If you are looking to impress your friends or simply indulge in a truly elegant treat, this Cream Puffs with Mascarpone Chantilly Filling Recipe is an absolute must-try. Picture delicate, golden choux pastry shells that are crisp to the bite yet airy inside, filled with a luxuriously smooth mascarpone chantilly cream that melts in your mouth with every spoonful. It’s a perfect harmony of textures and flavors that feels both classic and decadently fresh. Whether you serve them at a high tea, a celebration, or just as a personal delight, these cream puffs radiate warmth and sophistication, inviting you to savor every luscious bite.
Ingredients You’ll Need
All successful baking starts with the best ingredients, and this recipe is no exception. With a simple yet thoughtfully selected list, each component plays a vital role: from the buttery richness that forms the choux pastry to the creamy smoothness of the filling, and just a touch of sweetness to make it all sing.
- 120 g Unsalted butter: European-style for its creamy texture and deep flavor, adding buttery richness to the dough.
- 120 g Water: Helps achieve the perfect choux dough consistency and creates steam for puffing.
- 120 g Whole milk: Adds tenderness and slight sweetness to the pastry.
- ½ teaspoon Salt: Balances the flavors and enhances the sweetness.
- 2 teaspoons Granulated sugar: Just enough to give a subtle sweetness to the choux shells.
- 140 g Bread flour: High protein content flour ensures a strong structure that holds the puff shape beautifully.
- 220 g Eggs: Room temperature, incorporated gradually to create that glossy, pipeable dough.
- 345 g Heavy cream: Very cold, essential for whipping into that light and fluffy mascarpone chantilly.
- 110 g Mascarpone: Cold, for the rich and creamy filling that provides a velvety texture.
- 45 g Powdered sugar: Sifted, to sweeten the filling delicately without graininess.
- 1 teaspoon Vanilla extract: Infuses the cream with warm, aromatic notes.
- Powdered sugar for dusting: Adds the perfect finishing touch and a hint of elegance.
How to Make Cream Puffs with Mascarpone Chantilly Filling Recipe
Step 1: Prepare the Choux Pastry Dough
Begin by sifting the bread flour and setting it aside—this ensures no lumps and a smooth dough. In a saucepan, combine the butter, water, whole milk, salt, and sugar. Heat these together over medium heat until the mixture just starts to simmer, making sure not to let it boil. This creates a flavorful base that will puff up beautifully in the oven.
Step 2: Incorporate the Flour
Remove the pan from heat and add the sifted flour all at once. Stir vigorously with a rubber spatula until the mixture comes together into a smooth dough with no visible lumps. Put the pan back on low heat and cook the dough, stirring constantly for about 3 to 5 minutes, until you see a thin film forming on the bottom of the pan, signaling that enough moisture has evaporated to create the perfect consistency.
Step 3: Mix in the Eggs
Transfer the dough to the stand mixer’s bowl and mix on low for a minute so it cools slightly. Beat your eggs lightly and add them gradually, ensuring each addition is fully mixed before adding more. Keep mixing for 2 to 3 minutes until your dough becomes glossy and falls in a V shape from the paddle—a sure sign it’s ready to pipe. The dough’s texture is crucial here; it should hold shape but remain pipeable.
Step 4: Chill and Pipe the Dough
Place the dough in a pastry bag fitted with a 0.5-inch French star tip and refrigerate it for about an hour. When chilled, pipe 12 evenly sized mounds onto a perforated baking mat or parchment paper, keeping space between them for the puffs to expand. Hold the piping bag vertically and apply steady pressure for perfect shapes. Smooth any sharp tips gently with a damp finger to prevent uneven baking.
Step 5: Freeze and Bake
Lightly dust the piped dough with powdered sugar, which helps prevent cracking during baking. Freeze the tray for at least an hour to set the shape perfectly. When ready, preheat your oven to 200°C (392°F) without a fan. Place the frozen dough in the oven, reduce the temperature to 170°C (338°F), and bake for 40 minutes without opening the oven door in the first 30 minutes—this step is key to that crispy, hollow interior.
