Profiteroles with White Chocolate and Mascarpone

The name might sound a bit intimidating, but if you enjoy making desserts, you’ll quickly see how simple this one actually is.

I’ve slightly simplified the process and added my own touch with smooth white chocolate and creamy mascarpone. The result is a light, elegant dessert that disappears faster than you expect.

⏱ Preparation time

55 minutes – 1 hour 55 minutes (including chilling)

🧁 Difficulty

Medium

Ingredients

Choux pastry

• 6 eggs

• 150 g butter or margarine

• 150 g all-purpose flour (about 7 heaped tablespoons)

• 250 ml water

• a pinch of salt

Filling & topping

• 250 g white chocolate

• 250 g mascarpone

• 2 heaped tablespoons powdered sugar

• 100 ml heavy cream

• cocoa powder

• berries (optional)

Preparation

1. Choux pastry

Pour the water into a saucepan, add butter and salt, and bring to a boil.
Once boiling, reduce the heat and gradually add the flour, stirring constantly, until the dough forms a smooth ball and pulls away from the sides of the pan.

Let the dough cool slightly until warm, not hot.

Add the eggs one at a time and mix well using an electric mixer until the dough becomes smooth and glossy.

2. Shaping and baking

Line a baking tray with parchment paper.
Pipe small mounds of dough (about the size of a bean) using a piping bag.

If you don’t have one, you can use two teaspoons or a freezer bag with the corner cut off.

Lightly spray or sprinkle the dough with water.

Bake at 180°C (356°F) for 10 minutes, then reduce to 165°C (329°F) and bake for another 15 minutes.

Let the profiteroles cool completely before filling.

3. Cream filling

Melt 200 g of white chocolate over a water bath.
Add mascarpone and powdered sugar and mix until smooth.

Transfer the cream into a piping bag fitted with a small round nozzle.

4. Filling

Insert the nozzle into each profiterole and gently fill with cream.
Arrange the filled profiteroles in a large bowl or individual serving dishes.

5. Topping

Return the remaining cream to the water bath and add the remaining 50 g of white chocolate.
Once melted, pour in the heavy cream and whisk until smooth.

Pour over the profiteroles and refrigerate for at least 1 hour.

6. To serve

Dust with cocoa powder and, if desired, decorate with fresh berries such as currants or blueberries.