Tiramisu Choux au craquelin

5 from 7 votes

This Tiramisu Choux au craquelin (crispy cream puff) is the perfect combination of Italian Tiramisu and French Choux pastry, a showstopper dessert that will impress everyone!

Prep Time1

Cook Time1

Waiting time2

Total Time4

Course: Dessert

Cuisine: French

Servings: choux buns

Calories: 236kcal

Author: Katalin Nagy

Equipment

Ingredients

For the choux bun

60 g Unsalted butter
60 g Water
60 g Whole milk
Large pinch of salt
½ Tablespoon Granulated sugar
70 g Bread flour high protein flour
110 g Egg might need slightly more or less, pls see tips above

For the craquelin

100 g Unsalted butter room temperature
100 g Cane sugar
100 g AP flour

Whipped mascarpone

240 g Heavy Cream 36% fat, use it very cold
300 g Mascarpone full fat
60 g Icing sugar
1 tablespoon Espresso chilled
Cocoa powder unsweetened to dust

Metric - US Customary

Instructions

Craquelin

Cream butter and sugar together then add the flour. If the mixture is too soft place it into the freezer for few minutes for the butter to harden a bit.
When the craquelin dough sets a bit, roll it out between two Perforated "air" baking mat into 2 mm thick then place the rolled out sheet into the freezer with Perforated "air" baking mat on it for minimum an hour. If at any point, during rolling the dough, it gets too sticky, place it into the freezer for a minute or two then continue rolling until reaches 2mm of thickness.

Choux bun

Continue with the choux pastry by sifting flour then measure and set aside
Place butter, water, milk, salt and sugar into a saucepan over medium heat
As soon as the mixture starts to boil remove from heat, add the flour in one go and whisk vigorously with a Rubber spatula until it forms one smooth ball and flour bits are not visible
Place the saucepan back to the stove and cook the dough for about 3 min over medium heat mixing constantly. It is ready when a sort of skin forms on the bottom up the saucepan
Transfer the dough into a bowl and let it cool down slightly before mixing the egg in. Only add a small amount of egg at a time, consistently whisking after each addition. You should reach a consistency which is not too runny, not too firm but just fine to pipe. Pls see tips above
Pipe 20 equal sized buns on the baking mat leaving enough space in between them, as they will puff, then place the tray into the freezer for 10 min at least
Pre-heat oven to 200 C / 392 F
Take the craquelin sheet out from the freezer and with the help of a cookie cutter cut out 20 circles, slightly larger in diameter than the choux buns you just piped
Take the choux buns out of the freezer and place one craquelin disk on each of them. The craquelin disk should be frozen and very firm at this point, which makes the process of cutting as well as placing them on top of the choux bun easy
Pop the tray with the choux buns back to the freezer for 15 min
Lower oven temperature to 170 C / 338 F and bake the choux for 40 min. Do not open the oven door in the first 30 min. If you are baking it the first time it is a good idea to take one choux bun out of the oven at 40 min and check its consistency. If it is golden in colour, nicely puffed up, does not deflate on room temperature and the middle of the ball is not raw (it is ok if it's a bit wet, it will dry while cooling down) then it is considered to be done
Cool either on the perforated air mat or if baked on parchment papaer, then cool them on cooling rack

Whipped mascarpone

Whip mascarpone, very cold heavy cream and icing sugar with an Electric hand mixer. until smooth and fluffy, about one or two minutes. Once it has reached the right consistency, do not over beat as it can become runny
Mix ¼ of the frosting with cold strong coffee

Assemble

Cut the top of each choux bun
Pipe coffee frosting and whipped mascarpone frosting into the choux buns
Dust with cocoa powder
They can be stored in the fridge for a day however choux buns are best served straight after filling

Notes

Nutrition