Easter is one of those days that children just love. So this post is all about getting the kids super pumped, getting your hands dirty and wowing everyone with a wicked dessert. In my humble opinion, and you can disagree with me as much as you want, that is cool with me. But a mascarpone cream filled profiterole is much better then a custard filled one. I know I know, pastry cream is the classic filling, but what you may find with this Mascarpone cream is that it’s easier to make, and it is much lighter. Which is great because if you are having a family gathering for Easter, I imagine that you will all be eating a lot of food. And you may just prefer a dessert that is more on the lighter side rather than the dense and heavy side.
If you haven’t made choux pastry yet, don’t panic. It isn’t difficult, just make sure that you are focused and committed to the recipe. And understand that you can’t make a good profiterole if the choux pastry is poor. And once you have achieved that first step, the rest will be easy.
When you see those photos of the choux pastry being made as you scroll down the page. Let me just tell you I am not a baking master, but I have made choux pastry a number of times and every time I was patient, I didn’t rush any steps and I had a sense of care during the process. And it clearly worked out very well for me. I mean, just look how much those choux buns puff up once you take them out of the oven!!
Pretty cool huh?
You can absolutely make these the day before Easter if you are too busy on the day. These profiteroles are also great if you wan’t to take them to someone else’s gathering. Everyone will love you for it and then complain that you didn’t make enough I promise.
I made this Easter recipe really indulgent. And I wanted to make it as epic as possible whilst not being too complicated to prepare. The reason is that good food has the power to make a gathering memorable for a lifetime. And that is the inspiration behind this post. So please, if you make this recipe, don’t hold back. Present it as wild and crazy as you can! Thank you for reading this post. Feel free to subscribe, I hope you all have a fantastic Easter and I hope this recipe serves you well.
Mascarpone Cream Filled Profiterole and Easter Egg Mountain
Delicious profiteroles filled with mascarpone cream instead of custard. Coated in a beautifully indulgent chocolate sauce. Perfect for impressing people on Easter.
- 250 ml of water
- 150 g of plain flour sifted
- 100 g of butter
- 4 eggs
- A pinch of salt
- A pinch of sugar
- 250 g of mascarpone
- 250 ml of cream
- 1/2 a cup of icing sugar/powdered sugar
- 200 g of chocolate your choice of what type
- 100 mls of cream
- 50 g of butter
- Easter eggs
- Pre-heat your oven to 220 degrees Celsius.
- Get a pot on the stove and add your water, butter, salt and sugar. Set the stove on high heat, once the mixture is boiling, continue to boil for about a minute stirring continuously. Then take the pot off the heat and add you flour. Stir through until all combined. Now you want to make a good choux paste right? I bet you do, so it is very important that we dry that dough out. Get the pot back on the heat and firmly stir that dough around for about another 1-2 minutes. You should end up with a very smooth lump of dough and refuses to stick the the sides of the pot.
- Transfer that dough to a bowl and leave to cool for about 10 minutes. Beating it with a wooden spoon or spatula helps cool it down quicker.
- I recommend using an electric mixer for this next step. Or if you don't have one use a wooden spoon. Personally, I find a hand whisk to be the worst option for this step. Crack in your eggs one at a time beating through on each occasion.
- Line a baking tray with grease-proof paper or a silicon mat if you have one. Fill a piping bag with your choux pastry and then start piping small blobs on your lined tray.
- Get a bowl with some cold water in it, dip your finger in the water and just dab the tips of the piped choux pastry. This just ensures that those tips don't end up burning in the oven.
- Place the tray in the oven and cook the choux pastry for 16 minutes. Once cooked, you can just turn the heat off and leave the oven door slightly open for a few minutes to help dry the buns out further.
- Put your mascarpone, cream and icing sugar in a bowl and beat together with a whisk or electric beater until thickened, smooth and holding it's shape. The mixture won't take long to thicken so be careful that you don't over beat it. Cover with cling wrap and place in the fridge until needed.
- Get a small knife to insert a hole in the bottom of the choux buns.
- Get your piping bag (making sure that it has been cleaned first) with a small nozzle attached if you have one, then re-fill it with the mascarpone cream.
- Stick that nozzle in the hole you inserted in your buns, then fill them with the cream (and yes I know, if you are really immature like me this sounds super dirty).
- Put your chocolate in a bowl. Get the cream over high heat in a saucepan, once the cream is boiling, turn the heat off. Transfer your hot cream into the bowl with the chocolate. Stir until the chocolate melts and the mixture has combined.
- Transfer the mixture back in the pot and then bring to the boil. Once again, turn the heat off as soon as it starts bubbling. Lastly, add your butter in a bit at a time, stirring through on each occasion until all the butter is combined.
- Dip the top half of your profiteroles in the chocolate sauce. You can store the profiteroles in the fridge so that the chocolate sets. From there you can start stacking your profiteroles and your Easter eggs into the most epic mountain you can possibly make.
- You will need a piping bag for this recipe!!
- An electric beater or cake mixer will make your life much easier when beating the eggs through the dough to make the choux paste.