Whipped Mascarpone Cream Puffs
Elegant dessert, perfect for Valentine’s Day – Whipped Mascarpone Cream Puffs.
Finally another dessert recipe on my blog!
I’m sorry, but I’ve been craving savory stuff lately. This explains the lack of dessert recipes on cookinglsl recently.
I did make cream puffs last weekend. And I decided to fill them with rich whipped mascarpone cream. These little cuties turned amazing!
My husband had requested that I fill them with vanilla pastry cream, but I simply forgot to buy more eggs, that’s why I used my tested recipe for whipped mascarpone cream.
I rarely make cream puffs or eclairs, but I’ve always had success with them. They are super easy to make and I always have success with them. And the best part – everyone around me loves them.
If you’ve never made choux pastry, there are some simple rules to follow (I’m sure there are more than 5).
- You may not need all 4 eggs.
- Make sure the dough has cooled for a few minutes, before you add the eggs to it.
- If the dough gets too runny, chill for 10-15 minutes until it thickens.
- Bake cream puffs over parchment paper, so they can safely be separated after baking and don’t stick to the baking pan.
- Eclairs should be golden (brown) color, not pale, this ensures they are not underbaked.
If these sound delicious to you, go ahead and make some for your sweetheart. Valentine’s Day is around the corner!
Whipped Mascarpone Cream Puffs
- 1/2 cup butter — , cubed (1 stick)
- 1 cup water
- 1 cup all-purpose flour
- 1/2 tsp salt
- 4 eggs
For the whipped mascarpone cream: (double the recipe, if you like extra cream in your cream puffs)
- 8 oz Mascarpone cheese — (left at room temperature for 30 minutes)
- ½ cup sugar
- 1 cup cold heavy cream
- 1 tsp vanilla extract
- 1 cup fresh strawberries — , diced.
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp vegetable oil
For the eclairs:
In a deep saucepan, combine butter and water. Bring to a boil, stirring until the butter is melted. Reduce heat to low and add flour and salt. Stir constantly until mixture leaves the sides of the pan and forms a stiff ball. Remove from the heat and let the mixture cool for 5 minutes.
Add eggs one at a time, mixing (with a mixer) well after each addition.
Preheat oven to 450F. Line a baking sheet with parchment paper.
Using a spoon, spoon dough onto the parchment paper into 1 -1 1/2 inch rounds.
Bake cream puffs for 15 minutes at 450 F, then reduce the temperature to 325 F and bake for 20-30 more minutes until golden. Baking time may vary, depending on the size of puffs, type of oven and moisture of ingredients. Puffs need to rise and turn golden, but be careful not to burn them.
Cool on a wire rack. Then cut tops off cooked pastry.
For the mascarpone whipped cream:
In a small bowl, using a wooden spoon or a rubber spatula mix together mascarpone cheese and sugar until combined.
In the bowl of a stand mixer beat heavy cream until stiff peaks form.
Gently fold whipped cream into the Mascarpone mixture.
Mix in vanilla extract.
For the chocolate garnish:
Melt chocolate chips with vegetable oil over a double boiler.
Fill cream puffs with whipped mascarpone cream. Add diced strawberries to each one, then cover with the top part of the shell. Drizzle with melted chocolate on top.
Chill for 15 minutes, then serve. Store in the fridge for up to 4 days.
Nutrition InformationCalories: 438, Fat: 36g, Saturated Fat: 22g, Cholesterol: 141mg, Sodium: 272mg, Potassium: 111mg, Carbohydrates: 22g, Fiber: 1g, Sugar: 11g, Protein: 5g, Vitamin A: 1110%, Vitamin C: 7.2%, Calcium: 60%, Iron: 1.3%