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A bunch of sparkles lighting up over a mountain of profiteroles and Easter eggs.

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.

Course Dessert
Cuisine French, Italian
Keyword chocolate profiteroles, Easter recipe, mascarpone cream
Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings 8 people
Calories 514 kcal
Author Nicolas

Ingredients

Choux buns

Mascarpone cream

  • 250 g of mascarpone
  • 250 ml of cream
  • 1/2 a cup of icing sugar/powdered sugar

Chocolate sauce

  • 200 g of chocolate your choice of what type
  • 100 mls of cream
  • 50 g of butter

Other

  • Easter eggs

Instructions

Choux buns

  1. Pre-heat your oven to 220 degrees Celsius.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Mascarpone cream

  1. 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.

Profiteroles

  1. Get a small knife to insert a hole in the bottom of the choux buns.
  2. 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.
  3. 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).

Chocolate sauce

  1. 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.
  2. 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.

Assembly

  1. 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.

Recipe Notes

Nutrition Facts
Mascarpone Cream Filled Profiterole and Easter Egg Mountain
Amount Per Serving
Calories 514 Calories from Fat 318
% Daily Value*
Fat 35.3g54%
Saturated Fat 22g138%
Cholesterol 167mg56%
Sodium 346mg15%
Potassium 199mg6%
Carbohydrates 39.2g13%
Fiber 1.4g6%
Sugar 21.3g24%
Protein 10.8g22%
Calcium 110mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.