Craquelin Cream Puff [Mascarpone Filling]

Name: Craquelin Cream Puff [Mascarpone Filling]
Yield: 12 pcs
Cuisine: American
Ingredients: 42 g (3 tbsp) unsalted butter, room temperature; 45 g (1/4 cup) granulated sugar; 50 g (6 tbsp) all-purpose flour; 57 g (4 tbsp) unsalted butter; 120 g (1/2 cup) water; 65 g (1/2 cup) all-purpose flour; 1.5 g (1/4 tsp) table salt; 2 large eggs; 180 g (3/4 cup) cold whipping cream; 60 g (1/2 cup) powdered or icing sugar; 1/2 tsp vanilla extract; 120 g (1/2 cup) mascarpone cheese

Spoonful Passion @spoonfulpassion

Canada

A crunchy cream puff called choux au craquelin in French.
It has a top cookie crust that makes it a little more special compared to regular cream puff.
Here it is filled with mascarpone that tastes creamy but not overly sweetened.

Spoonful Passion @spoonfulpassion

Saved

Ingredients

12 pcs

Cookie crust
42 g (3 tbsp)unsalted butter, room temperature
45 g (1/4 cup)granulated sugar
50 g (6 tbsp)all-purpose flour
Choux pastry
57 g (4 tbsp)unsalted butter
120 g (1/2 cup)water
65 g (1/2 cup)all-purpose flour
1.5 g (1/4 tsp)table salt
2large eggs
Mascarpone filling
180 g (3/4 cup)cold whipping cream
60 g (1/2 cup)powdered or icing sugar
1/2 tspvanilla extract
120 g (1/2 cup)mascarpone cheese

Saved

Steps

1

Youtu.be/KrMY5nthyGk
2

Cookie crust: Mix butter and sugar until creamy with a hand whisk or spatula. Sieve in the flour. Mix just until combined.
3

Place the dough in between 2 large sheets of parchment paper. Roll it with a rolling pin into a thickness of 1-2 mm. Freeze it as is for 20 minutes.
4

Choux pastry: Place butter and water into a pot. Cook over medium heat until it boils.
5

Remove from heat. Stir in flour and salt to combine. Cook again over medium heat and constantly stir for 1-2 minutes until it becomes a ball. Remove from heat and let it chill to lukewarm. Occasionally stir to expedite the cooling.
6

Once cool, gradually add 2 beaten eggs into the dough while mixing (dough will break but eventually come together). Mix until it becomes a smooth thick paste.
7

Transfer the dough into a piping bag equipped with a medium-size piping tip. Pipe 12 rounds of dough onto a tray that has been lined with parchment paper. Space them at least 5cm apart.
8

Take out the chilled cookie dough. Remove the paper from its top. Using a round cookie cutter that has a larger diameter than the choux pastry, cut-out as many circles. Re-roll the dough and cut out more circles until there are 12 in total. Place 1 cookie dough on top of each pastry dough.
9

Bake in a preheated oven at 400°F (200°C) for 15 minutes, then lower to 350°F (180°C) and bake for another 20-23 minutes or until golden brown. Let cool completely.
10

Mascarpone filling: Using a hand whisk or electric mixer, beat the whipping cream, sugar, and vanilla until thickened. Add mascarpone cheese and beat until stiff peak.
11

Transfer into a piping bag equipped with a small piping tip. Poke a hole at the bottom of each cream puff with a slightly larger piping tip. Then pipe enough cream into each. Enjoy!