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

Craquelin Cream Puff [Mascarpone Filling].

You can cook Craquelin Cream Puff [Mascarpone Filling] using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Craquelin Cream Puff [Mascarpone Filling]

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

Craquelin Cream Puff [Mascarpone Filling] instructions

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!.