If you love desserts that combine the lightness of choux pastry with the rich, classic flavors of tiramisu, then you are in for a real treat with this Tiramisu Choux au Craquelin Recipe. This delightful twist on traditional tiramisu features crispy-topped choux buns filled with a luscious, fluffy mascarpone and coffee cream, all crowned with a perfectly crackled craquelin crust. It’s a beautiful medley of textures and flavors that will make your dessert table stand out and impress everyone lucky enough to taste it.

Ingredients You’ll Need

A close-up view of a piping bag with a metal tip squeezing smooth, pale yellow dough in a circular swirl shape on a black baking mat with white concentric circles; around it are several similar small swirls of dough placed evenly across the mat; the background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Tiramisu Choux au Craquelin Recipe uses simple but essential ingredients, each chosen to deliver the perfect balance of crunch, creaminess, and that beloved coffee flavor. From the richness of mascarpone and heavy cream to the delicate texture of choux pastry and the sweet crunch of craquelin, every element plays a key role in creating this dreamy dessert.

Unsalted butter (60 g): Provides the base fat for the choux, ensuring a tender yet sturdy dough.
Water (60 g): Helps steam the choux during baking, creating the airy interior.
Whole milk (60 g): Adds richness and tenderness to the choux dough.
Large pinch of salt: Enhances flavor, balancing the sweetness throughout.
Granulated sugar (½ tablespoon): Just enough sweetness to aid browning and flavor depth.
Bread flour (70 g): High protein flour gives the choux structure and chew.
Eggs (110 g total): The critical ingredient for binding and puffing up choux; use as needed for perfect consistency.
Unsalted butter, room temperature (100 g): For the craquelin dough, creates that irresistible crackly topping.
Cane sugar (100 g): Sweetens the craquelin dough, adding a caramelized crunch.
All-purpose flour (100 g): Blended into the craquelin for crisp texture.
Heavy cream, very cold (240 g): Whipped with mascarpone to create the silky tiramisu filling.
Mascarpone, full fat (300 g): The creamy heart of the tiramisu flavor profile, rich and decadent.
Icing sugar (60 g): Adds sweetness to the whipped filling without graininess.
Espresso, chilled (1 tablespoon): Brings bold coffee notes that evoke classic tiramisu.
Unsweetened cocoa powder (to dust): The finishing touch for that signature tiramisu look and hint of bitterness.

How to Make Tiramisu Choux au Craquelin Recipe

Step 1: Prepare the Craquelin Dough

Start by creaming together the room temperature butter and cane sugar until smooth and well combined. Slowly add in the all-purpose flour, mixing just until incorporated; if the dough feels too soft, pop it into the freezer for a few minutes to firm up. Once it has a workable texture, roll the dough between two perforated baking mats until it’s about 2mm thick. For best results, chill this sheet in the freezer for at least one hour to help it hold its shape during baking. If the dough gets sticky at any point, a quick chill will make rolling much easier.

Step 2: Make the Choux Pastry Dough

Sift the bread flour and set it aside while heating butter, water, milk, salt, and granulated sugar in a saucepan over medium heat. Once the mixture boils, remove from heat and stir in the sifted flour all at once, mixing vigorously with a rubber spatula until the dough forms a smooth ball and no flour lumps remain. Return the pan to medium heat and cook the dough for about 3 minutes, stirring constantly until a thin skin forms on the bottom, signaling it’s ready to cool slightly before egg addition.

Step 3: Mixing in the Eggs

Transfer the dough to a bowl, then gradually add the eggs in small amounts, whisking thoroughly after each addition. The ideal texture should be pipeable—neither too runny nor too stiff. This step requires a bit of patience since egg size varies, but don’t rush; the perfect consistency is key for those airy puffs.

Step 4: Forming and Freezing the Buns

Pipe 20 equal-sized rounds onto your baking mat, ensuring enough space between each as they will expand during baking. Place the tray into the freezer for at least 10 minutes to firm up the dough and prevent spreading.

Step 5: Shaping the Craquelin Toppings

Remove the chilled craquelin sheet and use a cookie cutter slightly larger than your choux buns to cut out 20 circles. With the craquelin disks still frozen and firm, place one atop each choux round. Return the tray to the freezer for another 15 minutes to ensure everything stays firm before baking.

