Imagine a dessert that combines the delicate crunch of French choux pastry with the rich, velvety essence of Italian tiramisu - a culinary masterpiece that will transport your taste buds to a world of pure indulgence! This Tiramisu Choux au Craquelin is not just a dessert; it's an extraordinary experience that marries the crisp, crackly top of a perfect pastry with the smooth, espresso-infused mascarpone cream that will make your guests swoon with every single bite.
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 12 choux
Ingredients
- 1 cup water
- 1/2 cup butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup mascarpone cheese
- 1/2 cup brewed espresso
- 1/4 cup cocoa powder
- 1/2 cup sugar
- For craquelin: 1/2 cup brown sugar, 1/2 cup butter, 1 cup flour
Instructions
- Prepare the craquelin topping first: In a mixing bowl, combine brown sugar, softened butter, and flour. Mix until a smooth, pliable dough forms. Roll out between parchment papers to about 1/8 inch thickness and refrigerate for 30 minutes to firm up.
- For choux pastry, combine water and butter in a medium saucepan. Bring to a rolling boil, ensuring butter is completely melted. Remove from heat and quickly stir in flour all at once, mixing vigorously until a smooth dough forms.
- Return the dough to low heat, stirring continuously for 2-3 minutes to dry out the mixture. Transfer to a stand mixer and let cool for 5 minutes.
- Add eggs one at a time to the dough, mixing thoroughly after each addition. The batter should be smooth and glossy with a pipeable consistency.
- Transfer choux pastry to a piping bag. Pipe 2-inch rounds onto a parchment-lined baking sheet, leaving space between each.
- Cut the chilled craquelin into circles matching the choux size. Gently place craquelin discs on top of each piped pastry.
- Bake in a preheated 375°F (190°C) oven for 20-25 minutes until golden and puffed. Allow to cool completely.
- For the tiramisu filling, whip mascarpone cheese with sugar until smooth. Gradually fold in espresso, creating a light, creamy mixture.
- Cut cooled choux pastries horizontally. Pipe mascarpone mixture into the bottom half of each choux.
- Dust the top halves with cocoa powder. Carefully place top halves onto filled bottoms.
- Refrigerate for at least 1 hour to allow flavors to meld. Serve chilled and enjoy your Tiramisu Choux au Craquelin!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before starting, especially eggs and butter, to achieve a smooth, consistent pastry dough.
- Craquelin Preparation: Refrigerating the craquelin topping helps it maintain its shape and creates that signature crispy, crackling texture when baked.
- Piping Technique: Use a consistent piping motion and size for uniform choux pastries. A pastry tip around 1/2 inch in diameter works best.
- Moisture Control: When mixing the choux pastry, make sure to dry out the dough on low heat to prevent soggy pastries.
- Espresso Selection: Use a high-quality, freshly brewed espresso for the most intense and authentic tiramisu flavor.
- Filling Consistency: Whip the mascarpone mixture until light and airy, but be careful not to overbeat, which can cause separation.
- Chilling Time: Allow the filled choux to rest in the refrigerator for at least an hour to let the flavors meld and the pastry absorb the espresso cream.
- Serve Chilled: These delicate pastries are best enjoyed straight from the refrigerator, maintaining their crisp texture and cool, creamy filling.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
