Description
Heavenly French-Italian fusion Tiramisu Choux au Craquelin combines delicate pastry with rich coffee-soaked elegance. Delicate layers of creamy mascarpone and crisp craquelin create a sophisticated dessert that promises pure indulgence for passionate bakers.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (120 ml) water
- 1/4 cup (57 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
Cheese and Sweet Components:
- 1/2 cup (120 g) mascarpone cheese
- 1/4 cup (30 g) powdered sugar
Liquid and Finishing Ingredients:
- 1/2 cup (120 ml) brewed espresso
- 2 tablespoons (30 ml) rum
- Cocoa powder for dusting
Instructions
- Prepare the oven to 400F (200C) and line a baking sheet with parchment paper for optimal pastry performance.
- Combine water and butter in a saucepan, bringing to a rolling boil. Swiftly incorporate flour, stirring vigorously until the mixture transforms into a cohesive dough ball.
- Remove from heat and allow the dough to cool slightly for 2-3 minutes. Gradually incorporate eggs, beating thoroughly after each addition to ensure a silky, uniform texture.
- Transfer the choux pastry to a piping bag fitted with a round tip, carefully forming uniform small rounds on the prepared baking sheet.
- Delicately apply the craquelin topping over each pastry round, ensuring even coverage for a beautiful crackled finish.
- Bake the choux for 20-25 minutes, rotating midway, until they achieve a golden-brown color and dramatic puffed appearance.
- Whip mascarpone cheese and powdered sugar in a mixing bowl until achieving a smooth, creamy consistency.
- Prepare the espresso and rum mixture in a separate bowl, creating a rich, aromatic soaking liquid.
- Once pastries have completely cooled, gently slice off the tops to create a cavity for filling.
- Generously pipe the mascarpone cream into each choux pastry, ensuring a full but neat fill.
- Carefully dip the filled pastries into the espresso-rum mixture, allowing them to absorb the liquid briefly.
- Finish by dusting the tops with a delicate layer of cocoa powder, creating an elegant presentation.
Notes
- Swap rum with coffee extract for a non-alcoholic version that maintains the classic tiramisu flavor profile.
- Ensure eggs are at room temperature to help them incorporate smoothly into the choux pastry dough for a more consistent texture.
- Use a digital kitchen scale for precise measurements, especially when measuring flour, to guarantee perfect choux pastry rise and structure.
- Cool choux completely before filling to prevent soggy bottoms and maintain the delicate crisp texture of the pastry shell.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg