Name: Classic Cream Puffs with Mascarpone Chantilly Filling Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 120 g Unsalted butter (82% European style butter at room temperature, in chunks); 120 g Water; 120 g Whole milk; ½ teaspoon Salt; 2 teaspoons Granulated sugar; 140 g Bread flour (high protein content flour, eg. 13%); 220 g Egg (Approx. 4 eggs at room temperature, adjust as needed); 345 g Heavy cream (36% fat, very cold); 110 g Mascarpone (41% fat, cold); 45 g Powdered sugar (sifted); 1 teaspoon Vanilla extract; Powdered sugar

Jump to Recipe· 3.9 from 23 reviews

If you’re searching for a dessert that feels like a special occasion but is absolutely doable on any day, you’re going to love this Classic Cream Puffs with Mascarpone Chantilly Filling Recipe. The light, airy choux pastry shells paired with the luxuriously smooth mascarpone-infused Chantilly cream create a heavenly bite that melts effortlessly in your mouth. This recipe marries French baking tradition with a touch of indulgence, making every cream puff a delightful celebration of texture and flavor. Whether you’re serving them at a party or craving a sweet treat with your coffee, these cream puffs will quickly become a beloved classic in your kitchen repertoire.

Ingredients You’ll Need

The image shows two views of soft yellow dough shaped into round, swirled mounds with ridged edges and a slightly pointed center, being piped onto a black silicone baking mat with white circles. The left side focuses on a woman's hand pressing the dough from a piping bag with a star-shaped metal tip onto the mat. On the right side, several dough shapes are arranged in neat rows, some being sprinkled with white powder, likely flour or sugar, from a small metal sieve held by a woman's hand. The contrast between the smooth, creamy dough and the textured mat, along with the soft light, highlight the delicate details of each swirl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic behind these magnificent cream puffs lies in a handful of simple but essential ingredients. Each one plays a crucial role in creating the perfect balance of crisp pastry and creamy filling — from the rich butter that adds depth to the dough, to the fresh mascarpone that brings a velvety texture to the Chantilly cream.

Unsalted butter (120 g): Using European style butter with high fat content gives the dough an irresistible richness and helps achieve that golden crust.
Water (120 g): Combined with milk to keep the dough moist and contribute to rise without heaviness.
Whole milk (120 g): Adds a touch of creaminess for tender pastry.
Salt (½ teaspoon): Enhances the flavors and balances the sweetness.
Granulated sugar (2 teaspoons): A hint of sweetness to complement the cream without overpowering.
Bread flour (140 g): High protein flour is key for structure—helping your puffs puff perfectly and hold their shape.
Eggs (220 g, about 4): Provide moisture and aid in the remarkable rise and glossy finish.
Heavy cream (345 g, 36% fat): Cold and ready to be whipped into that luscious Chantilly filling.
Mascarpone (110 g, 41% fat): Adds a subtle tang and creaminess that takes the whipped cream to another level.
Powdered sugar (45 g): Sweetens and stabilizes the Chantilly cream, plus a little extra for dusting.
Vanilla extract (1 teaspoon): Infuses the filling with warm, inviting aroma and flavor.
Powdered sugar (for dusting): A light snowy finish makes every cream puff picture-perfect and adds a touch of extra sweetness.

How to Make Classic Cream Puffs with Mascarpone Chantilly Filling Recipe

Step 1: Prepare the Choux Pastry Dough

Start by sifting the bread flour to ensure no lumps and set it aside. In a saucepan, combine the butter chunks, water, whole milk, salt, and granulated sugar. Heat over medium heat until the mixture reaches a gentle simmer — watch carefully to avoid boiling. This step ensures that butter melts evenly and the mixture is perfectly incorporated.

Step 2: Incorporate the Flour

Once simmering, remove the pan from heat and add all the flour at once. Stir vigorously with a rubber spatula until the dough comes together smoothly with no flour pockets. Return the pan to low heat and cook while stirring for 3 to 5 minutes. You’ll notice a thin layer forming at the bottom—this means some moisture has evaporated, making the dough ideal for puffing perfectly in the oven.

Step 3: Add the Eggs Gradually

Transfer the dough into the stand mixer bowl. Using the paddle attachment on low speed, mix for about a minute to cool the dough slightly. Beat the eggs lightly, then add them little by little, fully incorporating each addition before adding more. This slow addition is crucial for achieving the perfect, glossy, pipeable dough that holds its shape and puffs beautifully.

Step 4: Shape and Chill the Dough

Once the dough forms a V shape from the paddle and is neither too runny nor too firm, transfer it to a piping bag fitted with a 0.5-inch French star tip. Pipe twelve evenly sized rounds onto a perforated baking mat or parchment paper-lined sheet, leaving space because these puffs will expand. Smooth out any sharp tips with a damp finger to avoid cracking during baking. Dust with powdered sugar and freeze for at least one hour to set shape before baking.