Step 6: Prepare the Mascarpone Chantilly Filling
Chill your mixing bowl and beaters beforehand to keep the cream cold and stable. Combine the cold heavy cream, mascarpone, and sifted powdered sugar in the bowl. Whip with an electric mixer for about a minute, then add vanilla extract. Continue whipping carefully for 2 to 3 minutes until you reach a soft, fluffy texture perfect for piping. Be cautious not to overbeat, as this can cause the cream to separate.
Step 7: Assemble Your Cream Puffs
Once the puffs are completely cool, slice their tops off. Fill a piping bag with the mascarpone chantilly cream using a Wilton 1M tip or similar, and fill each puff generously. Replace the tops and finish with a light dusting of powdered sugar to elevate presentation and add a sweet touch.
How to Serve Cream Puffs with Mascarpone Chantilly Filling Recipe
Garnishes
Simple powdered sugar dusting offers a classic look, but you can also get creative with a sprinkle of finely chopped toasted pistachios or edible rose petals for a floral elegance. Fresh berries like raspberries or blueberries placed around the puffs add vibrant color and a tart contrast to the creamy filling.
Side Dishes
Pair your cream puffs with a cup of freshly brewed coffee or a delicate herbal tea to balance the richness. If you’re serving a larger dessert spread, fresh fruit salads or light sorbets provide refreshing, palate-cleansing sides that complement the richness perfectly.
Creative Ways to Present
Arrange your cream puffs in a pyramid on a tiered cake stand for a striking centerpiece that’s sure to wow guests. Alternatively, present them alongside small jars of extra mascarpone chantilly or berry compote, allowing everyone to customize their cream puffs just how they like.
Make Ahead and Storage
Storing Leftovers
If you have leftover cream puffs, keep them unfilled in an airtight container at room temperature for up to a day to maintain their crispness. Once filled, it’s best to store them in the refrigerator and consume within 24 hours before they begin to soften.
Freezing
The unbaked piped dough can be frozen for several weeks, making it a fantastic make-ahead option. Freeze them on the tray first, then transfer to a freezer-safe container. When ready, bake directly from frozen, adding a few extra minutes to baking time. Filled puffs don’t freeze well, as the chantilly cream texture can be compromised.
Reheating
To revive cream puffs that have been stored unfilled, warm them briefly in a 150°C (300°F) oven for 5 to 7 minutes to regain crispness but avoid reheating filled ones as the cream filling can melt and lose texture.
FAQs
Can I use regular whipped cream instead of mascarpone chantilly for the filling?
Regular whipped cream works in a pinch, but mascarpone adds richness and stability to the filling, preventing it from becoming watery too quickly. The flavor and texture difference are definitely worth using mascarpone if you can.
Why do cream puffs sometimes collapse after baking?
Collapsing is usually due to insufficient baking time or opening the oven door too early, letting steam escape. The steam inside puffs creates their hollow center, so allowing them to bake undisturbed is essential for maintaining structure.
How can I make sure my choux pastry dough isn’t too runny or stiff?
Achieving the right dough consistency relies on gradually adding eggs and mixing until the dough forms a thick, glossy batter that falls from the paddle in a smooth V shape. Adjust the egg amount slightly as needed—this is the key to successful piping and puffing.
Is it possible to make this recipe gluten-free?
Traditional choux pastry depends on wheat flour’s gluten for structure, so gluten-free substitutions can be tricky. Specialized gluten-free flour blends designed for pastry may work, but expect variations in texture and puffing. Experimentation and possibly adding xanthan gum might be needed.
Can I prepare the filling a day in advance?
Yes, you can whip the mascarpone chantilly filling a day before. Store it tightly covered in the fridge and give it a gentle whisk before piping to bring back its light texture. Avoid overwhipping when refreshing it to maintain fluffiness.
Final Thoughts
I hope you feel as excited as I do to tackle this Cream Puffs with Mascarpone Chantilly Filling Recipe. It’s a wonderful way to impress yourself and others with a dessert that combines classical French technique and luxurious flavor. These cream puffs celebrate the joy of baking and the pleasure of sharing something truly special. Don’t hesitate to dive in—once you taste the crisp yet tender puffs filled with that heavenly mascarpone chantilly, you’ll wonder why you didn’t make them sooner!
