Indulge in the elegance and sweetness of these exquisite mascarpone cream-filled choux pastries. Perfectly puffed and delicately filled with a rich and creamy mascarpone blend, these pastries are a testament to the art of baking. Topped with melted white chocolate and fresh strawberries, they offer a visually stunning and deliciously satisfying treat for any occasion.
Why You'll Love This:
- Sophistication: Each pastry is a blend of refined flavors and textures, from the airy choux to the creamy mascarpone filling.
- Versatility: Ideal for high tea, dessert after a gourmet meal, or as a special treat for celebrations.
- Visual Appeal: The glossy white chocolate and vibrant strawberries make these pastries a feast for the eyes.
Perfect Occasion: These choux pastries are perfect for elegant gatherings, bridal showers, birthdays, or as a sophisticated finish to a dinner party. They're also wonderful as a homemade gift, showcasing your baking skills with a touch of luxury.
Decoration Tips:
- Creative Toppings: Experiment with various fruit toppings like raspberries or blueberries for a different color contrast.
- Chocolate Varieties: Try drizzling with dark or milk chocolate for a deeper flavor profile.
- Edible Gold Leaf: For an extra luxurious touch, add a small piece of edible gold leaf atop each pastry.
For the Choux Pastry:
- 4.4 ounces of butter
- 2/3 cup of milk
- 2/3 cup of water
- 1 teaspoon of flat salt
- 2 teaspoons of sugar
- 1 cup of flour
- 4 large eggs
For the Crumble Topping:
- 3.5 ounces of butter
- 1/2 cup of demerara sugar
- 1 cup minus 1 tablespoon of flour
For the Filling:
- 2 containers of Mascarpone cheese (brand unspecified)
- 1 cup of milk
- 3 tablespoons of powdered sugar
- 3 tablespoons of vanilla pudding mix
For Decoration:
- 3.5 ounces of white chocolate
- A package of sliced strawberries
Preparation Steps:
- Crumble Topping: In a mixer with a paddle attachment, mix butter, flour, and sugar on medium speed until uniform. Roll the dough between two sheets of parchment paper to a thickness of 1.5 mm, freeze on a tray.
- Choux Pastry: In a medium saucepan over medium heat, bring butter, milk, water, sugar, and salt to a boil. Remove from heat, add flour all at once, stirring vigorously until a dough forms that pulls away from the sides. On low-medium heat, dry the dough by stirring constantly for a minute. Transfer to a mixer with a paddle attachment, mix on low until the dough cools. Gradually add eggs, one bit at a time, until the dough reaches a piping consistency, smooth but not too liquid.
- Assembly: Pipe uniform circles of dough onto a baking sheet lined with parchment paper. Place frozen crumble circles on top of each dough circle. Bake in a preheated oven at 347°F (175°C) in the lower third, for about 30 minutes until golden brown without opening the oven door.
- Filling: Whip mascarpone, milk, and powdered sugar until creamy. Add vanilla pudding mix and whip until stable. Once pastries are cooled, cut the top, fill with cream, and replace the top.
- Decoration: Drizzle with melted white chocolate and top with sliced strawberries.
Enjoy these luxurious mascarpone cream-filled choux pastries, a treat that combines the joy of baking with the pleasure of indulgence!