Profiteroles au limoncello mascarpone (Version Imprimable)
# Ingrédients:
→ Choux Pastry
01 -
1 cup water
02 -
½ cup unsalted butter
03 -
1 cup all-purpose flour
04 -
¼ teaspoon salt
05 -
4 large eggs
→ Mascarpone Filling
06 -
1 cup mascarpone cheese
07 -
1 cup heavy cream
08 -
¼ cup powdered sugar
09 -
¼ cup limoncello
10 -
1 tablespoon lemon zest
11 -
1 teaspoon vanilla extract
# Instructions:
01 -
Combine water and butter in a saucepan and bring to a boil. Add flour and salt, stirring until the mixture forms a ball and pulls away from the pan sides.
02 -
Let the dough cool slightly. Add eggs one at a time, mixing well after each addition.
03 -
Pipe the dough onto a baking sheet. Bake at 220°C (425°F) for 10 minutes, then reduce the temperature and bake until golden.
04 -
Whip mascarpone, heavy cream, powdered sugar, limoncello, lemon zest, and vanilla extract together until soft peaks form.
05 -
Cut a small slit into each cooled profiterole and fill with the mascarpone cream.
06 -
Dust filled profiteroles with powdered sugar before serving.
# Notes:
01 -
Use room temperature eggs for better mixing.
02 -
Do not open the oven door while baking to prevent profiteroles from collapsing.
03 -
Fill profiteroles just before serving to maintain crispiness.
04 -
Store unfilled profiteroles in an airtight container to preserve freshness.