puffed. Cool completely.
Prepare the Filling:
Whip heavy cream, mascarpone, powdered sugar, limoncello, and lemon zest until fluffy.
Fill the profiteroles by slicing them in half or piping filling inside.
Make the Glaze & Finish:
Mix powdered sugar, lemon juice, and limoncello until smooth.
Drizzle over filled profiteroles and serve!
Enjoy these elegant, citrusy profiteroles! 🍋✨