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Cream Puffs with Mascarpone Chantilly Filling Recipe
- Total Time: 3 hours including chilling/freezing time
- Yield: 12 cream puffs
Description
This classic Cream Puffs recipe features light and airy choux pastry shells filled with a rich and fluffy Chantilly whipped cream. Made from a smooth dough cooked on the stovetop and baked to golden perfection, these delicate pastries are perfect for elegant desserts or special occasions. The filling combines cold heavy cream, mascarpone, and powdered sugar whipped to a soft, pipeable consistency with vanilla extract for a beautifully balanced sweetness and flavor.
Ingredients
Choux Pastry Dough
- 120 g Unsalted butter (82% European style butter, room temperature, in chunks)
- 120 g Water
- 120 g Whole milk
- ½ teaspoon Salt
- 2 teaspoon Granulated sugar
- 140 g Bread flour (high protein content, e.g., 13%)
- 220 g Egg (approximately 4 eggs, room temperature)
Whipped Cream Filling
- 345 g Heavy cream (36% fat, very cold)
- 110 g Mascarpone cheese (41% fat, cold)
- 45 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
For Serving
- Powdered sugar (for dusting)
Instructions
- Prepare the flour: Sift the bread flour and set it aside to ensure it’s lump-free for smooth dough formation.
- Cook the base mixture: In a saucepan over medium heat, combine butter, water, whole milk, salt, and granulated sugar. Heat gently until the mixture simmers but does not boil.
- Add flour and cook dough: Remove the pan from heat, add all the flour at once, and stir vigorously with a rubber spatula until smooth and no lumps remain. Return to heat and cook for 3–5 minutes, stirring continuously until a thin film forms on the pan bottom and some moisture evaporates.
- Mix dough with eggs: Transfer the dough to a stand mixer bowl and mix on low speed with the paddle attachment for about one minute to cool slightly. Gradually add the lightly beaten eggs slowly, mixing after each addition until the dough becomes glossy, thick, and pipeable.
- Check dough consistency: The dough should fall from the paddle in a thick V shape and hold its form. Adjust egg quantity if needed to achieve this consistency.
- Chill dough: Transfer the dough into a pastry bag fitted with a 0.5-inch French star tip and refrigerate for about one hour to firm up.
- Pipe cream puffs: Pipe 12 evenly sized cream puffs on a perforated baking mat or a parchment-lined baking sheet, applying even pressure and piping at a 90° angle. Smooth any sharp tips by gently tapping with a damp finger.
- Dust and freeze: Lightly dust the piped puffs with powdered sugar to prevent cracking, then freeze for at least one hour or longer if storing for later baking.
- Preheat oven and bake: Preheat the oven to 200°C / 392°F (no fan). Once frozen, place the tray in the oven, reduce temperature to 170°C / 338°F, and bake for 40 minutes without opening the oven door during the first 30 minutes.
- Cool choux shells: Remove from oven and allow cream puffs to cool completely on the perforated mat at room temperature before filling.
- Prepare Chantilly whipped cream: In a chilled bowl, combine very cold heavy cream, mascarpone, and sifted powdered sugar. Whip with an electric hand mixer for about one minute, then add vanilla extract and continue whipping for 2–3 minutes until reaching a soft, fluffy, pipeable consistency (soft peaks but before stiff peaks).
- Fill cream puffs: Slice off the tops of the cooled cream puffs. Transfer the whipped cream into a piping bag fitted with a Wilton 1M piping tip, then pipe the cream into each puff generously.
- Serve and store: Dust filled puffs lightly with powdered sugar and serve immediately for best crispiness. Store any leftovers in the refrigerator for up to one day.
Notes
- Adjust the egg quantity carefully when mixing into the dough; the consistency is key to successful choux pastry.
- Do not open the oven door during the first 30 minutes of baking to prevent puffs from deflating.
- Freezing the piped dough before baking helps achieve excellent puff and texture.
- Whip the Chantilly cream just enough to soft peaks; overwhipping can cause the cream to separate and become runny.
- Cream puffs are best enjoyed fresh after filling to maintain crispiness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