Step 6: Baking the Choux au Craquelin

Preheat your oven to 200°C (392°F). Once the choux buns have chilled, bake them at the higher temperature for 30 minutes without opening the oven door—opening it too soon can cause them to collapse. Then lower the oven temperature to 170°C (338°F) and continue baking for 10 more minutes. Check for a golden color, an airy puff, and that the center is cooked through but still slightly moist to achieve perfect texture.

Step 7: Cooling the Buns

Cool the choux buns on a perforated mat or cooling rack. This prevents condensation from making the bottoms soggy and preserves the crisp craquelin texture.

Step 8: Whipping the Mascarpone Cream

Whip the mascarpone, very cold heavy cream, and icing sugar together using an electric mixer until airy and smooth—about one to two minutes. Be careful not to over-whip, as the mixture can become too runny and lose its structure. Fold in a quarter of the cream mixture with chilled espresso to create a coffee-flavored frosting for a beautiful depth of taste.

Step 9: Assembling the Tiramisu Choux au Craquelin Recipe

Slice the tops off your cooled choux buns, pipe in a generous amount of the espresso-infused cream followed by the fluffy mascarpone cream. Replace the tops and finish with a delicate dusting of unsweetened cocoa powder to mirror the familiar tiramisu look.

How to Serve Tiramisu Choux au Craquelin Recipe

A small round pastry with a rough, golden-brown textured base, topped with a thick layer of smooth white cream swirled generously in the middle, crowned with small pieces of translucent, pale yellow-orange fruit and a tiny green herb sprig for garnish, all placed on a white marbled surface with two similar pastries blurred in the background, photo taken with an iphone --ar 4:5 --v 7

Garnishes

Dusting your choux with cocoa powder is a classic finishing step that adds bitterness and complements the sweetness. You can also add a light sprinkle of finely grated dark chocolate or a few coffee beans on the side for extra visual appeal and an aromatic hint.

Side Dishes

Because these cream-filled choux buns are rich yet airy, pairing them with fresh berries or a crisp fruit salad can provide a lovely contrast and balance. A small cup of espresso or cappuccino is the perfect beverage to echo the coffee notes and complete the experience.

Creative Ways to Present

Try stacking these beautiful Tiramisu Choux au Craquelin Recipe puffs in a tiered display for a stunning dessert centerpiece. Alternatively, serve them in individual glass jars layered with extra mascarpone cream and a sprinkle of cocoa for a modern twist. Wrapped delicately in parchment for takeaway gifts, they also make thoughtful, homemade presents.

Make Ahead and Storage

Storing Leftovers

Your filled Tiramisu Choux au Craquelin Recipe can be kept in the refrigerator for up to one day. Because choux pastry softens as it absorbs moisture, it’s best enjoyed fresh, but chilling helps maintain the cream filling at its best.

Freezing

You can freeze the baked choux buns before filling them, ensuring they are cooled completely first. Wrap them tightly and freeze for up to a month. Thaw at room temperature, then fill with the mascarpone cream just before serving to keep the crisp craquelin texture intact.

Reheating

If you prefer warm choux, briefly heat the unfilled buns in a moderate oven to bring back their crispness. Do not reheat after filling, as the cream can spoil or melt, losing the signature tiramisu texture.

FAQs

Can I make the craquelin dough ahead of time?

Absolutely! The craquelin dough can be prepared and rolled out in advance, then frozen until you’re ready to bake. This makes assembling the choux easier and helps keep the topping crisp and crackly.

What if my choux buns deflate after baking?

Choux buns tend to deflate if the oven is opened too early or the baking temperature fluctuates. Make sure to avoid opening the oven door in the first 30 minutes to allow them to set properly and puff up fully.

Can I substitute mascarpone with another cheese?

Mascarpone has a unique creamy texture and gentle sweetness that’s essential in this recipe. While cream cheese may be used in a pinch, the flavor and lightness won’t be quite the same.

Is it necessary to chill the heavy cream and mascarpone before whipping?

Yes, very cold heavy cream and mascarpone whip more quickly and hold their shape better, ensuring a rich, fluffy filling perfect for piping into the choux.

How do I know when the choux dough has the right consistency for piping?

The dough should be thick enough to hold its shape but soft enough to pipe smoothly without breaking. When a spatula is dipped and raised, the dough should slowly fall in a ribbon-like pattern.

Final Thoughts

Sharing this Tiramisu Choux au Craquelin Recipe has been such a joy because it truly combines the best of textures and flavors into one dazzling dessert. If you want to impress your friends and family or simply treat yourself to an unforgettable pastry experience, give this recipe a try. It’s a delightful twist on tiramisu that’s as fun to make as it is to eat!