Summer is all about light and airy desserts and this is as perfect as it gets. Cream puffs are traditionally stuffed with pastry cream, but this mascarpone cream is lighter and easier to make, a win-win situation. I’m taking these to a barbecue tomorrow so I’ll pack the pate a choux (the puff) in one box and bring the mascarpone cream in a seperate container. I’ll bring a piping bag and a star tip (light and easy to travel with) and fill these to order. I’m pretty sure these will be popular with the kids, but impress the adults as well.
So throughout the post, I will keep insisting that you fill the cream puffs as close to service as possible. You will definitely get the best results that way because any cream inside will start to moisten the pate a choux. The longer it is filled, the more soggy it will be. However, lots of places that sell cream puffs do not fill to order. It’s ok for most people. I guess I’m just really picky. So, if you are going to fill them, you must store them in the fridge, and your best bet is this recipe because this Mascarpone Cream is not as wet as pastry cream.
Mascarpone Cream Puffs
Pate a Choux (based on recipe from Professional Baking)
~roughly 36 pieces
- 10 ounces water
- 1 stick (4 oz) unsalted butter, cut into pieces
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 ounces bread flour
- 6 ounces eggs (about 3 large eggs), beaten lightly
1. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper.
2. Combine water, butter, sugar and salt in a large heavy saucepan. Bring to a rolling boil. Remove from the heat and all all the flour at once and stir quickly with a large whisk.
3. Return to medium heat and whisk vigorously until the dough forms a ball.
4. Transfer dough to a stand mixer bowl and mix with paddle attachment to cool to 140 degrees F, which is pretty warm but not hot.
5. On medium speed, beat in about 1/4 of the egg at a time and wait till the egg is completely absorbed before adding more.
6. Use a round tip (I used 1/3″) and fill pastry bag with choux paste (the batter you just made). Pipe 1 1/2″ balls about 2″ apart. Try not to leave a tip but if you do, it’s easy to fix. When you’re done piping all the choux, dab your finger in a little water an just gently press the tips down.
7. Bake for 10 minutes in 425 degrees F, then rotate pans and turn down to 375 degrees F. Bake for another 15-20 minutes, or until pate a choux are golden and feel hollow. Remove from oven and cool in a dry place.
Make-ahead:
You can make the pate a choux a few days a head of time. Cool completely before storing them in an air-tight container. When you are ready to use them, heat them up at 300 degrees F, in the oven. It takes a few minutes. You want them to feel light and dry. Remove them from the oven and let them cool completely before filling. Fill as close to eating as possible.
Mascarpone Cream
- 1 1/2 cups mascarpone
- scant 1/2 cup chilled heavy cream
- 1/4 cup + 2 tablespoons sugar
Instructions –
Chill mixer bowl and whisk for at least 15 minutes. Put all of the ingredients in the bowl and beat until stiff peaks (doesn’t take long).
Assembly:
Spit pate a choux in half. It pulls apart easily with your fingers but feel free to use a knife if you prefer. Pipe Mascarpone cream into bottom half.
Place top half on and press gently, just so it sticks. Serve immediately.
Another serving option is to add a few slices of fresh strawberry. Garnish with mint (optional). Both ways are light and delicious!
