Craquelin Cream Puff [Mascarpone Filling]
Craquelin Cream Puff [Mascarpone Filling]

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, craquelin cream puff [mascarpone filling]. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Craquelin Cream Puff [Mascarpone Filling] is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Craquelin Cream Puff [Mascarpone Filling] is something that I’ve loved my whole life. They’re fine and they look fantastic.

Craquelin cream puff is the perfect recipe when you crave a light, crunchy, and creamy dessert that is sweetened just enough. Here it is filled with easy but delicious mascarpone cream. Few tips to prevent cream puff from deflating This is a crunchy cream puff called choux au craquelin in French. It's also known as craquelin cream puff.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook craquelin cream puff [mascarpone filling] using 15 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Craquelin Cream Puff [Mascarpone Filling]:
  1. Take Cookie crust
  2. Take 42 g (3 tbsp) unsalted butter, room temperature
  3. Prepare 45 g (1/4 cup) granulated sugar
  4. Prepare 50 g (6 tbsp) all-purpose flour
  5. Prepare Choux pastry
  6. Take 57 g (4 tbsp) unsalted butter
  7. Make ready 120 g (1/2 cup) water
  8. Get 65 g (1/2 cup) all-purpose flour
  9. Make ready 1.5 g (1/4 tsp) table salt
  10. Get 2 large eggs
  11. Prepare Mascarpone filling
  12. Make ready 180 g (3/4 cup) cold whipping cream
  13. Take 60 g (1/2 cup) powdered or icing sugar
  14. Prepare 1/2 tsp vanilla extract
  15. Prepare 120 g (1/2 cup) mascarpone cheese

Pipe two swirls of the mascarpone whipped cream on top, reserving a bit of cream to decorate the tops later. Here, the puffs are capped with a round of frozen sweet dough called craquelin, which produces a crunchy coating that's a little like streusel. It adds enough texture and sweetness so that filling becomes a choice, not a necessity. Featured in: A More Perfect Cream Puff.

Steps to make Craquelin Cream Puff [Mascarpone Filling]:
  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!

It adds enough texture and sweetness so that filling becomes a choice, not a necessity. Featured in: A More Perfect Cream Puff. Pipe a dollop of mascarpone cream into each puff, then add a spoonful of lime curd. Pipe another spiral of cream onto each puff and place cut top piece on top of piped cream. Serve cream puffs immediately, or refrigerate until ready to eat (best enjoyed the same day).

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