Easiest Way to Prepare Favorite Craquelin Cream Puff [Mascarpone Filling]

Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Craquelin Cream Puff [Mascarpone Filling]. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Craquelin Cream Puff [Mascarpone Filling], starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Craquelin Cream Puff [Mascarpone Filling] delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Craquelin Cream Puff [Mascarpone Filling] is 12 pcs. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have Craquelin Cream Puff [Mascarpone Filling] using 15 ingredients and 11 steps. Here is how you cook that.

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.

Ingredients and spices that need to be Prepare to make Craquelin Cream Puff [Mascarpone Filling]:

1. Cookie crust
2. 42 g (3 tbsp) unsalted butter, room temperature
3. 45 g (1/4 cup) granulated sugar
4. 50 g (6 tbsp) all-purpose flour
5. Choux pastry
6. 57 g (4 tbsp) unsalted butter
7. 120 g (1/2 cup) water
8. 65 g (1/2 cup) all-purpose flour
9. 1.5 g (1/4 tsp) table salt
10. 2 large eggs
11. Mascarpone filling
12. 180 g (3/4 cup) cold whipping cream
13. 60 g (1/2 cup) powdered or icing sugar
14. 1/2 tsp vanilla extract
15. 120 g (1/2 cup) mascarpone cheese

Steps to make 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!

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