Craquelin Cream Puff with Mascarpone Cream | Choux au Craquelin Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

chocolate

🥗Healthier: cocoa powder

💰Cheaper: chocolate chips

Cocoa powder is lower in fat and can be more economical.

Make the cookie crust by mixing the ingredients until combined; the dough should come together when pressed.

Place the dough between parchment papers and roll to 1-2 mm thickness.

Freeze the rolled dough for about 20 minutes.

For the choux pastry, bring water to a boil over medium heat.

Remove from stove and add flour and salt; return to the stove and stir constantly over medium heat for 2 minutes.

Cool the mixture to lukewarm before adding eggs, stirring frequently to cool it down faster.

Gradually add eggs and mix; the dough may break apart initially but will come together as you mix.

Mix until the dough becomes a smooth thick paste that falls off like a thick ribbon; if too thick, add a bit more egg.

Transfer the dough into a piping bag or scoop the batter onto the tray.

Cut out the frozen cookie dough into circles with a diameter larger than the choux pastry dough, approximately 4.7 cm (1-7/8 inches).

Place the cookie dough circles on top of the piped choux pastry mounds.

Bake until golden and puffed, then cool completely.

For the cream filling, mix mascarpone cheese with sugar until thickened and reaches stiff peaks.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens