The Cream Puffs with Chocolate and Mascarpone Cream are tray sweets that are quite easy to prepare at home and beautiful to offer to friends. Choux pastry, also known as cream puff pastry, is the essential element for preparing desserts such as éclairs, profiteroles, and of course cream puffs. It requires working sugar, butter, flour, and eggs in two stages, beginning with water and butter, then adding the other ingredients later. For the filling of the cream puffs, we can vary with the creams we like the most, and for this purpose, I leave you with a Collection of Creams for Fillings.
Other tray sweets
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 26 cream puffs
- Cooking methods: Stovetop, Oven
- Seasonality: All seasons
- Energy 153.30 (Kcal)
- Carbohydrates 9.41 (g) of which sugars 3.81 (g)
- Proteins 2.35 (g)
- Fat 12.13 (g) of which saturated 5.04 (g)of which unsaturated 2.00 (g)
- Fibers 0.53 (g)
- Sodium 31.26 (mg)
Indicative values for a portion of 18 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/2 cup water
- 3/4 cup butter (1 tbsp is for the baking sheet)
- 1 1/4 cups all-purpose flour
- 4 eggs (medium)
- 1/4 tsp fine salt
- 2 tsp sugar
- 1 cup whipping cream
- 7 oz mascarpone
- 5 1/4 oz 50% dark chocolate
Tools
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- Food scale
- Pot
- Wooden spoon
- Stand mixer
- Piping bag
- Whisk
Steps
In a saucepan, combine 1/2 cup of water, sugar, butter, and a pinch of salt and bring to a boil. Remove from heat and add the flour all at once, stirring to prevent lumps. Return to the heat, and when the dough pulls away from the sides, turn off the heat. In a bowl, beat the eggs and incorporate them one at a time into the dough, preferably using a stand mixer or electric beaters. Transfer the dough into a piping bag.
Make the cream puffs by pressing the piping bag with a star or plain nozzle directly onto a greased baking sheet. Bake in the middle rack of a preheated oven at 392 °F and cook for 20 minutes. Let them cool in the oven without opening the door.
Pour 2/3 cup of cream into a saucepan and as soon as it starts to boil, add the chocolate cut into pieces and stir over low heat until it melts and cools. In a separate bowl, whip the remaining 1/3 cup of cream, add the sifted powdered sugar to prevent lumps, and mix. Add the mascarpone and incorporate it into the rest. Mix the chilled chocolate into the white cream. Let it rest in the refrigerator for 10 minutes to firm up a bit.
Place the cream in the piping bag and fill the cream puffs by making a small hole underneath. Place them on a tray and finally decorate the surface with the remaining cream.
