Limoncello Mascarpone Profiteroles are the perfect combination of light, airy pastry and a creamy, tangy filling. These profiteroles are filled with a mascarpone and limoncello mixture, creating a delightful balance of sweetness and citrusy zing. Whether you’re serving them for a special occasion or just treating yourself, these little bites of heaven are sure to impress!

Why You’ll Love This Recipe

These Limoncello Mascarpone Profiteroles are a show-stopping dessert that’s both sophisticated and easy to make. The golden, puffed choux pastry is perfectly complemented by a smooth and creamy filling made with mascarpone and limoncello, adding a refreshing lemony twist. With a delicate texture and burst of citrus flavor, they are a delightful treat for any lemon lover. The best part? They’re incredibly light and airy, making them the perfect indulgence without feeling too heavy.

Ingredients

1/2 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1/2 cup mascarpone cheese
1/4 cup limoncello
1/4 cup powdered sugar
1 teaspoon lemon zest
1/4 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, bring the water and butter to a boil over medium heat.
Stir in the flour and salt, then cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan.
Remove the dough from heat and let it cool slightly. Add the eggs, one at a time, stirring well after each addition until the dough becomes smooth and glossy.
Spoon the dough into a piping bag and pipe small rounds onto the prepared baking sheet, about 1 inch in diameter.
Bake for 20-25 minutes, or until the profiteroles are golden and puffed. Let them cool completely.
For the filling, mix the mascarpone cheese, limoncello, powdered sugar, lemon zest, and vanilla extract until smooth and creamy.
Slice the cooled profiteroles in half and fill with the limoncello mascarpone mixture.
Serve immediately and enjoy the citrusy delight!

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 12 profiteroles

Variations

Add a berry twist: For an extra burst of flavor, add some fresh berries (like raspberries or blueberries) to the mascarpone filling for a fruity twist.
Make it alcohol-free: If you prefer to avoid alcohol, you can replace the limoncello with lemon juice and a little lemon zest for that tangy citrus flavor.
Chocolate drizzle: Drizzle some melted dark chocolate over the profiteroles for an extra layer of richness.

Storage/Reheating

Storage: Store leftover profiteroles in an airtight container in the refrigerator for up to 2 days. It’s best to fill them just before serving to maintain their light and crispy texture.
Reheating: If you have filled profiteroles that you want to warm up, you can place them in the oven at 300°F (150°C) for about 5 minutes. If they are unfilled, you can freeze the shells and then fill them later.

FAQs

1. Can I make the profiteroles in advance?

You can make the choux pastry shells ahead of time and store them in an airtight container at room temperature for up to 2 days. The filling is best made fresh, but you can prepare it in advance and refrigerate it.

2. Can I freeze the profiteroles?

Yes, you can freeze the unfilled profiteroles. Once cooled, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw them at room temperature and fill before serving.

3. Can I use a different filling instead of mascarpone?

If you prefer, you can use whipped cream, cream cheese, or ricotta for the filling, though mascarpone provides a rich and creamy texture that pairs perfectly with the limoncello.

4. Can I make this recipe without a piping bag?

Yes, you can use a spoon to drop small mounds of dough onto the baking sheet if you don’t have a piping bag. Just make sure to space them evenly so they can puff up properly during baking.

5. Can I use pre-made puff pastry for this recipe?

While using puff pastry can save time, it won’t give you the same airy texture as the homemade choux pastry. For best results, make the dough from scratch to achieve the perfect texture.

6. How do I know when the profiteroles are done baking?

The profiteroles are done when they are golden brown and puffed. You can gently tap on them—if they sound hollow inside, they’re ready!

7. How can I make the profiteroles more crispy?

To ensure a crispy texture, make sure your dough has enough air incorporated while mixing in the eggs. Also, baking the profiteroles until they are golden and puffed is key.

8. Can I use a different liquor instead of limoncello?

Yes, you can try other citrus liqueurs like orange liqueur or even a bit of vodka mixed with lemon zest for a different twist.

9. Can I add more sweetness to the filling?

If you prefer a sweeter filling, you can increase the amount of powdered sugar in the mascarpone mixture, or add a splash of vanilla extract for a subtle sweetness.

10. Can I use lemon juice instead of lemon zest?

Yes, you can use lemon juice for the citrus flavor in the filling, though lemon zest will provide a more intense and aromatic lemon flavor.

Conclusion

Limoncello Mascarpone Profiteroles are an elegant, indulgent dessert that brings together the perfect balance of sweetness and citrus tang. The light, airy profiteroles paired with the creamy mascarpone and limoncello filling make for an unforgettable treat. Whether you’re hosting a special occasion or simply want to treat yourself, these profiteroles will impress every time. Enjoy every fluffy, citrus-filled bite!

Limoncello Mascarpone Profiteroles

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Print Recipe

Limoncello Mascarpone Profiteroles are a delightful dessert combining light, airy pastry with a creamy mascarpone and limoncello filling. These elegant, bite-sized treats are bursting with citrusy goodness and are perfect for any special occasion or as a sweet indulgence. Simple to make and sure to impress, these profiteroles are a must-try for lemon lovers!

Total Time: 40 minutes
Yield: 12 profiteroles

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan, bring the water and butter to a boil over medium heat.
Stir in the flour and salt, then cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan.
Remove from heat and let the dough cool slightly. Add the eggs one at a time, stirring well after each addition until the dough becomes smooth and glossy.
Spoon the dough into a piping bag and pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet.
Bake for 20-25 minutes, or until the profiteroles are golden and puffed. Let them cool completely.
For the filling, mix the mascarpone cheese, limoncello, powdered sugar, lemon zest, and vanilla extract until smooth and creamy.
Slice the cooled profiteroles in half and fill with the limoncello mascarpone mixture.
Serve immediately and enjoy the citrusy delight!

Notes

Variations: Add fresh berries like raspberries or blueberries to the mascarpone filling for an extra fruity twist. For a dairy-free version, replace mascarpone with coconut cream and omit the limoncello.
Storage: Store leftover profiteroles in an airtight container in the refrigerator for up to 2 days. For best texture, fill them just before serving.
Freezing: You can freeze the unfilled profiteroles for up to 3 months. Thaw at room temperature and fill before serving.

Author: Sophia
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: Italian
Diet: Vegetarian