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In a medium mixing bowl, beat mascarpone, whipping cream, confectioners’ sugar, orange marmalade and vanilla with an electric mixer just until stiff peaks form, scraping side of bowl occasionally. Cover and refrigerate for up to 24 hours.
Preheat oven to 400°F. Grease a large baking sheet; set aside. In a small saucepan, combine water, butter and salt. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from the heat. Cool for 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until well combined.
Using a pastry bag fitted with a 1/2-inch open star tip, pipe the dough onto the prepared pan, making a total of 24 puffs. (Or drop dough by rounded teaspoons 2 inches apart onto the prepared baking sheet.) If you need to use two baking sheets, keep the second sheet covered while baking the first batch. Bake for 25 minutes. Transfer puffs to wire racks and cool completely.
Just before serving, gently heat and stir caramel sauce in a small saucepan over medium heat just until warm. Remove from heat and stir in liqueur. Set aside.
To serve, cut tops from puffs; remove soft dough from inside. Spoon filling into the bottom half of each puff; replace tops. Drizzle each puff with sauce and sprinkle with almonds.