Colorful profiteroles with mascarpone
- Energy Kcal 683
- Carbohydrates g 36
- of which sugars g 13
- Protein g 14.7
- Fats g 53.4
- of which saturated fat g 29.6
- Fiber g 1.4
- Cholesterol mg 246
- Sodium mg 507
- Difficulty: Average
- Prep time: 30 min
- Cook time: 25 min
- Serving: 10
- Note + 2 h of resting the cream in the refrigerator
PRESENTATION
So here's the deal, profiteroles colorati al mascarpone are seriously good and really make a splash at any party—especially during Carnival in Lombardy. People, I gotta say, love these little choux pastries because they're so so colorful. We're talking pistachio paste for that bright green and dark chocolate for a deep, rich brown. And the filling? It's a dreamy combo of mascarpone and chocolate, made even more creamy with condensed milk. You know, folks up in northern Italy use this trick to boost flavor and make it super moist. Swapping regular sugar for condensed milk is the secret. It makes every bite just melt in your mouth.
These profiteroles are a hit not just because they look festive, but because they taste amazing. Each one gives you a hint of nutty pistachio or smooth chocolate—depends on the color you pick. Thing is, bright plates of these dolci italiani are all over Lombardy during celebrations. They're crisp on the outside and super soft inside, with that rich and sweet mascarpone-chocolate filling. It's lighter than custard, yet definitely indulgent.
Perfect for Carnival, right? Plus, people love this profiteroles al mascarpone recipe for birthdays, family dinners, or whenever you want something really really special. Some folks even switch up the colors or add sprinkles to jazz up the tray. Honestly, if you're after a dessert italiano that's both a showstopper and fun to eat, these profiteroles are it. They're classic, like something from your favorite pasticceria, but with a playful twist that makes everyone eager to dig in. It's a celebration of Lombardy’s rich culinary tradition, for sure, and perfect for adding a splash of joy to any gathering. And look, they're a treat you'll want to make again and again.
You might also like:
INGREDIENTS
- Ingredients for about 60 cream puffs
- Water 2.1 cups (500 g)
- Type 00 flour 2 ½ cups (300 g)
- Butter 0.875 cup (200 g)
- Condensed milk 1.75 oz (50 g)
- Pistachio paste 1.4 oz (40 g)
- Dark chocolate 1.4 oz (40 g)
- Fine salt 1 ¾ tsp (10 g)
- Eggs 7
- For the mascarpone cream
- Mascarpone cheese 2 cups (500 g)
- Dark chocolate 3.5 oz (100 g)
- Condensed milk 0.3 cup (100 g)
- Fresh liquid cream ¼ cup (50 ml)
- Gelatin in sheets 0.4 oz (10 g)
- For the coating
- White chocolate to taste
- Colored sprinkles to taste
How to prepare Colorful profiteroles with mascarpone
To prepare the colorful mascarpone profiteroles, start with the filling: soak the gelatin in cold water for at least 10 minutes 1. Then squeeze it and pour it into a small bowl with 50 ml (1/4 cup) of lukewarm whipping cream. Stir with a teaspoon to dissolve it completely and then add it to the previously melted dark chocolate (you can melt it in a double boiler or in the microwave) 2. Mix the ingredients,
and add it to the mascarpone 4; work the ingredients with a whisk 5, and once you have a smooth cream, cover it with plastic wrap and place it in the refrigerator to set for at least 2 hours 6.
Now, move on to preparing the Choux pastry (pâte à choux) for the cream puffs: in a saucepan, add the butter in pieces, water, and salt 7; also add the condensed milk 8 and stir with a wooden spoon 9 cooking over low heat until the butter has melted.
At this point, turn off the heat, add the sifted flour 10 and stir with the wooden spoon 11. Turn the heat back on, on low, stirring quickly and beating vigorously with a wooden spoon: the mixture will quickly become consistent and soft and will detach from the sides, forming a ball 12. When a white film forms on the bottom of the pan, remove the dough from the heat.
Transfer it to the bowl of a mixer and add one egg at a time 13 (you can adjust the liquidity of the dough and if it seems too runny you can add fewer eggs). Work the dough with the whisk 14, then divide it into 3 small bowls. In one, add the pistachio paste 15
and mix thoroughly to create the green color; in the other bowl, add the previously melted dark chocolate (you can melt it in a double boiler or in the microwave) 17 and mix to get the brown color 18; you can leave the other bowl white.
Transfer the 3 mixtures into 3 different piping bags with a plain nozzle 19 and create mounds on 3 baking sheets lined with parchment paper (20-21) (you can bake one mixture at a time if you have only one baking sheet, changing the parchment paper each time). Bake the cream puffs in a preheated static oven for 15 minutes at 428°F (220°C) (keep the temperature at 392°F (200°C) with a fan oven), avoiding opening the oven during baking. After the first 15 minutes, lower the temperature to 375°F (190°C) and bake the choux pastry for another 10 minutes. At this point, turn off the oven and leave the cream puffs inside for another 10-15 minutes with the door slightly open (place a wooden spoon between the door and the oven); this will help to dry the inside well, then remove them from the oven.
Once baked 22 and completely cooled, you can fill the cream puffs: take the mascarpone cream from the fridge and put it in a piping bag with a long, narrow nozzle 23 (you can also use a syringe). Then fill each cream puff by inserting the tip of the piping bag at the base 24.
Melt the white chocolate in a double boiler or in the microwave and once lukewarm, dip the top of the cream puffs 25, then place them one by one on serving plates, gradually creating a pyramid (26-27). You can further decorate the colorful mascarpone profiteroles with colored sprinkles or balls!