Get ready to indulge in these Tiramisu Choux au Craquelin, a stunning pastry that combines the classic flavors of tiramisu with the airy elegance of choux pastry! Filled with a luscious coffee-flavored cream and topped with a crunchy craquelin, these pastries are perfect for any celebration or as a sweet treat to enjoy at home. Your taste buds will thank you!
With their rich flavor and delightful texture, these Tiramisu Choux au Craquelin are sure to impress everyone who tries them. Let’s dive into this scrumptious recipe!
Resume of the Recipe
Tiramisu Choux au Craquelin features light and airy choux pastry filled with a creamy tiramisu-flavored filling and topped with a crunchy, sweet craquelin layer. They are a delightful twist on a classic dessert, perfect for special occasions or an elegant treat!
Exciting Story:
I first made Tiramisu Choux au Craquelin for a dinner party when I wanted to create a dessert that would wow my guests. The combination of rich tiramisu flavors and delicate choux pastry was too tempting to resist. As I prepared the choux and whipped up the coffee cream filling, the aromas wafted through my kitchen, making everyone eager to taste.
When I served these beautiful pastries, they were an instant hit! The combination of the soft choux, rich filling, and crunchy top created a delightful flavor experience, and my guests couldn’t get enough. Since that day, these pastries have become a favorite in our dessert repertoire, bringing elegance and deliciousness to our gatherings!
Why These Tiramisu Choux au Craquelin are a Must-Try
- Decadent Flavor: The classic tiramisu flavor is beautifully incorporated into a choux pastry.
- Elegant Presentation: These pastries are stunning and will impress at any event!
- Fun to Make: The combination of techniques makes this dessert a rewarding challenge!
How to Make Tiramisu Choux au Craquelin
Prepare the Craquelin:
In a mixing bowl, combine brown sugar, flour, and softened butter until a dough forms. Roll the dough between two sheets of parchment paper until about 1/8-inch thick. Freeze until firm, then cut out small circles to place on top of the choux before baking.
Make the Choux Pastry:
In a saucepan, combine butter, water, and salt over medium heat. Bring to a boil, then add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip.
Pipe the Choux:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pipe small rounds of choux pastry onto the baking sheet, leaving space between each. Top each round with a frozen piece of craquelin.
Bake the Choux:
Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door while baking. Once done, remove from the oven and let cool completely on a wire rack.
Make the Tiramisu Filling:
In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, coffee, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
Assemble the Choux:
Once the choux are completely cool, use a small piping tip to create a hole in the bottom of each pastry. Fill each choux with the tiramisu filling using a piping bag.
Serve:
Dust the filled choux with cocoa powder before serving. Enjoy your Tiramisu Choux au Craquelin!
Tips:
- Ensure the choux are completely cool before filling to prevent the cream from melting.
- For a stronger coffee flavor, use espresso in the filling.
Substitutions and Variations:
- Use flavored extracts, like almond or hazelnut, in the filling for a unique twist.
- Substitute the tiramisu filling with vanilla or chocolate cream for different flavors.
Make a Healthier Version:
- Use light cream cheese instead of mascarpone for a lower-fat option.
- Reduce the sugar in the filling for a healthier treat.
Frequently Asked Questions:
- Can I make these choux in advance?
Yes, you can make the choux and filling a day ahead; just assemble them before serving. - How should I store leftovers?
Keep in an airtight container in the refrigerator for up to 2 days. - Can I freeze these pastries?
It’s best to freeze the unfilled choux; thaw and fill before serving. - What can I use instead of mascarpone cheese?
Cream cheese can be used as a substitute for a lighter filling. - How do I know when the choux are done?
They should be puffed and golden brown; a hollow sound when tapped indicates they are ready. - Can I add chocolate to the filling?
Yes! Melted chocolate can be folded into the mascarpone mixture for a chocolate version. - What’s the best way to serve these pastries?
Serve them chilled with a dusting of cocoa powder for a classic look. - How can I make this dish spicier?
Add a splash of coffee liqueur to the filling for a flavor boost. - What’s the best way to reheat leftovers?
These are best enjoyed cold; avoid reheating to maintain the filling texture. - Can I use a different type of pastry?
Yes, puff pastry can also work well for a different texture. - How do I achieve the best flavor?
Use high-quality ingredients, especially for the coffee and chocolate! - Can I make these pastries gluten-free?
Use a gluten-free flour blend for the choux pastry if necessary.
Tiramisu Choux au Craquelin
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Choux Pastry:
1/2 cup 1/2 (115g) unsalted butter
1 cup 1 (240ml) water
1 cup 1 (125g) all-purpose flour
1/4 tsp 1/4 salt
4 large 4 eggs
For the Craquelin:
1/4 cup 1/4 (50g) brown sugar
1/4 cup 1/4 (30g) all-purpose flour
2 tbsp 2 (30g) unsalted butter, softened
For the Tiramisu Filling:
1 cup 1 (240ml) heavy cream
1/2 cup 1/2 (120g) mascarpone cheese
1/4 cup 1/4 (30g) powdered sugar
1 tbsp 1 coffee or espresso, cooled
1 tsp 1 vanilla extract
Cocoa powder (for dusting)
Directions
- Prepare the Craquelin:
- In a mixing bowl, combine brown sugar, flour, and softened butter until a dough forms. Roll the dough between two sheets of parchment paper until about 1/8-inch thick. Freeze until firm, then cut out small circles to place on top of the choux before baking.
- Make the Choux Pastry:
- In a saucepan, combine butter, water, and salt over medium heat. Bring to a boil, then add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip.
- Pipe the Choux:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Pipe small rounds of choux pastry onto the baking sheet, leaving space between each. Top each round with a frozen piece of craquelin.
- Bake the Choux:
- Bake in the preheated oven for 20-25 minutes or until puffed and golden brown. Avoid opening the oven door while baking. Once done, remove from the oven and let cool completely on a wire rack.
- Make the Tiramisu Filling:
- In a mixing bowl, whip the heavy cream until soft peaks form. In another bowl, mix mascarpone, powdered sugar, coffee, and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Assemble the Choux:
- Once the choux are completely cool, use a small piping tip to create a hole in the bottom of each pastry. Fill each choux with the tiramisu filling using a piping bag.
- Serve:
- Dust the filled choux with cocoa powder before serving. Enjoy your Tiramisu Choux au Craquelin!
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