Colorful Mascarpone Profiteroles Recipe
Category: Desserts
Servings: 10
Indulge in a colorful and decadent treat that’s sure to impress both family and guests—Colorful Mascarpone Profiteroles. These light and airy choux pastry puffs are filled with a rich mascarpone cream, offering a delightful balance of flavors. The colorful twist comes from vibrant green pistachio-infused pastry and a luscious mascarpone filling that incorporates melted dark chocolate, making these profiteroles not only delicious but a visual feast as well.
Ingredients
For the Choux Pastry:
| Ingredient | Quantity |
|---|---|
| Water | 500g |
| All-purpose flour (00) | 300g |
| Butter | 200g |
| Condensed milk | 50g |
| Pistachio paste | 40g |
| Dark chocolate | 40g |
| Salt | 10g |
| Eggs | 7 |
For the Mascarpone Filling:
| Ingredient | Quantity |
|---|---|
| Mascarpone | 500g |
| Dark chocolate | 100g |
| Condensed milk | 100g |
| Heavy cream (liquid) | 50ml |
| Gelatin sheets | 10g |
For the Decoration:
| Ingredient | Quantity |
|---|---|
| White chocolate | As needed |
| Colored sprinkles | As needed |
Instructions
1. Preparing the Mascarpone Filling:
- Start by soaking the gelatin sheets in cold water for about 10 minutes. Once soft, squeeze out the excess water and place the gelatin in a small bowl.
- Warm the 50ml of heavy cream slightly (either in the microwave or on the stovetop) and pour it over the gelatin. Stir gently until the gelatin dissolves completely.
- Melt the dark chocolate (either over a double boiler or in the microwave) and let it cool slightly. Add the melted chocolate to the mascarpone, then pour in the gelatin-cream mixture. Stir everything together until smooth and well combined.
- Set aside the mascarpone filling in the fridge to firm up while you prepare the choux pastry.
2. Making the Choux Pastry:
- In a large saucepan, combine the water, butter, condensed milk, and salt. Bring it to a gentle boil, allowing the butter to melt completely.
- Once the mixture starts to boil, remove it from the heat and sift in the flour. Stir vigorously with a wooden spoon until the mixture becomes a smooth ball of dough that pulls away from the sides of the pan.
- Place the dough back on the heat and cook for an additional 1-2 minutes, stirring constantly to dry out the dough slightly.
- Transfer the dough to a stand mixer or a large bowl and let it cool slightly. Once it has cooled enough to handle, start adding the eggs one at a time, beating well after each addition. Continue mixing until the dough becomes smooth and shiny.
- Divide the dough into three parts. In one part, mix in the pistachio paste to give it a beautiful green hue. In another, melt the dark chocolate and incorporate it into the dough for a rich, chocolatey color. Leave the third part plain.
- Transfer each dough mixture into separate piping bags, each with a plain round tip.
3. Piping the Profiteroles:
- Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
- Pipe small, round profiteroles onto the baking sheet, leaving space between each one.
- Bake in the preheated oven for about 20-25 minutes, or until the pastries are golden brown and puffed up. Be sure to allow the pastries to cool completely before filling them.
4. Assembling the Profiteroles:
- While the profiteroles are cooling, melt the white chocolate in a double boiler or microwave, then set it aside to cool slightly.
- Once the profiteroles are completely cool, use a sharp knife to make a small slit in the side of each puff. Using a piping bag, carefully fill each profiterole with the mascarpone mixture, making sure to fill them generously but not overstuff them.
- After filling the profiteroles, dip the tops into the white chocolate and allow any excess to drip off. Place them on a serving platter, stacking them to create a beautiful pyramid shape.
- For the finishing touch, sprinkle colorful sprinkles or colored sugar on top of the profiteroles, giving them a festive, eye-catching finish.
5. Serving:
- Let the profiteroles sit for about 10 minutes to allow the white chocolate to set.
- Serve immediately, or chill them for a few hours for a firmer texture. These profiteroles are perfect for any occasion, from casual family dinners to elegant dessert tables at a special event.
Tips & Variations:
- Flavor Variations: Feel free to experiment with the filling by adding a hint of orange zest, a dash of vanilla extract, or even a splash of liqueur such as Grand Marnier or Amaretto.
- Choux Pastry: You can prepare the choux pastry in advance and freeze the uncooked dough for up to a month. Just bake them when needed!
- Decoration: For an extra decorative touch, you can drizzle additional melted chocolate (dark or white) over the assembled profiteroles or even sprinkle with edible gold leaf.
These Colorful Mascarpone Profiteroles are a showstopper that not only delight the taste buds but also make for an elegant dessert presentation. The combination of light choux pastry, rich mascarpone filling, and beautiful colors is a feast for the eyes and the palate. Enjoy your creation as a dessert centerpiece, and watch it disappear in no time!
