Description
Tiramisu Choux au Craquelin combine the classic flavors of tiramisu with the delicate texture of choux pastry. Crispy choux shells are topped with a crunchy craquelin layer, then filled with a rich mascarpone cream and dipped in espresso-rum syrup—just like a tiramisu, but in bite-sized pieces! Perfect for impressing guests or indulging in a unique dessert experience.
Ingredients
Scale
- ½ cup water
- ¼ cup unsalted butter
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup mascarpone cheese
- ¼ cup powdered sugar
- ½ cup brewed espresso
- 2 tablespoons rum
- Cocoa powder for dusting
For the Craquelin Topping:
- 2 tablespoons unsalted butter, softened
- 2 tablespoons brown sugar
- 4 tablespoons all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Make the choux dough: In a saucepan, bring water and butter to a boil over medium heat. Once the butter has melted, add the flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Cool the dough: Remove the saucepan from heat and let the dough cool for a few minutes. Once cooled, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the choux: Transfer the dough to a piping bag and pipe small, round mounds (about 1 ½ inches in diameter) onto the prepared baking sheet.
- Make the craquelin topping: In a small bowl, combine the softened butter, brown sugar, and flour. Mix until smooth and thick. Roll out the mixture between two sheets of parchment paper and cut small circles (same size as the choux). Place one circle of craquelin on top of each piped dough mound.
- Bake the choux for 20-25 minutes, or until golden brown and puffed up. Do not open the oven during the first 15 minutes of baking to ensure they puff properly.
- Prepare the mascarpone filling: In a bowl, whisk together mascarpone cheese and powdered sugar until smooth and creamy.
- Prepare the espresso mixture: In another bowl, combine brewed espresso and rum.
- Assemble the choux: Once the choux have cooled, slice off the tops. Fill each choux with a generous spoonful of mascarpone cream.
- Dip the filled choux into the espresso-rum mixture, then dust with cocoa powder before serving.
Notes
- If you don’t have a piping bag, you can use a plastic sandwich bag with the tip cut off for piping the choux dough.
- Make sure the choux dough has cooled slightly before adding the eggs to avoid cooking them.
- You can substitute the rum with coffee liqueur for a more intense tiramisu flavor.
- The craquelin topping gives the choux a nice crunch, but if you prefer, you can skip it and bake the choux plain.
- These choux are best served on the day they are made, but they can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: French, Italian Fusion
Keywords: Tiramisu, choux pastry, craquelin, mascarpone, espresso, rum, French dessert, Italian fusion dessert, cream-filled choux