Craquelin choux with mascarpone whipped cream
Well-risen choux buns topped with crisp craquelin and filled with vanilla mascarpone whipped cream. The stand mixer helps incorporate the eggs into the choux pastry and whip a stable cream.
Preparation
- 1
Mix the craquelin butter, light brown sugar and flour with the flat beater until a smooth dough forms. Roll it out thinly between two sheets and chill.
Speed 2⏱ 2 min🔧 feuille - 2
Bring the water, milk, butter and salt to the boil. Remove from the heat, add the flour all at once and mix. Return to a low heat for 1 to 2 minutes to dry out the panade.
- 3
Transfer the panade to the bowl fitted with the flat beater and mix for 2 minutes to let it cool slightly.
Speed 2⏱ 2 min🔧 feuille - 4
Add the eggs gradually, allowing the dough to absorb each addition. Stop when it forms a thick, supple ribbon.
Speed 3⏱ 3 min🔧 feuille💡 The exact quantity of egg may vary slightly depending on how much the panade was dried out.
- 5
Pipe the choux, place a disc of craquelin on each one and bake at 180°C for about 30 to 35 minutes without opening the oven at the beginning.
🌡 180°C⏱ 35 min - 6
Whisk the cream, mascarpone, icing sugar and vanilla until the whipped cream is firm.
Speed 7⏱ 3 min🔧 fouet ballon - 7
Once the choux are completely cool, fill them with the mascarpone whipped cream using a piping bag.
