Description

Light and airy choux pastry filled with a creamy limoncello mascarpone mixture and finished with a bright lemon glaze. These elegant profiteroles offer a delicate balance of citrus freshness and rich indulgence.

Ingredients

½ cup (120ml) water

¼ cup (56g) unsalted butter

1 tbsp sugar

½ cup (65g) flour

2 eggs

½ cup (120ml) heavy cream

½ cup (120g) mascarpone cheese

3 tbsp powdered sugar

2 tbsp limoncello

Zest of 1 lemon

½ cup (60g) powdered sugar (for glaze)

1 tbsp lemon juice

1 tbsp limoncello (for glaze)

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a saucepan, heat the water, butter, and sugar until the butter melts completely.
Add the flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides of the pan.
Remove from heat and let cool slightly. Beat in the eggs one at a time until the mixture is smooth and glossy.
Pipe or spoon small mounds onto the prepared baking sheet. Bake for 25–30 minutes until golden and puffed. Cool completely.
For the filling, whip the heavy cream, mascarpone, powdered sugar, limoncello, and lemon zest until light and fluffy.
Slice cooled profiteroles in half or pipe the filling directly inside.
Mix powdered sugar, lemon juice, and limoncello to create a smooth glaze. Drizzle over filled profiteroles and serve.

Notes

For a non-alcoholic version, replace limoncello with fresh lemon juice and a small amount of vanilla extract.

Swap limoncello with orange liqueur for a different citrus twist.

Unfilled shells can be stored at room temperature in an airtight container for up to 2 days or frozen for up to 1 month.

Reheat empty shells at 300°F (150°C) for 5–8 minutes to crisp before filling.

Filled profiteroles should be refrigerated and served chilled within 2 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Bake
Cuisine: Italian

Nutrition

Serving Size: 1 profiterole
Calories: 210 kcal
Sugar: 12 g
Sodium: 55 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 0 g
Protein: 3 g
Cholesterol: 75 mg