Choux pastry is one of the most elegant and versatile desserts, and when paired with a luscious Limoncello mascarpone filling and a sweet strawberry glaze, it becomes an irresistible treat. These Limoncello Mascarpone Choux Pastry Cream Puffs with Strawberry Glaze are light, airy, and bursting with flavor. The combination of zesty lemon liqueur, creamy mascarpone, and fresh strawberry glaze makes these cream puffs the perfect dessert for special occasions, brunches, or an indulgent afternoon treat.
Why You’ll Love Limoncello Mascarpone Cream Puffs
These Limoncello Mascarpone Choux Pastry Cream Puffs are a must-try for dessert lovers! Here’s why:
- ✨ Light and Airy: The choux pastry is crisp on the outside and hollow inside, making it the perfect vessel for a creamy filling.
- 🍋 Zesty and Refreshing: The Limoncello-infused mascarpone filling adds a bright citrusy flavor, balancing the sweetness beautifully.
- 🍓 Sweet and Fruity: The homemade strawberry glaze gives a fresh, tangy contrast to the creamy filling.
- 🎉 Perfect for Any Occasion: Whether it’s a party, afternoon tea, or family gathering, these cream puffs make an elegant dessert.
- 🏆 Easier Than They Look: While they seem fancy, they’re actually simple to make with step-by-step guidance!
Now, let’s dive into the ingredients and method for making these delightful cream puffs.
Ingredients: What You’ll Need for Limoncello Mascarpone Cream Puffs
Choux Pastry:
- 1 cup (240ml) water
- ½ cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
Limoncello Mascarpone Filling:
- 1 cup (240g) mascarpone cheese
- 1 cup (240ml) heavy cream (chilled)
- ¼ cup (60ml) Limoncello
- ¼ cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Strawberry Glaze:
- 1 cup (150g) fresh strawberries, pureed
- 1 cup (120g) powdered sugar
- 1 tablespoon lemon juice
Necessary Tools for This Recipe
To make these Limoncello Mascarpone Choux Pastry Cream Puffs, you’ll need:
- Medium saucepan – For making the choux dough.
- Wooden spoon – For mixing the dough.
- Piping bag with a round tip – To pipe the choux pastry.
- Baking sheet – Lined with parchment paper.
- Hand mixer or stand mixer – For whipping the mascarpone filling.
- Mixing bowls – To prepare the filling and glaze.
- Wire cooling rack – To cool the cream puffs properly.
Ingredient Swaps and Additions
Want to customize your cream puffs? Here are some ideas!
- No Limoncello? Replace it with fresh lemon juice + zest for an alcohol-free version.
- Alternative Fillings: Swap mascarpone for cream cheese for a slightly tangier flavor.
- Berry Variations: Use raspberry or blueberry puree instead of strawberries for a different glaze.
- Extra Flavor: Add lemon zest to the choux dough for more citrus aroma.
Step-by-Step Instructions: How to Make Limoncello Mascarpone Cream Puffs
1: Preheat the Oven
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2: Prepare the Choux Pastry
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Remove from heat and immediately add flour and salt, stirring vigorously until the dough forms a ball.
- Let the mixture cool for a few minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
3: Pipe the Choux Pastry
- Transfer the dough into a piping bag fitted with a round tip.
- Pipe small mounds (about 1.5 inches in diameter) onto the lined baking sheet.
- Space them about 2 inches apart to allow for expansion.
4: Bake the Choux Pastry
- Bake for 20-25 minutes, or until golden brown and crisp.
- Avoid opening the oven door while baking, as this may cause them to deflate.
- Once done, transfer them to a cooling rack and let them cool completely.
5: Prepare the Limoncello Mascarpone Filling
- In a large mixing bowl, combine mascarpone cheese, heavy cream, Limoncello, powdered sugar, and vanilla extract.
- Whip the mixture until soft peaks form.
6: Fill the Choux Puffs
- Once the pastry is completely cool, cut a small slit in each puff.
- Transfer the mascarpone filling to a piping bag and fill each puff generously.
7: Make the Strawberry Glaze
- In a small bowl, mix pureed strawberries, powdered sugar, and lemon juice.
- Stir until smooth and adjust consistency if needed with more powdered sugar.
8: Glaze the Cream Puffs
- Dip the tops of each filled choux puff into the strawberry glaze.
- Let any excess drip off, then place them on a serving platter.
9: Serve and Enjoy!
- These Limoncello Mascarpone Choux Pastry Cream Puffs are best served fresh. Enjoy!
Pro Tips for Success
- Keep the dough smooth: If your choux dough is too thick or lumpy, it may not rise properly. Mix well!
- Use chilled heavy cream: Cold cream whips up faster and holds its shape better.
- Bake until fully golden: Underbaking will cause your puffs to collapse.
Serving Suggestions
🍽 With Coffee or Tea: These make the perfect pairing with a cappuccino or herbal tea.
🍨 As a Dessert Platter: Serve with fresh berries and mint for a beautiful presentation.
🎁 Gift Idea: Pack them in a decorative box for a homemade gourmet gift!
Storing and Reheating
📦 Storage: Keep in an airtight container in the fridge for up to 3 days.
❄️ Freezing: Freeze unfilled choux puffs for up to 2 months. Fill after thawing.
🔥 Reheating: To crisp up the puffs, reheat in the oven at 300°F (150°C) for 5 minutes.
Nutritional Information (Per Serving)
- Calories: 190
- Fat: 12g
- Carbohydrates: 15g
- Protein: 4g
- Sugar: 9g
FAQs – Limoncello Mascarpone Cream Puffs
1. Can I make these without alcohol?
Yes! Substitute Limoncello with fresh lemon juice and zest for the same citrusy effect.
2. Can I make the choux pastry in advance?
Absolutely! You can bake the puffs a day ahead and store them in an airtight container.
3. How do I prevent soggy cream puffs?
Fill them just before serving to keep them crisp.
4. Can I use store-bought whipped cream?
Freshly whipped cream gives the best texture, but you can use store-bought if short on time.
5. What other flavors can I try?
Swap Limoncello for orange liqueur, almond extract, or coconut cream for different variations!
Conclusion
These Limoncello Mascarpone Choux Pastry Cream Puffs with Strawberry Glaze are a stunning dessert with the perfect balance of flavors. Whether you’re hosting a dinner party or treating yourself, this recipe is sure to impress. Try making them today and enjoy the light, airy choux pastry filled with creamy, citrusy goodness! 🍋🍓✨
Limoncello Mascarpone Choux Pastry Cream Puffs
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring water and butter to a boil over medium heat.
- Remove from heat and immediately add flour and salt, stirring vigorously until the dough forms a ball.
- Let the mixture cool for a few minutes.
- Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough into a piping bag fitted with a round tip.
- Pipe small mounds (about 1.5 inches in diameter) onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, or until golden brown and crisp. Avoid opening the oven door while baking.
- Once done, transfer them to a cooling rack and let them cool completely.
- In a large mixing bowl, combine mascarpone cheese, heavy cream, Limoncello, powdered sugar, and vanilla extract and whip until soft peaks form.
- Once the pastry is completely cool, cut a small slit in each puff and fill each puff generously with the mascarpone filling.
- In a small bowl, mix pureed strawberries, powdered sugar, and lemon juice until smooth and adjust consistency if needed.
- Dip the tops of each filled choux puff into the strawberry glaze and let any excess drip off.
- Place them on a serving platter.
- These Limoncello Mascarpone Choux Pastry Cream Puffs are best served fresh. Enjoy!
