I love making these mascarpone profiteroles when I want something elegant yet surprisingly simple. The light and airy choux pastry is filled with a rich mascarpone cream and finished with a delicate drizzle of dark chocolate. I find them perfect for celebrations, dinner parties, or whenever I crave a refined homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup heavy whipping cream
1 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup dark chocolate, melted
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a medium saucepan over medium heat, I combine the water and butter, bringing it to a gentle boil until the butter fully melts.
I reduce the heat to low and add the flour and salt all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
I remove the pan from the heat and let the mixture cool for about 5 minutes.
Next, I add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
I transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, spacing them evenly.
I bake them for 20 to 25 minutes, until they are puffed and golden brown. I make sure not to open the oven during baking. Once done, I let them cool completely on a wire rack.
For the filling, I whip the heavy cream until soft peaks form. Then I gently fold in the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
I slice the cooled profiteroles in half and fill them generously with the mascarpone cream.
Finally, I drizzle the melted dark chocolate over the tops before serving.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 220 kcal per serving
Variations
I sometimes flavor the mascarpone cream with a hint of orange zest or a splash of coffee extract for a subtle twist. If I want a fruitier version, I add fresh berries inside the filling. For an extra-decadent touch, I pour warm chocolate ganache over the top instead of a light drizzle. I also like dusting them with powdered sugar for a classic finish.
Storage/Reheating
I store unfilled profiteroles in an airtight container at room temperature for up to 2 days. If I need to keep them longer, I freeze the shells and thaw them at room temperature before filling.
Once filled, I store them in the refrigerator for up to 2 days. I prefer serving them chilled or slightly cool. If I want to refresh the shells, I place the unfilled profiteroles in a 300°F (150°C) oven for 5 to 8 minutes to crisp them up again before adding the filling.
FAQs
How do I know when the choux pastry is properly cooked?
I look for a golden brown color and a firm, crisp shell. They should feel light and hollow when I tap them gently.
Why did my profiteroles deflate?
I find that opening the oven door too early can cause them to collapse. I always keep the oven closed during baking and make sure they are fully baked before removing them.
Can I make the filling ahead of time?
I can prepare the mascarpone cream a few hours in advance and store it in the refrigerator. I usually give it a gentle stir before filling the profiteroles.
Can I freeze filled profiteroles?
I prefer freezing only the unfilled shells. The mascarpone filling can change texture after freezing and thawing.
Can I use milk chocolate instead of dark chocolate?
I can definitely substitute milk chocolate if I prefer a sweeter flavor. I sometimes even use white chocolate for a different look and taste.
Conclusion
I find these mascarpone profiteroles to be the perfect balance of light pastry and creamy indulgence. They look impressive, taste luxurious, and are surprisingly simple to prepare. Whenever I serve them, they quickly become the highlight of the dessert table, and I always enjoy making them from scratch.
📖 Recipe:
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Mascarpone Profiteroles
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Light and airy choux pastry filled with rich mascarpone cream and finished with a delicate drizzle of dark chocolate. An elegant yet surprisingly simple dessert perfect for celebrations or dinner parties.
Ingredients
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup heavy whipping cream
1 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup dark chocolate, melted
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine the water and butter and bring to a gentle boil until the butter fully melts.
- Reduce the heat to low and add the flour and salt all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
- Remove the pan from the heat and let the mixture cool for about 5 minutes.
- Add the eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
- Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet, spacing them evenly.
- Bake for 20 to 25 minutes, until puffed and golden brown. Do not open the oven during baking. Let cool completely on a wire rack.
- For the filling, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Slice the cooled profiteroles in half and fill generously with the mascarpone cream.
- Drizzle the melted dark chocolate over the tops before serving.
Notes
Add orange zest or a splash of coffee extract to the filling for extra flavor.
Fresh berries can be added inside for a fruity variation.
For a richer finish, pour warm chocolate ganache over the top instead of a light drizzle.
Store unfilled shells in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Once filled, refrigerate for up to 2 days and serve chilled or slightly cool.
To re-crisp unfilled shells, bake at 300°F (150°C) for 5 to 8 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 115 mg