Step 5: Bake to Perfection

Preheat your oven to 200°C (392°F) without fan. Place the frozen puffs in the oven and immediately lower the temperature to 170°C (338°F), baking for 40 minutes. Do not open the oven during the first 30 minutes to ensure a perfect rise and crisp exterior. Once golden and puffed, remove and let cool completely on the baking mat before filling.

Step 6: Whip the Mascarpone Chantilly Cream

In a chilled bowl, combine the cold heavy cream, mascarpone, and sifted powdered sugar. Whip with an electric mixer for about a minute before adding vanilla extract. Continue whipping until the cream thickens to a fluffy, pipeable texture just after soft peaks form but before it becomes stiff or overworked. The mascarpone adds richness and a slight tang that elevates this Chantilly filling above ordinary whipped cream.

Step 7: Fill the Cream Puffs

Carefully cut the tops off each cooled cream puff. Spoon or pipe the mascarpone Chantilly cream inside using a piping bag with your favorite nozzle (a Wilton 1M tip creates beautiful swirls). Replace the tops, dust with a final sprinkle of powdered sugar, and serve immediately to enjoy that perfect crisp meets creamy sensation.

How to Serve Classic Cream Puffs with Mascarpone Chantilly Filling Recipe

This image shows a close-up of cream puffs on a light beige plate with a white marbled background. Each cream puff has three main layers: a bottom golden-brown pastry base that looks light and airy, a thick middle layer of white creamy filling with a soft texture, and a top golden-brown pastry lid dusted with powdered sugar. One cream puff in the front is cut in half, showing the thick creamy filling inside clearly. The plate holds multiple cream puffs, with more in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar is the classic finishing touch that adds a delicate sweetness and elegance to these cream puffs. For an extra special presentation, consider drizzling some melted dark chocolate or sprinkling finely chopped toasted almonds to add an appealing contrast of texture and flavor.

Side Dishes

While these cream puffs shine as a standalone dessert, pairing them with fresh berries or a berry coulis can brighten the richness beautifully. A light cup of tea or a smooth espresso also complements the creamy filling and flaky pastry, making the perfect afternoon indulgence.

Creative Ways to Present

Turn your classic cream puffs into a showstopper by arranging them into a croquembouche tower for celebrations, or create mini versions for bite-sized delights at parties. You can also experiment with flavored Chantilly creams like lemon zest or espresso to add variety to your presentation and entice your guests with unique twists on this classic favorite.

Make Ahead and Storage

Storing Leftovers

If you have any cream puffs left after your celebration, store them unfilled in an airtight container at room temperature for up to a day. Once filled with the mascarpone Chantilly cream, refrigeration is necessary and they are best enjoyed within 24 hours to maintain their texture and freshness.

Freezing

You can freeze the baked cream puff shells before filling by placing them in a freezer-safe container after they’ve fully cooled. They’ll keep well for up to one month. When ready, thaw at room temperature and fill with the Chantilly cream just before serving for that just-made taste and crispness.

Reheating

To refresh frozen or pre-baked shells, warm them in a preheated oven at 160°C (320°F) for 5 to 7 minutes until crisp again. Do not reheat after filling as the cream will lose its texture and the shells will soften quickly.

FAQs

Can I use regular cream cheese instead of mascarpone?

While cream cheese is thicker and tangier, mascarpone offers a smoother, richer texture that complements the whipped cream perfectly. You can substitute, but expect a slightly denser filling with a different flavor profile.

Why do my cream puffs collapse after baking?

Collapsing often happens if the oven door is opened during baking or if the puffs are undercooked. Make sure to keep the oven sealed during the crucial rising period, and bake until fully golden and puffed to avoid deflation.

Can I make the dough ahead of time?

Yes, after preparing the choux dough, you can refrigerate it for up to 24 hours before piping and baking. Just bring it back to room temperature and give it a quick mix before piping.

How do I know if I’ve added the right amount of eggs?

The right dough holds a V shape when dropped from the paddle and looks glossy and smooth but not runny. Adding eggs slowly helps you achieve this perfect consistency. If the batter is too stiff, add a bit more egg; if too runny, add a pinch more flour or reduce egg slightly next time.

Can I flavor the Chantilly cream differently?

Absolutely! You can add citrus zest like lemon or orange, a splash of coffee extract, or even a hint of liqueur such as Grand Marnier into the cream to create exciting variations on this Classic Cream Puffs with Mascarpone Chantilly Filling Recipe.

Final Thoughts

There is something truly magical about mastering the Classic Cream Puffs with Mascarpone Chantilly Filling Recipe—the way delicate, crisp shells pair with the luscious, rich cream is simply unbeatable. This recipe isn’t just about a dessert; it’s about creating moments of joy that you can share with friends and family. Dive in and enjoy the process as much as the delicious results—you might just find your new favorite indulgence right here.