Name: Limoncello Mascarpone Profiteroles
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup water; ½ cup unsalted butter, cut into pieces; 1 cup all-purpose flour; ¼ teaspoon salt; 4 large eggs; 1 cup mascarpone cheese; 1 cup heavy cream, chilled; ¼ cup powdered sugar; ¼ cup limoncello; 1 tablespoon lemon zest; 1 teaspoon vanilla extract; Powdered sugar, for dusting

Jump to Recipe·Print Recipe

Hey there, my dessert-obsessed friend! Let’s whip up something that’s going to blow your mind—Limoncello Mascarpone Profiteroles. These little puffs of joy are like a sunny Italian getaway in every bite: crispy choux pastry filled with a luscious, lemony mascarpone cream, kissed with limoncello’s zesty charm. Imagine cracking into one and tasting that creamy, citrusy goodness—it’s light, it’s indulgent, and it’s way easier than you’d think. Trust me, you’re going to love this—it’s a total showstopper. Grab your whisk, and let’s get puffing!

Why You’ll Love Limoncello Mascarpone Profiteroles

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re impressing guests, treating yourself, or celebrating something special, these profiteroles are pure magic. Here’s why they’re about to steal your heart:

Versatile: Perfect for a fancy dessert table or a casual coffee break. They’re little bites of elegance that fit any occasion.
Budget-Friendly: Uses everyday staples with a splash of limoncello—no need to raid your savings for this treat.
Quick and Easy: Don’t let “choux pastry” scare you—these come together fast, and I’ll walk you through it like a pro.
Customizable: Drizzle with chocolate, sprinkle with zest, or tweak the filling—make them your own!
Crowd-Pleasing: Kids will love the creamy puffs, and adults will swoon over the boozy lemon twist. Everyone’s hooked!

Ingredients in Limoncello Mascarpone Profiteroles

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Here’s the lineup that makes these profiteroles irresistible—simple stuff, big flavor:

Water

The base for our choux pastry. It steams up in the oven to give those puffs their airy lift.

Butter

Adds richness to the dough and that golden, crispy shell. It’s the secret to that melt-in-your-mouth vibe.

Flour

The structure of the choux. Just enough to hold it all together without weighing it down.

Eggs

These make the dough puff up and give it that tender bite. They’re the choux magic makers.

Mascarpone Cheese

Creamy, dreamy, and oh-so-smooth. It’s the star of the filling, bringing that Italian flair.

Heavy Cream

Whips up light and fluffy to blend with the mascarpone—pure cloud-like perfection.

Limoncello

That zesty Italian liqueur that adds a lemony kick. It’s the sunshine in every bite.

Powdered Sugar

Sweetens the filling just right and keeps it silky. A little goes a long way!

Lemon Zest

Brightens up the filling with a fresh, citrusy punch. It’s like a burst of spring.

Instructions

Let’s make these puffs happen—it’s simpler than you think!

Preheat Your Equipment

Crank your oven to 400°F (200°C). This high heat is key for those perfect, puffy profiteroles.

Combine Ingredients

In a saucepan, bring water and butter to a boil. Dump in the flour all at once and stir like crazy until it forms a smooth ball that pulls away from the sides—about a minute. Let it cool slightly.

Assemble the Dish

Beat in the eggs one at a time until the dough is glossy and thick but still pipeable. Spoon or pipe walnut-sized blobs onto a parchment-lined baking sheet—give them some space to grow!

Cook to Perfection

Bake for 20-25 minutes until golden and puffed. Don’t peek—let the steam do its thing! Poke a small hole in each to release steam, then cool completely.

Finishing Touches

Whip mascarpone, heavy cream, limoncello, powdered sugar, and lemon zest until thick and fluffy. Slice the profiteroles in half or poke a hole in the bottom, then pipe or spoon in that creamy filling.

Serve and Enjoy

Stack them up, dust with powdered sugar, or drizzle with a little melted white chocolate if you’re feeling fancy. Pop one in your mouth and savor the magic!

Nutrition Facts

Servings: 12
Calories per serving: 180

Preparation Time

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

How to Serve Limoncello Mascarpone Profiteroles

These puffs are stars on their own, but here’s how to make them dazzle:

Fresh Salads: Pair with a bowl of berries—raspberries or strawberries—for a fruity, tangy twist.
Crusty Bread: Skip the bread—top with a drizzle of limoncello glaze or white chocolate instead!
Creamy Accompaniments: A dollop of whipped cream on the side? Oh, yes—it’s decadence overload.
Vegetable Sides: Nope, these are all about sweet, citrusy vibes—no veggies needed!
As a Standalone: Pile them high on a platter with a sprinkle of zest or edible flowers—perfectly pretty.

Additional Tips

Make these profiteroles your own with these handy hints:

Prep Ahead: Bake the choux shells a day ahead and store them airtight—fill them fresh when ready.
Spice It Up: Add a pinch of cinnamon to the dough or extra limoncello for a bolder kick.
Dietary Adjustments: Use gluten-free flour for the choux or dairy-free cream if you need to tweak it.
Storage Tips: Keep unfilled shells at room temp for 2 days or freeze for a month—filled ones are best fresh, but chill for up to a day.
Double the Batch: Making a crowd? Double up and bake in batches—everyone will want seconds!

FAQ Section

Q1: Can I substitute limoncello with something else?

A1: Sure! Use lemon juice with a touch of sugar for a non-alcoholic twist—still zesty and delish.

Q2: Can I make these ahead of time?

A2: Yep! Bake the shells ahead, store them, and fill just before serving to keep them crisp.

Q3: How do I store leftovers?

A3: Unfilled shells stay at room temp for 2 days or freeze for a month—filled ones go in the fridge for a day.

Q4: Can I freeze these profiteroles?

A4: Totally! Freeze unfilled shells for up to a month—thaw and crisp in the oven before filling.

Q5: What’s the best way to fill them?

A5: Pipe the cream with a pastry bag for precision, or spoon it in if you’re keeping it casual—both work great!

Q6: Can I double the recipe?

A6: You bet! Double everything and bake in batches—just don’t overcrowd the tray.

Q7: What if my choux doesn’t puff up?

A7: Make sure the dough’s not too wet—add eggs slowly, and don’t open the oven while baking!

Q8: Can I use a different cheese?

A8: Cream cheese works in a pinch, but mascarpone’s creaminess is unbeatable here.

Q9: Can I add a topping?

A9: Oh, yes! Drizzle with melted chocolate, a limoncello glaze, or sprinkle with nuts—go wild!

Q10: Are these kid-friendly?

A10: The limoncello’s mild, but for kids, swap it with lemon extract—still yummy and safe!

Conclusion

There you have it, my friend—Limoncello Mascarpone Profiteroles that are as fun to make as they are to devour. These little puffs are a perfect mix of crispy, creamy, and citrusy, bringing a taste of Italy right to your kitchen. Whether you’re sharing them with loved ones or sneaking one (or three) for yourself, they’re guaranteed to brighten your day. So heat up that oven, whip up that filling, and let’s make some dessert magic. You’ve got this—and it’s going to be absolutely delicious!