Grand Marnier & Vanilla Mascarpone Profiteroles

Week 41


Before I go any further I have to confess… my tummy hurts.  I have eaten way too many profiteroles, and I can barely move. I have chosen profiteroles for my celebration food because when I think of a grand celebration I think about Croqembouche. The French style wedding and celebration cake made from lots of choux pastry profiteroles, piped full of vanilla custard and glazed with a caramel toffee.

Grand Marnier & Vanilla Mascarpone Profiteroles-2

Rather than make a grand tower with my profiteroles, Croqembouche style, I have served my profiteroles as a slightly reinvented dessert.  I had been intending to fill the little pastries with vanilla flavoured Mascarpone as I have fallen in love with this flavour since the “Cheesemaking Workshop.”  However while I was in Port Macquarie participating in the “Cooking With Company” Slow Cooking Class the head chef from Cassegrain (our cooking teacher for the day) happen to mention that she has a Grand Marnier Profiterole on the dessert menu. Yum!

So here is my celebration dessert inspired by Lisa from “Cooking With Company” and Cassegrain Wines. I have alternated the filling in the profiteroles between the Grand Marnier and the Vanilla Mascarpone.  Trust me, they both taste very good.

I learnt so much at “Cooking With Company” that there will be a few separate stories to come in the next few days. In the meantime have a look at their website.

Choux Pastry


130g plain flour

2 t/s caster sugar

250ml water

100g butter

4 eggs


Put water and butter in a saucepan and bring to the boil.

Choux pastry-5

Remove from the heat and vigorously stir in the flour and sugar.  Return to a low heat and continue to stir over the heat.

Choux Pastry-6

Beat the paste until the cooked flour mixture is smooth and balls around the spoon leaving the saucepan quite clean. Remove mixture from the heat and leave to cool for 5 minutes.

Choux Pastry-7

Preheat the oven 200 degrees.

Lightly beat 4 eggs in a bowl. Pour ¼ of the eggs into the dough and vigorously beat until completely combine.  Continue this process 4 or 5 more times until you have eventually incorporated all of the egg into the dough. The finished paste should be elastic and firm.

Cool the pastry mix in the fridge.

Wet a baking tray and do not dry.  (This is important because the steam helps the pastry cook)  Spray the tray with oil.

When the dough is cooled place into a piping bag and pipe circles 3cm x 2cm high.  Leave a 5cm space for spreading. Brush with little beaten egg.

Choux Pastry-8

Cook for 20 mins. DO NOT open the oven during the first 15 mins of cooking.  Once cooked, pierce the choux pastry with a skewer to release the steam.

Vanilla Mascarpone


250g mascarpone

3 T/s icing sugar

2 t/s vanilla paste


Mix three ingredients together and refrigerate until needed.

Vanilla Mascarpone

Grand Marnier Custard


750ml Milk

12 egg yolks

160g sugar

65g cornflour

65g butter

4 t/s Grand Marnier


Bring milk almost to the boil in a saucepan. In the meantime put egg yolk, sugar and cornflour into a mixer and mix until thick and pale.  Once milk has nearly reached the boil remove from the heat. With the mixer running add the milk to the egg mixture slowly, mixing all the time.  Once combined return all the ingredients to saucepan and bring to the boil whilst stirring, until the mixture thickens. Continue to stir, add the butter and Grand Marnier.  Mixture should be thick enough for piping.

Cover with plastic wrap and refrigerate.

Grand Marnier Custard



330ml sugar

100g water

130ml glucose


Put sugar and water in a saucepan and heat until dissolved.  Increase heat and bring to the boil.  Once boiling add the glucose syrup and continue to boil until the mix changes colour.  Take toffee off the heat.



Fill one piping bag with custard and one bag with mascarpone. Pipe the custard into 20 of the profiteroles and pipe the other 10 with the mascarpone.

Once filled, dip the profiterole in the toffee and place on a serving plate. The spun toffee is created by dipping two forks in the toffee, and then pulling them apart.


The crunch of the sweet toffee coating over the choux pastry is just magic and the two different flavoured fillings really adds to the profiteroles for me.  The Grand Marnier makes it a lot more grown up tasting than the tradition vanilla custard. So tell me what you think?

Are you tempted to give it a go?? I promise it is not a difficult dessert to make. The only problem is they are delicious… and it is very hard to stop at just one, or even one of each flavour…