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
Instructions
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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a medium saucepan, bring the water and butter to a boil over medium heat.
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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.
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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.
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Spoon the dough into a piping bag and pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet.
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Bake for 20-25 minutes, or until the profiteroles are golden and puffed. Let them cool completely.
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For the filling, mix the mascarpone cheese, limoncello, powdered sugar, lemon zest, and vanilla extract until smooth and creamy.
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Slice the cooled profiteroles in half and fill with the limoncello mascarpone mixture.
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Serve immediately and enjoy the citrusy delight!
Notes
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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.
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Storage: Store leftover profiteroles in an airtight container in the refrigerator for up to 2 days. For best texture, fill them just before serving.
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Freezing: You can freeze the unfilled profiteroles for up to 3 months. Thaw at room temperature and fill before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian
