Description
Light and airy choux pastry profiteroles filled with a creamy lemon mascarpone whipped filling. These elegant pastries are crisp on the outside with a bright, citrusy cream center.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup mascarpone cheese, chilled
- 1 cup heavy cream, chilled
- 1/4 cup powdered sugar (plus extra for dusting)
- 1/4 cup limon
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan combine the water and butter and bring to a rolling boil over medium heat.
- Remove from heat and add the flour and salt all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Let the dough cool for 3–5 minutes until warm but not hot.
- Add the eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, glossy, and forms a V shape when lifted with a spoon.
- Transfer the dough to a piping bag fitted with a large round tip and pipe 1.5-inch mounds onto the prepared baking sheet leaving about 2 inches between each mound.
- Smooth any peaks with a damp fingertip.
- Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for another 10–15 minutes until puffed and golden.
- Poke a small hole in the side or bottom of each puff to release steam and cool completely on a wire rack.
- In a chilled bowl combine mascarpone cheese, heavy cream, powdered sugar, limon, lemon zest, and vanilla extract.
- Whip on medium-high speed until soft-to-medium peaks form.
- Cut a small slit in each cooled profiterole and pipe the mascarpone cream inside until filled.
- Dust with powdered sugar and serve immediately or refrigerate until ready to serve.
Notes
- Ensure the choux pastry dough cools slightly before adding eggs to prevent scrambling.
- Poking a hole in the baked shells releases steam and helps keep them crisp.
- If the shells soften after filling, briefly re-crisp empty shells in a low oven before serving.
- The filling can be prepared ahead and refrigerated for up to 24 hours.
- Serve chilled for a refreshing citrus dessert.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
