Tiramisu Choux au Craquelin

Why You’ll Love This Recipe

Tiramisu Choux au Craquelin combines the elegance of French pastry with the indulgence of an Italian classic. The choux pastry is light and delicate, and when paired with the rich mascarpone cream filling, it mirrors the flavors of traditional tiramisu. The craquelin topping adds a crunchy, sweet contrast, making each bite a perfect balance of textures. With coffee, cocoa, and mascarpone, these pastries bring all the flavors of tiramisu in a fun and sophisticated form. They’re perfect for serving at a dinner party or enjoying as a special treat.

Ingredients

For the choux pastry:

• 1/2 cup (120 ml) water

• 1/2 cup (120 ml) milk

• 1/2 cup (115 g) unsalted butter

• 1 tablespoon granulated sugar

• 1/4 teaspoon salt

• 1 cup (120 g) all-purpose flour

• 4 large eggs

• 1/2 teaspoon vanilla extract

For the craquelin topping:

• 1/4 cup (50 g) unsalted butter, softened

• 1/4 cup (50 g) brown sugar

• 1/4 cup (30 g) all-purpose flour

• 1/4 teaspoon cocoa powder

For the tiramisu filling:

• 1 1/2 cups (360 g) mascarpone cheese

• 1/2 cup (120 ml) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• 1/4 cup (60 ml) strong brewed coffee, cooled

• 1 tablespoon coffee liqueur (optional)

• Unsweetened cocoa powder, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the choux pastry:

• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

• In a medium saucepan, combine the water, milk, butter, sugar, and salt. Heat over medium heat until the butter melts and the mixture begins to simmer.

• Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. Continue stirring for about 2-3 minutes to dry out the dough slightly.

• Remove from heat and allow the dough to cool for a few minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and shiny. Stir in the vanilla extract.

• Transfer the choux dough into a piping bag fitted with a large round tip. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.

2. Make the craquelin topping:

• In a medium bowl, mix together the softened butter, brown sugar, flour, and cocoa powder until the mixture forms a smooth dough.

• Roll the dough between two sheets of parchment paper to about 1/8-inch thickness. Freeze the rolled dough for 15 minutes.

• Once firm, use a small round cookie cutter (about 1-inch diameter) to cut out circles of craquelin dough. Place one piece of craquelin on top of each choux puff.

3. Bake the choux:

• Bake the choux in the preheated oven for 25-30 minutes, or until golden brown and puffed. Do not open the oven door during the first 20 minutes of baking, as this can cause the choux to collapse.

• Once baked, turn off the oven, leave the door ajar, and let the choux cool for about 10 minutes. Then remove them from the oven and allow them to cool completely on a wire rack.

4. Make the tiramisu filling:

• In a large mixing bowl, combine the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the mixture until it’s smooth and thickened.

• In a separate small bowl, combine the cooled coffee and coffee liqueur (if using). Set aside.

5. Assemble the tiramisu choux:

• Once the choux pastries have cooled, use a small sharp knife to create a hole in the bottom of each puff.

• Dip each pastry into the coffee mixture for just a second to soak it slightly, then use a piping bag fitted with a small round tip to fill each choux puff with the mascarpone cream.

• Once filled, dust the top of each pastry with unsweetened cocoa powder.

6. Serve:

• Serve your Tiramisu Choux au Craquelin immediately, or refrigerate them for up to 4 hours before serving. Enjoy!

Servings and Timing

• Servings: About 20 choux pastries

• Prep time: 45 minutes

• Cook time: 25-30 minutes

• Cooling time: 10 minutes

• Total time: 1.5 hours

Variations

1. Make them mini: For a bite-sized treat, pipe the choux dough into smaller rounds and adjust the baking time as needed.

2. Flavored fillings: If you’re not a fan of mascarpone, you can substitute it with whipped cream or cream cheese for a slightly different flavor.

3. Add chocolate: For a chocolate twist, fold melted chocolate into the mascarpone filling, or drizzle it over the choux before serving.

4. Coffee-free option: If you don’t like coffee, you can replace it with chocolate milk or a fruit syrup for a different flavor profile.

Storage/Reheating

Tiramisu Choux au Craquelin are best enjoyed fresh, but they can be stored in an airtight container in the refrigerator for up to 2 days. If you want to keep them longer, you can freeze the unfilled choux for up to a month. To serve, thaw them and fill with the tiramisu cream before enjoying.

FAQs

1. Can I make the choux pastry ahead of time?

You can bake the choux pastry ahead of time and store it in an airtight container at room temperature for up to 2 days. Fill them with the tiramisu cream right before serving for the best texture.

2. Can I use a different filling for the choux?

Yes, feel free to get creative! A whipped chocolate ganache, vanilla pastry cream, or even a fruit-based filling would work well in place of the tiramisu cream.

3. How do I prevent my choux from deflating?

Make sure not to open the oven door during the first 20 minutes of baking, and allow the choux to cool completely in the oven before removing them. This will help them hold their shape.

4. Can I make the craquelin topping without cocoa powder?

Yes, you can make the craquelin without cocoa powder for a simpler, sweet topping. You can also add ground cinnamon or vanilla extract for additional flavor.

5. Can I prepare the tiramisu filling ahead of time?

Yes, the tiramisu filling can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to pipe it into the choux just before serving.

6. Can I freeze the filled choux?

It’s best to freeze the choux unfilled. Once baked and cooled, you can freeze the choux and fill them with the tiramisu cream later.

7. Can I make a larger batch of choux?

Yes, simply double the recipe for the choux dough and craquelin topping if you need to make more pastries.

8. How long do these choux stay crispy?

The craquelin topping helps keep the choux pastry crispy for several hours, but they are best enjoyed within 6-8 hours of filling to retain their texture.

9. How do I make sure the mascarpone filling is thick enough?

Make sure the heavy cream is whipped well and the mascarpone is fully incorporated. You can also chill the mascarpone before mixing to help it thicken.

10. Can I make these without a piping bag?

Yes, you can use a spoon or small spatula to fill the choux. However, using a piping bag will give you more control and make the process quicker.

Conclusion

Tiramisu Choux au Craquelin is a stunning dessert that brings together the best of both French and Italian pastry traditions. With its crispy choux pastry, rich mascarpone filling, and flavorful coffee infusion, it’s the perfect indulgence for anyone who loves tiramisu and choux pastry. The craquelin topping adds an extra layer of texture and sweetness, making this dessert an unforgettable treat. Whether you’re serving it at a dinner party or as a special afternoon snack, these bite-sized delights will surely impress!

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