Print

Tiramisu Choux au Craquelin

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tiramisu Choux au Craquelin is a delightful fusion of French pastry and Italian dessert, combining light choux pastry with a creamy mascarpone filling, rich coffee flavors, and a crispy craquelin topping. These bite-sized pastries capture the essence of tiramisu in a fun and sophisticated form, with the perfect balance of textures—crispy, creamy, and coffee-infused. Perfect for a special occasion, dinner party, or as a luxurious treat, these pastries are sure to impress!

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

Instructions

  • Make the choux pastry:
    Preheat the oven to 375°F (190°C). In a saucepan, combine water, milk, butter, sugar, and salt. Heat until the butter melts and the mixture begins to simmer. Add flour all at once, stirring vigorously until a dough forms and pulls away from the sides. Continue stirring for 2-3 minutes. Let the dough cool, then add eggs one at a time, mixing until smooth. Stir in vanilla extract. Pipe the dough into small rounds on a parchment-lined baking sheet.

  • Make the craquelin topping:
    In a bowl, mix softened butter, brown sugar, flour, and cocoa powder until it forms a dough. Roll the dough between two sheets of parchment paper to about 1/8-inch thickness and freeze for 15 minutes. Cut out small rounds to top each choux puff.

  • Bake the choux:
    Place the choux on the baking sheet, top with a piece of craquelin dough, and bake for 25-30 minutes until golden and puffed. Let the choux cool completely on a wire rack.

  • Make the tiramisu filling:
    Whisk mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and thickened. In a separate bowl, combine cooled coffee and coffee liqueur (optional).

  • Assemble the choux:
    Once the choux is cool, make a hole in the bottom of each puff. Dip each puff briefly into the coffee mixture, then pipe the mascarpone cream inside. Dust with cocoa powder.

  • Serve:
    Serve immediately or refrigerate for up to 4 hours before serving.

Notes

  1. Storage: Store in an airtight container in the refrigerator for up to 2 days. Best served within 6-8 hours to maintain crispness.

  2. Variations:

    • Add chocolate to the mascarpone filling for a richer flavor.

    • Replace the coffee with chocolate milk or fruit syrup for a non-coffee version.

  3. Freezing: Freeze unfilled choux pastry for up to 1 month. Fill with cream before serving.

Find it online: https://avarecipe.com/tiramisu-choux-au-craquelin/