Exquisite Mascarpone Cream-Filled Choux Pastries

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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