Sunday, January 1, 2012

Profiteroles with Blackberry Mascarpone, Chocolate, and Pistachio

Happy New Year! Let us hope 2012 brings happiness to us all. I rung in the new year with these little fellows: flaky profiteroles filled with blackberry mascarpone, dipped in chocolate, and sprinkled with pistachio. I love the colors and the flavors in this dessert. I hope that you'll give them a try sometime this year. Take care, and best wishes and blessings!

adapted from La Fuji Mama

yields four dozen mini profiteroles

1 cup water
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs

Preheat the oven to 400 F.

In a small bowl, whisk together the flour and salt. Bring the water to a boil in a medium-size saucepan over medium-high heat.  Add the butter.  When the butter has melted, add the flour mixture all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate. Remove from the heat and cool slightly (about 1 minute).  Add the eggs, one at a time, beating after each one until the dough is smooth.

Drop heaping tablespoons of dough about 2-inches apart onto a lined baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto lined baking sheets.  Bake the puffs for about 30 minutes until they are golden brown and puffy.  If the puffs are medium-size, bake for about 25 minutes, and if the puffs are mini-size, bake for about 20 minutes.  Remove the cream puffs from the oven and cool on a cooling rack.

Blackberry Mascarpone

2 cups blackberries
1 teaspoon finely grated orange zest
2 tablespoons orange juice 
1/4 cup sugar
16 ounces mascarpone, at room temperature
1/2 cup confectioners' sugar

Place blackberries, orange zest, orange juice, and sugar in a saucepan over low heat. Mash blackberries as they cook down. Leave on low for 15 minutes.

Strain blackberry mixture through a fine mesh sieve. Let cool.

With an electric mixer on low speed, combine mascarpone, confectioners' sugar, and the blackberry mixture until combined.


Melt 8 ounces of chocolate on a double broiler. Grind 1/4 cup shelled pistachios into a fine powder.

Pipe blackberry mascarpone into the profiteroles. Dip tops of profiteroles in melted chocolate and immediately sprinkle with pistachios. Let chocolate cool and harden. Can be stored in an air tight container in the refrigerator for up to 3 days.

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  1. These are not only creative, but gorgeous! The gloss on the chocolate topped with the bright green of the pistachio is really stunning. I may just have to dig out my pastry bag for these.

  2. Sounds like the PERFECT way to celebrate the start of a new year! Love the ground pistachio on these...beautiful!

  3. Love the ground pistachio you added on top! Happy New Year! :)

  4. Omg that blackberry mascarpone filling looks amazing! I love the pistachios on top too - so beautiful and delicious looking!

  5. I love cream puffs - the blackberry mascarpone filling sounds amazing! They are such cute little devils :)

  6. These are beyond delightful! I am crazy about these flavor combinations, and they are oh so pretty!
    Happy 2012!

  7. These look beautiful and I love the flavors too. Yum!

  8. These look so good, I love the blackberry filling!!! Beautiful.

  9. These are absolutely darling! I love all things miniature. The blackberry mascarpone filling is very inspired :-) Happy New Year to you, too!

  10. These sound and look so good!

  11. SUPER festive and SUPER cute. The pistachios are really pretty!

  12. I love the look of your cream puffs! They look amazing and so beautiful!

  13. These look sooo delicious! The blackberry mascarpone is making my mouth-water and indeed, the colors are gorgeous! These are perfect for a party, little and personal-sized. Beautiful photos as well :)

  14. these look so delish. I am sitting here wishing I could pop a couple in my mouth. Thanks for sharing.

  15. Fantastic recipes, pistachos is one of my favourites!! consume pistachios is part of healthful diet; help pepo,e with cholesterol, since it is able to increase the levels of antioxidants in the blood

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    Blackberry Developer


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