Tiramisu Choux au Craquelin

Tiramisu Choux au Craquelin brings the classic Italian dessert into the realm of delicate French pastries. This delicious hybrid combines the light, airy texture of choux pastry with the rich flavors of tiramisu—coffee, rum, and mascarpone. The craquelin topping adds an extra layer of crunch and sweetness, elevating the choux to a whole new level. Each bite is a perfect balance of textures, from the crisp outer shell to the creamy mascarpone filling and the coffee-soaked center.

This recipe offers all the indulgence of tiramisu but in an elegant and bite-sized form. Whether you’re serving these at a dinner party, as a special treat for family, or just indulging in a moment of sweetness, Tiramisu Choux au Craquelin will impress with its sophisticated flavors and beautiful presentation.

The combination of warm, freshly baked choux pastry, filled with smooth mascarpone and infused with espresso, creates a mouthwatering dessert that tastes just like the beloved tiramisu, only in a fun and decadent pastry form. A light dusting of cocoa powder finishes it off beautifully, making it as delicious as it is stunning.

Why You’ll Love This Recipe

Tiramisu Choux au Craquelin is a truly special treat that merges the best of both French and Italian pastry traditions. Choux pastry is light, airy, and crispy, making it the perfect vessel for the rich, creamy mascarpone filling. The addition of brewed espresso and rum gives these pastries the signature flavor profile of tiramisu, while the craquelin topping adds a delightful crunch that contrasts with the soft, melt-in-your-mouth interior.

What makes this recipe so irresistible is the balance of textures and flavors. Each bite offers a combination of crispy pastry, creamy filling, and the deep, bold flavor of espresso. These pastries are ideal for impressing guests or enjoying with a cup of coffee on a lazy afternoon. Plus, the fact that they’re so customizable makes them a fun and creative twist on a classic dessert.

Ingredients

• 1/2 cup water
• 1/4 cup unsalted butter
• 1/2 cup all-purpose flour
• 2 large eggs
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/2 cup brewed espresso
• 2 tablespoons rum
• Cocoa powder for dusting

Variations

1. Flavored Pastry Cream

You can add a splash of vanilla or coffee extract to the mascarpone filling for extra depth of flavor.

2. Add a Layer of Chocolate

For a more indulgent twist, drizzle a little melted chocolate over the mascarpone filling before closing the choux or sprinkle some chocolate shavings on top.

3. Vegan Version

To make this recipe vegan, you can substitute the butter with dairy-free butter, use almond or oat milk instead of eggs, and opt for a vegan mascarpone or cashew-based cream.

4. Use Coffee Liqueur

For an adult twist, you could replace the rum with coffee liqueur, such as Kahlúa, for a stronger coffee flavor in the filling.

5. Make It Mini

If you want to create smaller, bite-sized versions, simply pipe the choux dough into tiny rounds. These mini pastries are perfect for serving at parties or as a lighter treat.

How to Make the Recipe

Step 1: Prepare the Choux Pastry

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, bring the water and butter to a boil. Once boiling, add the flour and stir continuously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for a few minutes.

Step 2: Add the Eggs

Once the dough has cooled slightly, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. The dough should become smooth and shiny.

Step 3: Pipe the Choux

Transfer the dough to a piping bag and pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart. If desired, sprinkle the top of each choux with a thin layer of craquelin topping (a mixture of equal parts brown sugar, butter, and flour that’s rolled into a thin sheet and cut into rounds to top the dough). This will give your choux a beautiful, crisp topping once baked.

Step 4: Bake the Choux

Bake the choux in the preheated oven for 20-25 minutes, or until they are golden brown and puffed up. Avoid opening the oven door during the first 15 minutes of baking to ensure they rise properly.

Step 5: Prepare the Mascarpone Filling

While the choux is cooling, make the filling. In a mixing bowl, combine the mascarpone cheese and powdered sugar, and beat until smooth and creamy. Set aside.

Step 6: Prepare the Espresso Mixture

In another bowl, combine the brewed espresso and rum. Stir until well mixed.

