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Cream Puffs with Mascarpone Chantilly Filling Recipe

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4 from 29 reviews

  • Author: Ava
  • 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

  1. Prepare the flour: Sift the bread flour and set it aside to ensure it’s lump-free for smooth dough formation.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool choux shells: Remove from oven and allow cream puffs to cool completely on the perforated mat at room temperature before filling.
  11. 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).
  12. 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.
  13. 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

Find it online: https://quickandsweetrecipes.com/cream-puffs-with-mascarpone-chantilly-filling-recipe/