Step 7: Fill the Choux

Once the choux have cooled completely, carefully slice the tops off of each one. Use a piping bag to fill each choux with the mascarpone mixture. Dip the tops into the espresso mixture and place them back on top of the filled choux.

Step 8: Dust with Cocoa Powder

Before serving, dust the top of each filled choux with cocoa powder for a final touch of flavor and elegance.

Tips for Making the Recipe

• Don’t Skip the Cooling Step: Allow the choux pastry to cool slightly before adding the eggs. This ensures that the eggs don’t cook when added to the hot dough, giving you the smooth, shiny texture you want.
• Craquelin Topping: If you’re adding craquelin, be sure it’s rolled thin enough to bake properly. It should be just a little thicker than the pastry dough itself.
• Be Gentle with the Choux: Handle the choux gently when slicing them open to prevent them from deflating.
• Don’t Overfill: When filling the choux with the mascarpone mixture, don’t overfill them. You want a balanced ratio of filling to pastry.

How to Serve

Tiramisu Choux au Craquelin can be served as a decadent dessert at the end of a meal, or as an elegant treat for afternoon tea. These pastries are best served chilled or at room temperature, allowing the mascarpone filling to be perfectly creamy and smooth. They pair beautifully with a cup of espresso or coffee, enhancing the classic tiramisu flavor profile.

For an extra special touch, serve these pastries on a beautiful platter, garnished with fresh mint or a few chocolate curls.

Make Ahead and Storage

Storing Leftovers

Once filled, these pastries are best enjoyed the same day. However, if you need to store leftovers, place them in an airtight container and keep them in the refrigerator for up to 2 days. The pastry may lose some of its crispness after storing.

Freezing

To freeze, fill the choux and then place them in an airtight container in the freezer for up to 1 month. When ready to serve, let them thaw in the fridge and then dust with cocoa powder just before serving.

Reheating

These pastries are best served chilled or at room temperature. If you have leftover choux shells, you can freeze them unfilled and then reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes to refresh their crispness before filling them.

FAQs

1. Can I make the choux pastry in advance?

Yes, you can prepare the choux pastry ahead of time, store it in an airtight container, and freeze it. When ready to serve, simply reheat them in the oven to refresh their texture.

2. Can I substitute mascarpone cheese with cream cheese?

Mascarpone is essential for the authentic tiramisu flavor, but if you can’t find it, cream cheese can be used as a substitute, though the flavor will be slightly tangier.

3. Can I use a different alcohol instead of rum?

Yes, you can use coffee liqueur like Kahlúa or even a little brandy or amaretto for a different flavor twist.

4. How do I know when the choux pastry is fully baked?

The choux should be golden brown and puffed up. If you gently tap the bottom, it should sound hollow.

5. Can I make mini-sized choux?

Absolutely! If you prefer smaller choux, pipe smaller rounds and adjust the baking time (they may bake a little faster, so start checking at 15 minutes).

6. Can I make the craquelin in advance?

Yes, you can prepare the craquelin topping in advance and store it in the refrigerator. Just let it soften slightly before adding it to the choux dough.

7. Can I use decaffeinated coffee for the espresso?

Yes, decaffeinated espresso will work just fine if you prefer to avoid caffeine.

8. How do I prevent the choux from deflating?

Be careful not to open the oven door during the first 15 minutes of baking to prevent sudden temperature changes, which can cause the choux to deflate.

9. Can I make these gluten-free?

To make these choux gluten-free, substitute the all-purpose flour with a gluten-free flour blend that is designed for baking.

10. Can I fill the choux with something other than mascarpone?

Yes, you can substitute the

mascarpone filling with whipped cream, pastry cream, or even chocolate mousse for a different flavor experience.

Conclusion

Tiramisu Choux au Craquelin combines the best of both worlds—the delicate crunch of French choux pastry and the rich, coffee-infused flavors of an Italian tiramisu. With its creamy mascarpone filling and perfectly crisp craquelin topping, this pastry is a sophisticated treat that’s perfect for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet moment, these choux will surely impress and satisfy your taste for something truly decadent.

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